JZ Eats, Maryland City, MD (2026)

06/23/2025

Slow Cooker Philly Cheese Steak Pasta – Comfort in a Bowl

Ingredients:
For the Pasta:

1 lb beef sirloin or flank steak, thinly sliced
1 medium onion, sliced
1 bell pepper, sliced
2 cloves garlic, minced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
1 tbsp olive oil
Salt and pepper to taste
8 oz pasta (penne or rigatoni)
1 1/2 cups provolone cheese, shredded
1/2 cup cream cheese
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Directions:

Prepare the Beef: Heat olive oil in a large skillet over medium heat. Add the thinly sliced beef sirloin or flank steak and cook for 3-4 minutes, until browned. Transfer to the slow cooker.
Cook Vegetables: In the same skillet, add sliced onions, bell peppers, and minced garlic. Cook for 3-4 minutes until softened. Add them to the slow cooker with the beef.
Slow Cook: Add the beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 4-6 hours.
Cook the Pasta: About 30 minutes before serving, cook the pasta according to package instructions. Drain and set aside.
Finish the Dish: Once the beef and vegetables are done cooking, add the cooked pasta, cream cheese, heavy cream, provolone cheese, and Parmesan cheese to the slow cooker. Stir to combine, and cook on low for an additional 15-20 minutes until the cheese has melted and the pasta is well coated.
Serve: Once everything is mixed and creamy, serve hot, garnished with additional Parmesan if desired.
Prep Time: 10 minutes | Cooking Time: 4-6 hours | Total Time: 4 hours 10 minutes |
Kcal: 550 kcal per serving | Servings: 6 servings

06/23/2025

Savory French Onion Meatloaf with Gruyere Gravy

Ingredients:
Meatloaf:

1 1/2 lbs ground meatloaf mix (equal parts beef, pork, veal)
1 caramelized onion
1 egg
4 cloves garlic, minced
1/4 cup chopped fresh parsley
2 tbsp chopped fresh thyme
2 tbsp milk
1 tbsp Worcestershire sauce
1/4 cup breadcrumbs
1/4 cup grated Gruyere cheese
1/4 tsp ground black pepper
1/2 tsp salt
Gravy:

1 tbsp olive oil
2 tbsp butter
2 sweet onions, thinly sliced
3 tbsp all-purpose flour
2 cups beef stock
2 tbsp Worcestershire sauce
1 cup grated Gruyere cheese
1 tbsp chopped parsley
Salt and pepper to taste
Directions:

Caramelize Onions: In a skillet, heat olive oil and butter on low heat. Add the sweet onions and cook slowly for about 45 minutes, stirring occasionally until golden and caramelized. Set aside half of the onions for the meatloaf.
Prepare Gravy: Stir flour into the skillet with the remaining onions and cook for 1-2 minutes. Gradually whisk in the beef stock and Worcestershire sauce, continuing to whisk until smooth. Add grated Gruyere cheese and chopped parsley, and cook until the gravy is thickened. Season with salt and pepper to taste. Keep warm.
Prepare Meatloaf: Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the ground meatloaf mix, the caramelized onion set aside earlier, egg, minced garlic, chopped parsley, thyme, milk, Worcestershire sauce, breadcrumbs, grated Gruyere cheese, ground black pepper, and salt. Mix until just combined.
Form and Bake Meatloaf: Shape the meat mixture into a loaf and place it on a parchment-lined baking sheet. Bake in the preheated oven for 1 hour or until the internal temperature reaches 160°F (71°C).
Serve: Once the meatloaf is done, let it rest for a few minutes before slicing. Serve slices of the meatloaf topped with the warm onion gravy.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes
Kcal: 350 kcal per serving | Servings: 6 servings

06/23/2025

Fall-Inspired Slow-Cooked Pumpkin Apple Cobbler

Ingredients:

2 cups pumpkin puree
2 apples, peeled and diced
1/2 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp vanilla extract
1/4 cup melted butter
1 cup self-rising flour
1/4 cup milk
1/4 cup rolled oats
Pinch of salt
Directions:

In a slow cooker, combine the pumpkin puree, diced apples, brown sugar, white sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Stir to combine and set aside.
In a separate bowl, mix the melted butter, self-rising flour, milk, oats, and a pinch of salt. The batter should be thick but spreadable.
Spoon the batter evenly over the pumpkin apple mixture in the slow cooker.
Cover and cook on low for 3 to 4 hours, or until the cobbler topping is golden brown and the pumpkin apple filling is bubbling.
Once cooked, let the cobbler cool for a few minutes before serving. Top with whipped cream or vanilla ice cream for an extra treat.
Prep Time: 10 minutes | Cooking Time: 3-4 hours | Total Time: 3 hours 10 minutes
Kcal: 250 kcal per serving | Servings: 6 servings

06/23/2025

Slow-Cooked Mexican Shredded Beef with Bold Flavors
Recipe
Ingredients:

1 (3-pound) beef chuck roast
1 medium onion, sliced
4 cloves garlic, chopped
1 (4-ounce) can green chilies
2 chipotles, chopped
1/2 cup beef broth
2 tablespoons apple cider vinegar
2 limes, juiced
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
Directions:

Layer the sliced onion at the bottom of the slow cooker. Place the chuck roast on top of the onions. Sprinkle the chopped garlic around the sides of the beef.
In a small bowl, combine the green chilies, chopped chipotle, beef broth, apple cider vinegar, and lime juice. Whisk together, then pour over the roast. Sprinkle the top of the roast with cumin, oregano, smoked paprika, salt, and pepper.
Cover the slow cooker with the lid and cook on low for 8 hours or high for 4 hours.
Once the roast is done, remove it from the slow cooker and shred it using two forks. Drain off 3/4 of the liquid from the pot, then add the shredded beef back into the pot. Toss gently with the remaining juice.
Serve immediately. This dish can be frozen in a freezer-safe container for up to 3 months.
Prep Time: 10 minutes | Cooking Time: 8 hours on low or 4 hours on high | Total Time: 8 hours 10 minutes | Kcal: 350 kcal | Servings: 6 servings

06/23/2025

Golden Coconut Curry Salmon with Broccoli and Rice
Recipe:
Ingredients:

4 salmon fillets, cut into cubes
1 tablespoon olive oil
1 tablespoon butter
1 can (400 ml) coconut milk
2 tablespoons red curry paste
1 teaspoon ground turmeric
1 teaspoon ginger, grated
2 cloves garlic, minced
1 tablespoon soy sauce
Salt and pepper to taste
1 head of broccoli, cut into florets
1 cup white rice, cooked
Fresh cilantro, chopped (for garnish)
Directions:

Cook the rice: Begin by cooking the white rice according to package instructions. Set aside once done.
Prepare the salmon: Heat olive oil and butter in a large pan over medium-high heat. Once hot, add the salmon cubes and sear them on all sides until golden brown and cooked through, about 4-5 minutes. Remove the salmon from the pan and set it aside.
Make the curry sauce: In the same pan, add the garlic and ginger, sautéing for 1-2 minutes until fragrant. Stir in the curry paste, turmeric, and soy sauce. Add the coconut milk, season with salt and pepper, and bring the sauce to a simmer. Let it cook for 5 minutes to allow the flavors to combine and thicken slightly.
Cook the broccoli: Add the broccoli florets into the pan and cook for 3-4 minutes, until just tender, but still vibrant and bright green.
Combine and serve: Return the salmon to the pan and gently stir it into the coconut curry sauce. Let it simmer for another 2 minutes to ensure the salmon absorbs the flavors. Serve the curry over a bed of rice and garnish with freshly chopped cilantro.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4 servings

06/23/2025

Juicy Hamburger Steak Smothered in Rich Gravy
Recipe:
Ingredients:

1 lb ground beef (80% lean)
1/2 cup breadcrumbs
1 large egg
1 small onion, finely chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1 tbsp Worcestershire sauce
1 tbsp olive oil (for cooking)
2 tbsp butter
2 cups beef broth
1 tbsp flour (for thickening)
1/2 cup heavy cream
1 tbsp chopped parsley (for garnish)
Directions:

Prepare the hamburger steaks: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, finely chopped onion, garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Mix until well combined.
Form the patties: Shape the mixture into 4 even-sized patties.
Cook the patties: Heat olive oil in a large skillet over medium-high heat. Add the patties and cook for 4-5 minutes on each side, or until they are nicely browned and cooked through. Remove from the skillet and set aside.
Make the gravy: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened. Sprinkle the flour over the onions and stir to form a roux. Cook for 1-2 minutes until the flour is lightly golden.
Add the broth and cream: Slowly pour in the beef broth while stirring constantly to prevent lumps. Add the heavy cream and stir until the gravy thickens, about 3-4 minutes.
Smother the steaks: Return the cooked hamburger patties to the skillet, spoon the gravy over the patties, and let them simmer for an additional 5-7 minutes, until the steaks are fully coated and the flavors meld together.
Serve: Garnish with chopped parsley and serve the smothered hamburger steaks with mashed potatoes or rice for a complete meal.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 420 kcal per serving | Servings: 4 servings

06/23/2025

Crispy, Golden Chicken Fried Steak with Creamy Gravy
Recipe
Ingredients:

4 (1/2 pound) beef cube steaks
2 ¼ cups all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
¾ teaspoon salt
1 ½ cups buttermilk
1 tablespoon hot pepper sauce (e.g. Tabasco™)
1 large egg
2 cloves garlic, minced
3 cups vegetable shortening for frying
4 cups milk
Kosher salt and ground black pepper to taste
Directions:

Prepare the Steaks:

Place the cube steaks between two layers of plastic wrap. Use a meat mallet to pound them to a thickness of about 1/4 inch.
Prepare the Breading Stations:

In a shallow bowl, place 2 cups of flour. In a second shallow bowl, mix together baking powder, baking soda, 1 teaspoon of black pepper, and 3/4 teaspoon of salt. Add the buttermilk, hot pepper sauce, egg, and garlic to this mixture, stirring to combine.
Heat the Shortening:

Heat the vegetable shortening in a deep cast-iron skillet to 325°F (165°C). Set a wire rack over a sheet of parchment paper for draining.
Bread the Steaks:

While the shortening heats up, dredge each steak in the flour, shaking off the excess. Then dip the steak into the buttermilk batter, allowing the excess batter to drip off. Press the steak back into the flour to coat both sides completely. Place the breaded steak on the wire rack and repeat for the remaining steaks.
Fry the Steaks:

Fry the steaks in batches (if necessary), turning them until they are evenly golden brown, about 3 to 5 minutes per side. Remove the steaks to a paper towel-lined plate and cover them with foil to keep warm.
Make the Gravy:

Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible. Return the skillet to medium-low heat and add the reserved oil. Whisk in the remaining 1/4 cup of flour into the oil. Scrape the bottom of the pan with a spatula to release the solids into the gravy. Stir in the milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring frequently, until thickened, about 6 to 7 minutes. Season with kosher salt and pepper to taste.
Serve:

Transfer the chicken fried steaks to a platter, then pour the gravy over the top. Serve immediately and enjoy!
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4
Kcal: 620 kcal (per serving)

06/22/2025

Tender and Flavorful Ribeye Steaks in a Zesty Mississippi Sauce
Recipe
Ingredients:

2 ribeye steaks (about 1.5 lbs)
1 packet ranch dressing mix
1 packet au jus gravy mix
1/2 cup unsalted butter (1 stick)
5-6 pepperoncini peppers
1/4 cup pepperoncini juice
1/4 cup water
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley for garnish
Directions:

Prepare the Steaks:

Season the ribeye steaks with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 2-3 minutes on each side, just to brown the surface.
Transfer to Slow Cooker:

Place the seared steaks in the slow cooker.
Prepare the Sauce:

In a small bowl, mix together the ranch dressing mix and au jus gravy mix. Sprinkle the dry mix over the steaks in the slow cooker.
Add Butter and Peppers:

Place the butter on top of the steaks and add the pepperoncini peppers. Pour the pepperoncini juice and water around the steaks in the slow cooker.
Cook the Steaks:

Cover the slow cooker and cook on low for 6-7 hours or until the steaks are tender and cooked to your desired doneness.
Serve:

Once done, remove the steaks from the slow cooker and place them on a serving platter. Spoon some of the sauce and peppers over the top. Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes | Cook Time: 6-7 hours | Total Time: 6 hours 10 minutes | Servings: 4
Kcal: 520 kcal (per serving)

06/22/2025

Savory Garlic Parmesan Chicken Skewers Perfect for Grilling
Recipe
Ingredients:

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
3 tablespoons olive oil
4 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped
1/4 teaspoon crushed red pepper flakes (optional)
Wooden skewers (soaked in water for 30 minutes)
Directions:

Prepare the Marinade:
In a large bowl, combine the olive oil, minced garlic, Parmesan cheese, salt, pepper, lemon juice, and crushed red pepper flakes (if using). Stir until the ingredients are well combined.
Marinate the Chicken:
Add the cubed chicken to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 30 minutes to allow the chicken to absorb the flavors.
Skewer the Chicken:
Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken cubes onto the soaked wooden skewers, making sure to leave a little space between each piece.
Grill the Chicken Skewers:
Place the chicken skewers on the grill and cook for 5-7 minutes on each side, or until the chicken is fully cooked and has an internal temperature of 165°F (75°C).
Serve:
Remove the skewers from the grill and garnish with fresh chopped parsley. Serve the garlic Parmesan chicken skewers with your favorite sides or dipping sauces.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 290 kcal | Servings: 4 servings

06/22/2025

Savory One-Pot Garlic Butter Steak with Fluffy Rice
Recipe
Ingredients:

2 ribeye steaks (or your preferred cut)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup chopped fresh parsley
1 1/2 cups long-grain rice
2 1/2 cups beef broth
1/4 cup grated Parmesan cheese
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
Optional: extra butter for serving
Directions:

Cook the Steak:

Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Season both sides of the steaks with salt, pepper, and smoked paprika.
Sear the steaks for 4-5 minutes on each side for medium-rare, or longer if desired for a more well-done steak. Once cooked to your preference, remove the steaks from the skillet and set aside to rest.
After resting, slice the steaks into thin strips against the grain.
Prepare the Rice:

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Stir in the rice, allowing it to lightly toast in the butter for 2 minutes. Add in the beef broth, Worcestershire sauce, and Parmesan cheese, and stir to combine.
Bring the mixture to a simmer, cover, and reduce the heat to low. Let it cook for 15-18 minutes or until the rice is tender and the liquid is absorbed.
Finish and Serve:

Once the rice is cooked, fluff it with a fork, then add the sliced steak on top.
Sprinkle the fresh parsley over the steak and rice, and if desired, add a bit of extra butter for a rich finish. Serve warm and enjoy!
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 540 kcal | Servings: 4 servings

06/22/2025

A Comforting and Hearty Meal for Any Occasion
Recipe
Ingredients:

2 lbs russet potatoes, peeled and sliced
1 lb flank steak, cut into bite-sized pieces
1 medium onion, chopped
3 cloves garlic, minced
2 cups shredded cheddar cheese
1 cup heavy cream
1/2 cup beef broth
1/4 cup sour cream
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:

Prepare the Steak:

In a skillet, heat the olive oil over medium heat. Add the flank steak and sear on all sides until browned, about 4-5 minutes. Remove from heat and set aside.
Layer the Casserole:

In the slow cooker, layer the sliced potatoes, seared steak, chopped onion, and minced garlic. Season with salt, pepper, and dried thyme.
Prepare the Sauce:

In a bowl, whisk together the heavy cream, beef broth, and sour cream. Pour the mixture over the ingredients in the slow cooker, ensuring that everything is covered.
Cook the Casserole:

Cover the slow cooker and cook on low for 6-7 hours or until the potatoes are tender and fully cooked.
Add Cheese:

In the last 10-15 minutes of cooking, sprinkle the shredded cheddar cheese over the top of the casserole. Cover again and let it melt into the dish.
Serve:

Once done, garnish the casserole with fresh parsley and serve hot. Enjoy this creamy, cheesy, hearty meal!
Prep Time: 15 minutes | Cook Time: 6-7 hours | Total Time: 6 hours 15 minutes | Servings: 6
Kcal: 650 kcal (per serving)

06/22/2025

1 Egg Chocolate Cake (No Oven)
Ingredients:
1 large egg
1/2 cup sugar
1/4 cup cocoa powder

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