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Jocilyn Taylor

@the.simple.table

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🍴Simple recipes • Balanced meals • Family favorites. Helping you cook with confidence, one meal at a time. ⬇️ Save recipes for your next meal
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Easy Marinated Steak Tacos 🌮 These steak tacos are packed with fresh flavor and are perfect for family dinners, meal prep, or taco night! Ingredients * 2 pounds flank steak or skirt steak * 1 cup freshly squeezed lime juice * 2 teaspoons cumin * ½ cup white vinegar or tequila * ⅓ cup soy sauce * 1 tablespoon cracked black pepper * 1 bunch fresh cilantro, chopped * 1 jalapeño, finely chopped (I like to leave the seeds in for extra heat) Instructions 1. In a gallon-size zip-top bag or your preferred marinating container, combine the lime juice, cumin, vinegar (or tequila), soy sauce, cracked pepper, cilantro, and jalapeño. 2. Add the flank steak or skirt steak to the marinade, making sure it is well coated. 3. Marinate in the refrigerator for 5–8 hours. 4. When ready to cook, preheat your grill to medium-high heat. 5. Remove the steak from the marinade, and Place the steak on the grill and cook for 4–5minutes per side for medium-rare, or longer depending on your preferred doneness. 6. Transfer the steak to a cutting board and let it rest for 5 minutes. 7. Slice the steak lengthwise against the grain, then go back and cube it into bite-sized pieces for the perfect taco filling. Serve With * Warm corn or flour tortillas * Fresh guacamole * Pineapple pico de gallo * Chopped cilantro * Lime wedges by @the.simple.table
20
4 months ago
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If you’re a bread dipper, you NEED this one. 🤤 We’ve been making this flatbread forever, and it’s one of those recipes that instantly makes dinner better. We serve it with pretty much any soup, but honestly, it goes with just about anything. Warm, buttery, salty, and SO good for soaking up every last bite. Easy Flatbread Ingredients: • 4 cups flour • 2 cups hot water • 1 Tbsp instant yeast • 1 Tbsp sugar • 1 Tbsp salt • 1 stick butter, melted • Salad Supreme seasoning, liberally sprinkled on top Directions: 1. Mix the flour, hot water, yeast, sugar, and salt together until combined. 2. Cover and let the dough rise for 25 minutes. 3. Pour the dough into a greased 13*9 for thicker or cookie sheet pan for thinner bread and spread it out evenly. (In the video I used 13*9 but both work great 4. Pour the melted butter all over the top and sprinkle liberally with Salad Supreme. Don’t be shy with it! 5. Let rise for another 25 minutes. 6. Bake in a preheated 400°F oven for about 20 minutes, or until golden and cooked through. 7. Slice it up and serve warm! This will make any soup instantly better. And if you’re a bread dipper like me, you’ve gotta try it. 🥖🧈 Note: The original recipe uses a cookie sheet, and that’s how I usually made it, but lately I’ve been using a 9x13 for a thicker bread. It really just depends on what I’m in the mood for. If you want thinner, crispier flatbread, go with the sheet pan. If you want it softer and thicker, use a 9x13. And quick tip on yeast: if you’re using active dry instead of instant, let it sit in the warm water with the sugar for about 10 minutes until foamy, then proceed as usual. Save this one for soup season! 🤍 by @the.simple.table
105
a month ago
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Monday meal prep! 🥗🍤 Still keeping things gluten- and dairy-free with minimal ingredients right now, but that doesn’t mean the food can’t still be delicious! 😋 Here’s what I whipped up today: 🥩 Healthy Korean Beef Bowls 🍋 Lemon, Smoked Paprika & Honey Chicken Bowls with homemade coleslaw and sweet potato wedges 🍤 Chipotle Shrimp Bowls with asparagus, homemade pico de gallo, and a creamy chipotle sauce 🥩 And ribeyes for the family! Keeping things simple, fresh, and full of flavor! Who says meal prep has to be boring?! 🤍 also eating gluten and mostly dairy free right now which is why I’m meal prepping. Who wants my weekly meal prep recipes? 😋 by @the.simple.table
7
5 days ago
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🧇 Grandma’s Belgian Waffles If you’ve been wanting to try sourdough discard waffles but don’t keep a sourdough starter, these Belgian waffles are a great option! They give you that same light, fluffy texture without needing any discard. We love making these on the weekends because the batter does need about 30 minutes to rise. But trust me, they’re worth the wait! Give them a try! 🤍 Ingredients * 1 Tbsp. dry yeast * 2 cups lukewarm milk * 4–5 eggs, separated (depending on egg size) * ½ cup butter, melted * 2½ cups sifted all-purpose flour * 1 tsp. salt * 1 Tbsp. sugar * 1 tsp. vanilla extract Instructions 1. Sprinkle yeast over lukewarm milk and stir until dissolved. 2. Beat the egg yolks and add them to the yeast mixture along with the vanilla. 3. In a separate bowl, combine flour, salt, and sugar. Add the dry ingredients to the wet ingredients. 4. Stir in melted butter and mix until combined. 5. In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter. 6. Let the batter sit in a warm place for approximately 30 minutes, or until doubled in size. 7. Cook in a preheated Belgian waffle maker until golden brown. Serve with your favorite toppings and enjoy! 🧇🤍 by @the.simple.table
4
8 days ago
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The ultimate salad charcuterie board! 🥗🍊🍐✨ A beautiful, delicious way to serve salad for parties and gatherings! Arrange seasonal fruits, roasted veggies, cheeses, toppings, and grilled chicken on a large board so everyone can build their perfect salad. 🍊 Orange Citrus Dressing * Juice of 1 orange * Juice of ½ lemon * ¼ cup olive oil * 1 minced garlic clove * 1 tsp Dijon mustard * 1–2 T honey * 1 tsp orange zest * Salt and pepper to taste Shake or blend until smooth. 🍯 Honey Balsamic Dressing * ¼ cup olive oil * 2–3 tbsp balsamic vinegar * 1 minced garlic clove * 3 tbsp honey * ½ tsp dried basil * 1 tbsp Dijon mustard * 1 tbsp lemon juice * Salt and pepper to taste 🥬 Build your board with: Greens: Romaine, spinach Roasted veggies: Beets, sweet potatoes, Brussels sprouts Fruit: Oranges, grapefruit, pears, blackberries, pomegranate seeds Cheese & crunch: Goat cheese, feta, Parmesan, candied pecans, pistachios, rosemary Moroccan almonds Extras: Pickled red onions, green onions, grilled marinated chicken Serve with sourdough bread, fresh fruit, and homemade chocolate chip cookies for the perfect spread! Save this idea for your next shower, girls’ night, birthday, or holiday gathering. 🤍 #SaladCharcuterieBoard #SaladBoard #HostingIdeas #EntertainingAtHome #SaladInspiration HomemadeDressing PartyFoodIdeas FoodIsDecor by @the.simple.table
10
8 days ago
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🍯 CORN CAKE + HOMEMADE HONEY BUTTER It’s soup season, which means it’s cornbread season. 🤎 But in our house, we call this corn cake because it’s sweet, moist, tender, and basically halfway to dessert. It takes about 5 minutes to throw together, then the oven does the rest. The sugar crust on top + homemade honey butter make it ridiculously good. Everyone comes back for seconds! Cornbread * 1 cup cornmeal * 3 cups all-purpose flour * 1 cup granulated sugar * 2 Tbsp baking powder * 1 tsp salt * 4 large eggs, beaten * 2½ cups milk * ⅔ cup oil * 6 Tbsp butter, melted * 2–4 Tbsp granulated sugar, for topping Honey Butter * ½ cup (1 stick) butter, softened * ½ cup honey * ½ cup marshmallow cream Preheat oven to 350°F. Mix the cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the eggs, milk, oil, and melted butter. Add the wet ingredients to the dry and gently mix until just combined—don’t overmix. Pour the batter into a greased 9×13-inch pan. Sprinkle 2–4 tablespoons of sugar evenly over the entire top of the batter. This gives it the BEST sweet, slightly crunchy crust. Bake for 30–35 minutes, or until the center is set and a toothpick comes out clean. I usually use a glass pan, which takes closer to 35 minutes. A metal pan is usually closer to 30. You can also halve the recipe for an 8×8-inch pan. For the honey butter, whip together the softened butter, honey, and marshmallow cream until smooth and fluffy. Serve it over warm cornbread. 🤤 No marshmallow cream? I didn’t have any when I made this batch, so I melted about ½ cup of marshmallows with a little corn syrup. It made the honey butter a little runnier than usual, but it still tasted delicious! At this point, calling it cornbread might be a stretch. 😂 Corn cake it by @the.simple.table
8
15 days ago
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German Pancakes + Buttermilk Syrup German Pancakes One of the easiest breakfasts and always a family favorite. I love letting the butter get nice and bubbly before pouring in the batter, and I bake mine until the top is just a little golden brown. Serve with fresh berries, powdered sugar, buttermilk, maple syrup, or whatever you love! German Pancakes * 10 eggs * 1½ cups whole milk * 1½ cups all-purpose flour * 1¼ tsp salt * 1 tsp vanilla * 4 Tbsp butter Preheat oven to 400°F with your baking dish inside. Blend eggs, milk, flour, salt, and vanilla until smooth. Once the oven reaches temperature, carefully remove the hot baking dish. Add the butter and return it to the oven until the butter is completely melted and nice and bubbly. Pour the batter directly into the hot, buttery pan. Bake for 20–22 minutes, until puffed and golden brown. I like the top to get a little brown. Buttermilk Syrup * ½ cup (1 stick) butter * 1½ cups sugar * 1 cup buttermilk * 1 tsp baking soda * 1 Tbsp vanilla Add the butter, sugar, and buttermilk to a large saucepan over medium heat. Stir until the butter melts and the sugar dissolves. Bring to a gentle boil and cook for 1–2 minutes, stirring frequently. Remove from heat and stir in the vanilla and baking soda. It will foam up quite a bit, so make sure your saucepan has plenty of extra room. Serve warm over the German pancakes with fresh berries. ❤️ by @the.simple.table
4
20 days ago
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Soft & Tender Cinnamon Rolls with Maple Frosting Yield: 12 large rolls | Prep/Rise: 3 hr 25 min | Bake: 18–25 min | Total: 3 hr 45 min Ingredients Sponge * ½ cup (106 g) sugar * ½ cup neutral oil * 2 cups whole milk, scalded * 4 cups (568 g) all-purpose flour * 1 tbsp instant yeast Dough * ¾ cup (107 g) all-purpose flour * ½ tsp baking powder * ½ tsp baking soda * 1½ tsp salt Filling * 8–12 tbsp softened salted butter * 1 1/2- 2 cups packed light brown sugar, or enough to cover * 2 tbsp cinnamon Maple Frosting * ½ cup (1 stick) softened salted butter * 2 tsp imitation maple extract * 1 tsp vanilla * ¼ tsp salt * 2–3 cups powdered sugar * 3 tbsp whole milk Instructions 1. Make sponge: Mix sugar, oil, and scalded milk. Cool 15 min, until warm. Add 4 cups flour and yeast; mix until combined. Cover and rise 45–60 min, until doubled. 2. Finish dough: Add ¾ cup flour, baking powder, baking soda, and salt gradually. Mix until smooth and cohesive. Keep dough soft and slightly sticky; add flour only if necessary. Transfer to a greased bowl, cover, and rise 1 hour, until doubled. 3. Fill and shape: Roll dough into an 18×12-inch rectangle. Spread with butter. Mix brown sugar and cinnamon; sprinkle evenly over butter. Cut into 12 strips, about 1½ inches wide. Roll each strip without stretching. Place 1 inch apart on a parchment-lined half sheet pan. Cover and rise about 1 hour, until puffy. 4. Bake: Heat oven to 350°F. Bake 18–25 min, until lightly golden and cooked through. Cool until warm. 5. Frost: Beat butter until smooth. Add maple extract, vanilla, salt, 2 cups powdered sugar, and milk. Mix until smooth; add more powdered sugar as needed. Spread over warm rolls and serve. by @the.simple.table
72
a month ago
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Carolyn’s Lasagna 🩷 Macros: 402 calories 35p 19f 25 c Ingredients Meat Sauce * 1¼ lbs ground beef * 1 clove garlic, minced * 1 Tbsp dried basil * 1 tsp salt * 1 (28 oz) can diced tomatoes * 2 (6 oz) cans tomato paste * ½ cup water Cheese Filling * 2 eggs, beaten * 3 cups cottage cheese * ½ cup Parmesan cheese * 1 Tbsp dried parsley flakes * 1 tsp salt * ½ tsp black pepper For Assembly * 9 lasagna noodles * 1½ lbs mozzarella cheese * Parmesan cheese, for topping Instructions 1. Make the meat sauce: Brown the ground beef. Add the garlic, basil, salt, diced tomatoes, tomato paste, and water. Stir until well combined. 2. Cook the noodles: Boil the lasagna noodles for 8 minutes, then drain. 3. Make the cheese filling: In a bowl, combine the beaten eggs, cottage cheese, Parmesan, parsley, salt, and pepper. 4. Prep the mozzarella: I like to buy a brick of mozzarella and grate it myself. I find that it melts so much better than pre-grated mozzarella cheese. 5. Assemble: In a large 9×13-inch baking dish, layer half of the noodles, half of the cottage cheese mixture, half of the mozzarella, and half of the meat sauce. Repeat with the remaining ingredients. 6. Finish: Sprinkle the top generously with Parmesan cheese. 7. Bake: Bake at 375°F for 45 minutes. Make-ahead/slow-bake option: Cover and bake at 250°F for 3 hours. by @the.simple.table
6
a month ago
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I’ve been making this chili for over 12 years, since I first started counting macros, and it’s still one of those recipes I come back to again and again. It’s hearty, packed with flavor, super macro-friendly, and most importantly—my kids love it too. One serving has 30g of protein, 25g of carbs, and only 6g of fat. 🙌 I made this batch over at a friend’s house, because apparently The Simple Table travels. 😂 But that’s what I love about recipes like this. they’re simple, comforting, and always good no matter whose kitchen you’re cooking in. And we always serve this chili with my homemade flatbread. Trust me, the flatbread makes the meal. 🤌 That recipe is coming next! Joc’s Chili 🌶️ Ingredients * 1½ lbs ground beef * Salt and freshly ground black pepper, to taste * 1 onion, diced * 1 bell pepper, diced * 3 stalks celery, sliced * 8 garlic cubes * 2 tablespoons chili powder * 1 tablespoon Italian seasoning * ¼ cup brown sugar * 1 (28 oz) can petite diced tomatoes * 1 (28 oz) can tomato sauce * 1 can Hot Rotel * 1 can Great Northern beans or white beans, drained and rinsed * 1 can red beans, drained and rinsed * 28 oz beef broth For Serving * Sliced avocado * Sour cream or Greek yogurt * Shredded sharp cheddar cheese Instructions 1. Add the ground beef, onion, bell pepper, and celery to a large pot or Dutch oven. Season the ground beef generously with salt and freshly ground black pepper. 2. Cook over medium-high heat, breaking up the beef as it cooks, until the beef is browned and the vegetables have started to soften. 3. Add the garlic cubes, chili powder, Italian seasoning, and brown sugar. Stir and cook for another 1–2 minutes. 4. Add the petite diced tomatoes, tomato sauce, Hot Rotel, Great Northern beans, red beans, and beef broth. Stir everything together. 5. Bring to a gentle boil, then reduce the heat and let simmer for about 30 minutes, stirring occasionally. 6. Ladle into bowls and top with sliced avocado, a dollop of sour cream or Greek yogurt, and plenty of sharp cheddar cheese. by @the.simple.table
13
a month ago
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The juiciest, most flavorful meal-prep chicken! 🙌🏼 I drizzled the chicken breasts with olive oil and seasoned them generously with salt, pepper, garlic powder, and Kinder’s Prime Steak Seasoning. Then I seared them in a hot, oiled pan for a few minutes on each side and finished them in the oven at 375°F until the internal temperature reached 165°F—about 15–25 minutes, depending on the size of the chicken breasts. They turned out incredibly juicy, tender, and full of flavor! I love keeping a few different proteins prepped in my fridge so I can easily create different meals throughout the week. This chicken is so versatile and would be delicious in Greek bowls, pasta, salads, wraps, sandwiches, tacos—or simply served with rice and roasted vegetables. by @the.simple.table
2
2 months ago
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One of my all-time favorite chicken marinades! I’ve posted this marinade before in a full dinner recipe but I figured it needed its own post because it’s that good. It’s tangy, savory, slightly sweet, and packed with so much flavor. It comes together in just a few minutes and makes the juiciest grilled chicken—perfect for an easy dinner or meal prep throughout the week. FAVORITE CHICKEN MARINADE • 1–2 tablespoons olive oil • ¼ cup fresh lemon juice • 6 garlic cloves, minced • 2 tablespoons soy sauce • 1 tablespoon honey • 2 teaspoons cumin • 1 tablespoon Worcestershire sauce • ¼ teaspoon cayenne pepper • 1 teaspoon kosher salt • 1 teaspoon freshly ground black pepper • 1 tablespoon Dijon mustard Whisk all the ingredients together and pour over approximately 2 pounds of chicken. I usually do thighs and/or tenderloin/ Marinate for at least 2 hours or up to 8hours, then grill until the chicken is cooked through. by @the.simple.table
6
2 months ago
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