Slow Cooker beef ragu with homemade noodles
Slow Cooked Shredded Beef Ragu Sauce with Homemade Pappardelle
There’s something so comforting about a rich, slow-cooked beef ragu tossed with freshly made pappardelle. This dish is perfect for cozy weekends when you want to fill your home with the delicious aroma of simmering red wine, garlic, and herbs. While it may seem like a labor of love, making homemade pasta and a slow-cooked sauce from scratch doesn’t have to be intimidating—especially with a little help from some handy kitchen tools!
The homemade pappardelle really elevates this dish, and using the KitchenAid pasta roller attachment makes the process easier and faster. Instead of rolling out the dough by hand and cutting it piece by piece, you can quickly create perfectly thin, even sheets of pasta with minimal effort. It’s a fantastic way to enjoy the satisfaction of fresh pasta without all the elbow grease. If you’re curious about trying it, check out my friend’s link here!
Whether you’re making this for a special occasion or just to treat yourself, this recipe brings together hearty, tender beef and silky pasta in a way that feels both rustic and gourmet. Enjoy!
Ingredients
For the Beef Ragu:
• 2 tbsp olive oil
• 2 lb beef chuck or brisket, seared and set aside
• 1 large onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 1 cup beef stock
• 1 can (14 oz) crushed tomatoes
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp dried thyme (or a few sprigs of fresh thyme)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan (for serving)
For the Pappardelle:
• 2 cups all-purpose flour (plus extra for dusting) - Optional: Use 00 Flour
• 3 large eggs
• 1/2 tsp salt
• 1 tbsp olive oil (optional)
Instructions
Step 1: Prepare the Ragu
1. After searing the beef in your Dutch oven, set it aside.
2. In the same Dutch oven, add the olive oil and sauté the onion, carrots, celery, and garlic over medium heat until softened (about 8-10 minutes).
3. Stir in the tomato paste and cook for another 1-2 minutes until it darkens slightly.
4. Pour in the red wine and let it simmer for 3-5 minutes, scraping up any browned bits from the bottom of the pot.
5. Add the beef stock, crushed tomatoes, bay leaf, oregano, and thyme. Season with salt and pepper.
6. Return the seared beef to the pot, ensuring it is mostly submerged in the sauce.
7. Cover and cook on low heat for 3-4 hours on the stovetop or in a 275°F (135°C) oven for 4-5 hours, until the beef is fall-apart tender. Alternatively, you can transfer everything to a slow cooker and cook on low for 8 hours.
Step 2: Shred the Beef
1. Once the beef is tender, remove it from the pot and shred it using two forks.
2. Discard the bay leaf and return the shredded beef to the sauce. Simmer for 10-15 minutes uncovered to thicken the sauce if needed. Adjust seasoning with salt and pepper.
Step 3: Make the Pappardelle
1. On a clean surface, make a well in the center of the flour and add the eggs and salt. Beat the eggs with a fork, gradually incorporating the flour from the edges.
2. Once the dough begins to come together, knead it for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
3. After resting, roll out the dough into a thin sheet using a rolling pin or pasta machine. Dust with flour as needed to prevent sticking.
4. Cut the dough into wide strips (about 1 inch) to form pappardelle. Lay them out on a floured surface to dry slightly while you finish the ragu.
Note: Making Pappardelle Using a KitchenAid Pasta Maker Attachment
1. Prepare the Dough:
Follow the steps to make the pasta dough as above (combine flour, eggs, and salt). Knead the dough for about 8-10 minutes by hand until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes at room temperature. Resting allows the gluten to relax, making it easier to roll out.
2. Attach the Pasta Maker:
Attach the KitchenAid pasta roller attachment to your stand mixer. Set the roller to the widest setting (usually marked as “1”).
3. Roll the Dough:
• Cut the dough into 4 equal pieces. Keep the pieces you’re not working with covered to prevent them from drying out.
• Flatten one piece of dough slightly and feed it through the roller at setting 1.
• Fold the dough in half and repeat this process 2-3 more times on the same setting to help develop the structure of the dough.
• Gradually reduce the roller setting one step at a time (e.g., 2, 3, 4) and continue rolling the dough through each setting until it reaches your desired thinness. For pappardelle, a setting of 5 or 6 is usually ideal (about 1 mm thick).
4. Cut the Pappardelle:
• Once the dough is rolled out to the desired thinness, lay it on a lightly floured surface.
• Using a sharp knife or pasta cutter, cut the dough into wide strips, approximately 1 inch (2.5 cm) in width.
• Lightly toss the cut pappardelle with a little flour to prevent sticking and set aside on a floured surface or drying rack.
5. Cook the Pasta:
Proceed with cooking the pappardelle as described in the main recipe.
Pro Tip: If you plan to make the pasta ahead of time, you can freeze the pappardelle. Simply lay the strips flat on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer bag. Cook straight from frozen when ready—just add an extra minute or two to the cooking time!
Step 4: Cook the Pappardelle
1. Bring a large pot of salted water to a boil. Add the pappardelle and cook for 2-3 minutes or until al dente.
2. Drain the pasta, reserving about 1/2 cup of pasta water.
3. Toss the pappardelle with the beef ragu, adding a bit of reserved pasta water if needed to loosen the sauce.
Step 5: Serve
1. Plate the pasta and garnish with fresh parsley and grated Parmesan.
2. Serve immediately and enjoy the rich, slow-cooked flavors!
Side Note:
If you’re looking to simplify the process of making fresh pasta, the KitchenAid pasta roller attachment is a total game-changer! It makes rolling out smooth, even sheets of dough so much easier and faster compared to doing it by hand. I highly recommend it for anyone who loves homemade pasta but wants to save time. I’ve linked my friend’s shop - Here’s ANY & ALL KitchenAid attachments <3 —check it out if you’re thinking about upgrading your pasta-making setup!
hamburgers with homemade onion-bacon jam
Juicy Hamburgers with Homemade Onion Bacon Jam
Ingredients:
For the Hamburgers:
• 1 ½ lbs ground beef (80/20 blend for best juiciness)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp Worcestershire sauce
• 1 tbsp butter (divided into small cubes, optional for extra juiciness)
• 4 burger buns
• Sliced cheese (optional)
• Lettuce, tomato, and pickles for serving
For the Onion Bacon Jam:
• 6 slices bacon, diced
• 2 large yellow onions, thinly sliced
• 2 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• Salt and black pepper to taste
Instructions:
1. Make the Onion Bacon Jam:
• In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving about 2 tbsp of bacon grease in the pan.
• Add the sliced onions to the skillet and cook over medium-low heat, stirring occasionally, until caramelized (this takes about 20-25 minutes).
• Once the onions are golden and soft, stir in the brown sugar, balsamic vinegar, Dijon mustard, smoked paprika, and cooked bacon. Season with salt and pepper.
• Cook for another 5-10 minutes until the jam is thick and sticky. Remove from heat and set aside.
2. Prepare the Hamburger Patties:
• In a large bowl, gently mix the ground beef with salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Be careful not to overmix to keep the burgers tender.
• Divide the mixture into 4 equal portions and shape into patties about ¾ inch thick. Press a small indentation in the center of each patty to prevent puffing during cooking.
• If using, press a small cube of butter into the center of each patty and reshape around it for extra juiciness.
3. Cook the Hamburgers:
• Heat a grill or skillet over medium-high heat. Lightly oil the surface to prevent sticking.
• Cook the patties for 3-4 minutes per side for medium doneness, or longer if desired. Add cheese slices during the last minute of cooking, if using.
• Toast the burger buns on the grill or in the skillet until golden.
4. Assemble the Burgers:
• Spread a generous layer of the onion bacon jam on the bottom half of each bun.
• Place the cooked burger patty on top, followed by lettuce, tomato, and pickles.
• Add the top bun, and serve immediately.
pulled pork sandwiches with Coleslaw
Pulled Pork Sandwiches with Coleslaw Recipe (Mustard Carolina Sauce & Black Cherry Cola)
Ingredients:
For the Pulled Pork:
• 3-4 lbs pork shoulder (or Boston butt)
• 1 onion, quartered
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 1 cup black cherry cola
• ½ cup chicken broth
For the Mustard Carolina Sauce:
• 1 cup yellow mustard
• ⅓ cup apple cider vinegar
• ¼ cup brown sugar
• 1 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• Salt and black pepper to taste
For the Coleslaw:
• 4 cups shredded cabbage (green or a mix of green and purple)
• 1 cup shredded carrots
• ½ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• Salt and black pepper to taste
For Serving:
• 8 sandwich buns
• Pickles (optional)
Instructions:
1. Prepare the Pork:
• Rub the pork shoulder with smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper.
• Place the pork in a slow cooker along with the onion, black cherry cola, and chicken broth.
• Cook on low for 10 hours or until the pork is fall-apart tender.
• Remove the pork and shred it using two forks. Discard excess fat. Skim the fat from the cooking liquid and set aside about ½ cup of it.
2. Make the Mustard Carolina Sauce:
• In a small saucepan, combine the mustard, apple cider vinegar, brown sugar, honey, Worcestershire sauce, smoked paprika, cayenne (if using), salt, and black pepper.
• Bring to a simmer over medium heat, stirring frequently, and cook for 5-7 minutes until slightly thickened.
• Stir in the reserved cooking liquid for added flavor, then remove from heat.
3. Mix the Coleslaw:
• In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
• Add the shredded cabbage and carrots, tossing until evenly coated. Cover and refrigerate for at least 30 minutes to let the flavors meld.
4. Assemble the Sandwiches:
• Toss the shredded pork with the mustard Carolina sauce.
• Pile the pulled pork onto the bottom half of each sandwich bun.
• Top with a generous scoop of coleslaw. Add pickles if desired.
• Close the sandwich with the top bun and serve warm.
southern vegetable and beef soup with hoe cakes
Homemade Vegetable Beef Soup Recipe (with Slow-Cooked Beef)
Ingredients:
For the Beef:
• 2 lbs beef chuck roast (or stew meat)
• 1 onion, quartered
• 3 garlic cloves, smashed
• 2 bay leaves
• Salt and pepper to taste
• 6 cups water or beef broth
For the Vegetable Soup:
• 2 medium potatoes, peeled and diced
• 1 cup okra, sliced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 cup lima beans (fresh or frozen)
• 4 large tomatoes, diced (or 1 can diced tomatoes)
• 3 celery stalks, chopped
• 1 onion, chopped
• 4 cups beef broth (use reserved slow cooker broth)
• 1 tsp smoked paprika
• 1 tsp thyme
• ½ tsp black pepper
• Salt to taste
• 1 tbsp olive oil
• Optional: 1 tbsp Worcestershire sauce
Instructions:
1. Slow-Cook the Beef:
• Season the beef with salt and pepper. Place it in a slow cooker with the onion, garlic, bay leaves, and 6 cups of water or broth.
• Cook on low for 10 hours or until the beef is tender.
• Remove the beef, shred it, and reserve the cooking liquid to use as broth for the soup.
2. Prepare the Soup:
• Heat the olive oil in a large pot over medium heat. Add the chopped onion and celery, cooking until softened (about 5 minutes).
• Add the diced potatoes, okra, corn, peas, lima beans, tomatoes, and shredded beef. Stir well.
• Pour in 4 cups of the reserved beef broth. Season with smoked paprika, thyme, black pepper, and salt. Add Worcestershire sauce if using.
• Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 30-40 minutes, or until the vegetables are tender.
3. Serve:
• Ladle the soup into bowls and serve hot with freshly made hoe cakes on the side.
Hoe Cakes Recipe
Ingredients:
• 1 ½ cups cornmeal
• ½ cup all-purpose flour
• 1 tsp salt
• 1 tsp sugar (optional)
• 1 ½ cups boiling water
• ½ cup milk (or buttermilk for extra flavor)
• 1 egg, beaten
• 2 tbsp butter or bacon grease, melted
• Oil or butter for frying
Instructions:
1. Prepare the Batter:
• In a large bowl, combine the cornmeal, flour, salt, and sugar (if using).
• Slowly pour in the boiling water, stirring constantly to form a thick paste. Let it sit for 5-10 minutes to cool slightly.
• Stir in the milk, beaten egg, and melted butter or bacon grease until a thick, pourable batter forms. If the batter is too thick, add a little more milk.
2. Fry the Hoe Cakes:
• Heat a cast iron skillet or griddle over medium heat and add a thin layer of oil or butter.
• Drop about ¼ cup of batter onto the skillet, spreading it out slightly into a small pancake shape.
• Cook for 3-4 minutes on each side, or until golden brown and crispy on the edges.
• Transfer to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter.
3. Serve:
• Serve warm with your homemade vegetable beef soup. Hoe cakes are delicious on their own, but you can also spread butter or drizzle honey on them for added flavor.
gluten free sweet and sour chicken
Sweet and Sour Chicken
Ingredients
For the Chicken and Marinade:
• ¾ pound boneless, skinless chicken thighs or breasts, cut into 1¼-inch chunks
• 1 teaspoon soy sauce
• ½ teaspoon salt
• ½ teaspoon cornstarch
For the Sweet and Sour Sauce:
• 2 tablespoons neutral oil (such as rice bran or canola)
• 1½ tablespoons tomato paste
• 1¼ cups rice vinegar
• 1 cup pineapple juice
• ¾ cup honey
• 1 tablespoon cornstarch (for thickening)
For Stir-Frying:
• 1 bell pepper (any color), cut into 1-inch pieces
• ½ medium yellow onion, cut into 1-inch pieces
• 8 ounces fresh pineapple, cut into 1-inch pieces (about 1 cup)
• Pinch of salt
For Frying the Chicken:
• ⅓ cup sweet rice flour (or all-purpose flour)
• ⅓ cup cornstarch
• ¼ teaspoon baking powder
• ⅛ teaspoon salt
• Neutral oil for deep-frying
Instructions
1. Marinate the Chicken:
In a bowl, mix the chicken chunks with soy sauce, salt, and cornstarch. Set aside to marinate for at least 15 minutes.
2. Prepare the Batter:
In another bowl, combine the sweet rice flour, cornstarch, baking powder, and salt. Add just enough water to create a thick, smooth batter that can coat the chicken.
3. Fry the Chicken:
Heat 1 quart of neutral oil in a deep skillet or wok over medium-high heat. Dip each piece of marinated chicken in the batter, allowing any excess to drip off. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Drain on paper towels.
4. Make the Sauce:
In a saucepan, heat 2 tablespoons of oil over medium heat. Add the tomato paste and cook, stirring, for about 1 minute. Add the rice vinegar, pineapple juice, and honey. Bring to a simmer and cook until slightly reduced, about 5 minutes.
5. Thicken the Sauce:
In a small bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water. Stir the slurry into the simmering sauce and cook until thickened. Remove from heat.
6. Stir-Fry the Vegetables:
In a large skillet or wok, heat a little oil over medium-high heat. Add the bell peppers and onions, and stir-fry until slightly softened, about 3-4 minutes. Add the pineapple chunks and a pinch of salt, and cook for another 1-2 minutes.
7. Combine and Serve:
Add the fried chicken to the stir-fried vegetables, then pour the sweet and sour sauce over everything. Toss gently to coat the chicken and vegetables evenly.
8. Serve:
Serve hot over steamed rice.
gluten free spaghetti and meatballs
Gluten-Free Spaghetti and Meatballs
Yield: 6 servings
Ingredients
For the Meatballs:
• 1 pound ground beef
• 1 pound ground pork
• ½ pound ground veal (or additional pork or beef)
• ¾ cup gluten-free breadcrumbs
• ½ cup warm milk (or dairy-free milk if preferred)
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 2 large eggs
• ½ cup grated Parmesan cheese (optional for dairy-free: use a vegan alternative or skip)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon crushed red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley
• Olive oil, for frying
For the Tomato Sauce:
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 large onion, finely diced
• 2 (28-ounce) cans crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional, to balance acidity)
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons chopped fresh basil or parsley (for garnish)
For the Spaghetti:
• 1 pound gluten-free spaghetti
• Salt, for boiling water
Instructions
1. Make the Meatballs
1. Soak the breadcrumbs: In a small bowl, combine the gluten-free breadcrumbs and warm milk. Let sit for 5-10 minutes until softened.
2. Mix the meatball blend: In a large bowl, add the ground beef, pork, veal, soaked breadcrumbs, onion, garlic, eggs, Parmesan (if using), salt, pepper, oregano, basil, red pepper flakes, and parsley. Gently mix until combined, being careful not to overwork the mixture.
3. Form the meatballs: Roll the mixture into 1½-inch meatballs and place them on a parchment-lined baking sheet.
4. Cook the meatballs: Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning frequently, until golden brown on all sides (about 8-10 minutes). Remove and set aside. Alternatively, you can bake them at 400°F for 20-25 minutes until cooked through.
2. Prepare the Tomato Sauce
1. Heat olive oil in a large saucepan over medium heat. Add the diced onion and garlic, and cook until softened, about 5-7 minutes.
2. Add the crushed tomatoes, dried basil, oregano, sugar (if using), red pepper flakes, salt, and pepper. Stir well and bring to a simmer.
3. Add the browned meatballs to the sauce and simmer, covered, for 20-30 minutes, stirring occasionally. This allows the meatballs to finish cooking and absorb the flavors of the sauce.
3. Cook the Gluten-Free Spaghetti
1. Bring a large pot of salted water to a boil. Add the gluten-free spaghetti and cook according to the package instructions until al dente.
2. Drain the spaghetti and toss lightly with a drizzle of olive oil to prevent sticking.
4. Serve
1. Plate the gluten-free spaghetti and top with a generous serving of meatballs and sauce.
2. Garnish with fresh basil or parsley and additional grated Parmesan, if desired.
Serving Tip
Pair this meal with a simple green salad and gluten-free garlic bread for a complete, comforting dinner!
Enjoy your homemade gluten-free spaghetti and meatballs!
Gluten free Swedish meatballs and mashed potatoes
Gluten-Free Swedish Meatballs
Yield: About 4 dozen meatballs
Ingredients
• 1 cup gluten-free breadcrumbs
• ½ cup warm milk
• 4 tablespoons unsalted butter
• 1 large onion, diced
• 2 teaspoons kosher salt (more to taste)
• 1½ tablespoons all-purpose gluten-free flour
• 1 cup beef or chicken broth (low sodium or homemade)
• ½ cup heavy cream
• 1 teaspoon Dijon mustard (optional)
• 1 pound ground beef
• 1 pound ground pork
• 2 large eggs
• 2 garlic cloves, grated or minced
• ½ teaspoon freshly ground black pepper
• ½ teaspoon allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• Pinch of ground cloves
• Extra-virgin olive oil (as needed for drizzling)
• Chopped fresh parsley or dill (for garnish)
Instructions
1. Soak the breadcrumbs: In a small bowl, combine the gluten-free breadcrumbs and warm milk. Let sit for 5-10 minutes.
2. Prepare the onion: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes. Set aside to cool.
3. Make the meatball mixture: In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, cooked onions, eggs, garlic, salt, pepper, allspice, ginger, nutmeg, and cloves. Mix gently until just combined.
4. Form the meatballs: Roll the mixture into small meatballs, about 1 inch in diameter.
5. Cook the meatballs: Heat the remaining 2 tablespoons of butter and a drizzle of olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning frequently, until browned on all sides and cooked through (about 10-12 minutes). Remove and set aside.
6. Make the sauce: In the same skillet, add the gluten-free flour and whisk for 1 minute. Slowly pour in the broth, whisking constantly to prevent lumps. Add the cream and Dijon mustard, and simmer for 5 minutes until thickened.
7. Combine and serve: Return the meatballs to the skillet, coating them in the sauce. Simmer for another 5 minutes. Garnish with parsley or dill.
8. Serve: Pair with mashed potatoes, peas, and a dollop of store-bought lingonberry jam for a classic finish.
Creamy Mashed Potatoes
Ingredients
• 2 pounds Yukon Gold or Russet potatoes, peeled and quartered
• ½ cup warm milk
• 4 tablespoons unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Boil the potatoes in salted water for 20-25 minutes or until fork-tender.
2. Drain and mash the potatoes using a potato masher or ricer.
3. Add the warm milk and butter, stirring until smooth and creamy.
4. Season with salt and pepper to taste.
Buttery Peas
Ingredients
• 2 cups fresh or frozen peas
• 1 tablespoon unsalted butter
• Salt and pepper, to taste
Instructions
1. Cook the peas in boiling salted water for 3-4 minutes or until tender.
2. Drain and toss with butter, salt, and pepper.
3. Serve immediately alongside the meatballs and mashed potatoes.
Serving Tip
Store-bought lingonberry jam is the perfect accompaniment to these Swedish meatballs, adding a sweet-tart contrast to the creamy sauce and savory meatballs.
Enjoy your delicious Swedish-inspired meal!
easy greek chicken and potatoes
Greek-Inspired Lemon Chicken and Potatoes
Ingredients:
• For the Chicken and Potatoes:
• 4-6 bone-in, skin-on chicken thighs
• 1 ½ lbs Yukon Gold potatoes, cut into wedges
• ¼ cup extra virgin olive oil
• Juice of 2 lemons
• ½ cup chicken broth
• 1 tbsp Cindy’s Kitchen Meyer Lemon Vinaigrette
• 1 tbsp yellow mustard
• 1 tbsp Garlic Expressions dressing
• 1 tbsp minced garlic (fresh or jarred)
• Seasonings:
• 1 tsp Greek Freak seasoning blend
• 1 tsp dried parsley
• 1 tsp dried thyme
• 1 tsp New York Shwarma blend
• ½ tsp salt (or to taste)
• ½ tsp black pepper (or to taste)
• ½ tsp Julian French Onion seasoning (optional)
Instructions:
1. Preheat the Oven:
Preheat your oven to 425°F (220°C).
2. Prepare Marinade:
In a small bowl, whisk together the olive oil, lemon juice, chicken broth, Cindy’s Kitchen Meyer Lemon Vinaigrette, yellow mustard, Garlic Expressions, and minced garlic.
3. Season the Chicken:
Pat chicken thighs dry with a paper towel. Rub them generously with salt, pepper, and a mix of Greek Freak seasoning, dried parsley, thyme, and New York Shwarma blend.
4. Assemble in the Pan:
In a large baking dish, arrange the potato wedges in a single layer. Place the chicken thighs on top of the potatoes.
5. Add Marinade:
Pour the marinade over the chicken and potatoes, ensuring everything is well coated. Sprinkle with an optional dash of Julian French Onion seasoning.
6. Bake:
Bake in the preheated oven for 55-60 minutes. Baste the chicken and potatoes with the pan juices every 15-20 minutes for extra flavor.
7. Crisp the Chicken:
For crispy skin, remove the chicken thighs and broil them for 3-5 minutes. Return them to the dish and toss the potatoes to coat in the juices.
8. Serve:
Garnish with extra parsley or fresh herbs if desired. Serve hot, with pan juices drizzled over the chicken and potatoes.
This recipe brings a bright, tangy, and herbaceous flavor that pairs beautifully with the crisped chicken and tender potatoes!
Homemade Roasted Tomato Soup
Homemade Roasted Tomato Soup
Ingredients:
• 2 cans (28 oz) high-quality tomatoes (e.g., San Marzano or Bianco DiNapoli)
• 2 lbs Roma tomatoes, halved
• 1 cup sweet cherry tomatoes
• 1 yellow bell pepper, seeded and quartered
• 1 medium sweet onion, cut into wedges
• 6 garlic cloves, peeled
• 2 tbsp extra virgin olive oil (EVOO), plus more for drizzling
• 2 cups vegetable or chicken stock
• 1/2 cup 2% farm-fresh milk
• 1/3 cup freshly grated Parmesan cheese
• 1 tsp dried basil (or 1 tbsp fresh basil)
• 1 tbsp of fresh pesto (optional)
• Salt and freshly ground black pepper, to taste
• 1 tbsp sugar (optional, to balance acidity)
• Fresh basil leaves, for garnish
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
2. Roast the Vegetables
• Arrange the halved Roma tomatoes, cherry tomatoes, yellow pepper, onion wedges, and garlic cloves on a large baking sheet.
• Drizzle with olive oil, and season lightly with salt and pepper. Toss to coat.
• Roast for 25-30 minutes, or until the vegetables are soft and slightly caramelized.
3. Prepare the Soup Base
• In a large pot, heat 1 tablespoon of EVOO over medium heat. Add the canned tomatoes (with their juices) and bring to a simmer.
• Stir in the roasted vegetables and garlic. Add the stock and dried basil. Simmer gently for 10 minutes, stirring occasionally.
4. Blend the Soup
• Use a hand blender (immersion blender) to blend the soup until smooth. If you prefer a chunkier texture, blend partially or leave some chunks intact.
• Alternatively, blend in batches using a countertop blender (be cautious with hot liquids).
5. Finish the Soup
• Stir in the grated Parmesan cheese and milk. Adjust the consistency with additional stock or milk, if needed.
• Taste and adjust seasoning with salt, pepper, and sugar (if desired). Add a spoonful of pesto for depth, if using.
6. Serve
• Ladle the soup into bowls. Drizzle with a touch of EVOO and garnish with fresh basil leaves. Serve with crusty bread or grilled cheese on the side.
Enjoy your rich, flavorful tomato soup! The combination of roasted vegetables, high-quality canned tomatoes, and fresh milk makes it irresistibly creamy and comforting.
Chicken Fajitas: Restaurant Style
Ingredients:
Chicken Cutlets
Sliced 3 Sliced Peppers (Green, Yellow, Red) 1 Sliced Yellow Onion
2 tablespoons of Soy Sauce (I used GF) or Dale's Seasoning
2 tablespoons Mexican Spice Blend (cumin, oregano, garlic, chili, onion, roasted garlic, minced garlic & s/p)
optional: 1 teaspoon of honey
Fresh Limes, Squeezed
4 tablespoons light olive oil, or vegetable oil 1 tablespoon of butter
Preparation:
In a large bowl, mix together lime juice, soy sauce, spices, honey, and 1 tablespoon of oil.
Prep & Slice Chicken Cutlets.
Transfer Sliced Chicken Cutlets to the bowl to marinate for at least 15 minutes.
Add remaining oil & butter to a cast iron skillet over medium-high heat. Allow the pan to heat for at least 2 minutes.
Once heated, add Sliced Chicken in batches, searing on both sides.
After 4 minutes, or when chicken is halfway cooked: Add peppers & onions to the pan.
Cook until lightly sautéed.
Raisin bread pudding
Here’s a delightful recipe for classic Raisin Bread Pudding. This comforting dessert is perfect for using up stale bread and is wonderfully easy to make!
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### Classic Raisin Bread Pudding
#### Ingredients
- 6 cups of day-old bread, cubed (white, brioche, or challah work well)
- 1 cup raisins (you can use golden or regular)
- 2 cups milk (or half-and-half for a richer pudding)
- 1/2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- Optional: powdered sugar, for serving
#### Instructions
1. **Preheat the Oven:**
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or a similar-sized casserole dish with butter.
2. **Prepare the Bread and Raisins:**
- In a large bowl, place the cubed bread and raise. Toss together and set aside while you prepare the custard.
3. **Make the Custard:**
- In a mixing bowl, whisk together the milk, sugar, eggs, vanilla extract, ground cinnamon, salt, and melted butter until well combined.
4. **Combine Bread and Custard:**
- Pour the custard mixture over the bread and raisins, gently folding it in to fully soak the bread. Let it sit for about 15-20 minutes, allowing the bread to absorb the custard.
5. **Transfer to Bake:**
- Pour the mixture into the prepared baking dish, spreading it evenly. Ensure that the bread is submerged in the custard as much as possible.
6. **Bake:**
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set. A knife inserted in the center should come out clean.
7. **Cool and Serve:**
- Let the bread pudding cool for a few minutes before serving. Dust with powdered sugar if desired.
8. **Optional Serving Suggestions:**
- Serve warm, drizzled with caramel sauce, vanilla ice cream, or a dollop of whipped cream.
Enjoy your delicious Raisin Bread Pudding, a warm and comforting dessert that’s sure to please!
Faux Alice Springs Chicken
Here’s a delicious recipe for Faux Alice Springs Chicken inspired by the popular dish from Outback Steakhouse. This version features tender chicken breasts topped with honey mustard, sautéed mushrooms, crispy bacon, and melted cheese.
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### Faux Alice Springs Chicken
#### Ingredients
**For the Chicken:**
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup sliced mushrooms
- 8 slices of cooked bacon, crumbled (use turkey bacon for a lighter version)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
**For the Honey Mustard Sauce:**
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 tablespoon mayonnaise
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
#### Instructions
1. **Preheat the Oven:**
Preheat your oven to 375°F (190°C).
2. **Prepare the Honey Mustard Sauce:**
- In a small bowl, mix together the Dijon mustard, honey, mayonnaise, apple cider vinegar, salt, and pepper until well combined. Set aside.
3. **Season the Chicken:**
- Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder.
4. **Cook the Chicken:**
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear them for about 5-7 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
5. **Sauté the Mushrooms:**
- In the same skillet, add the sliced mushrooms. Sauté for about 3-4 minutes until they are tender and any liquid has evaporated.
6. **Assemble the Dish:**
- Return the chicken to the skillet. Drizzle the honey mustard sauce generously over each chicken breast. Top with sautéed mushrooms, crumbled bacon, and a mix of Monterey Jack and cheddar cheese.
7. **Bake:**
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 75°C) and the cheese is melted and bubbly.
8. **Serve:**
- Remove from the oven and let rest for a few minutes before serving. Garnish with fresh parsley if desired.
Enjoy your Faux Alice Springs Chicken with your favorite sides, like a crisp salad or roasted vegetables!
Mock Halal guys chicken bowls
### Halal Guys Chicken Bowl with Saffron Rice and Garlicky Naan
#### Ingredients
**For the Chicken:**
- 1.5 lbs chicken thighs, boneless and skinless
- 3 tablespoons olive oil
- 2 tablespoons vinegar (white or apple cider)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
**For the Saffron Rice:**
- 2 cups basmati rice
- 4 cups water or chicken broth
- 1/4 teaspoon saffron threads
- 2 tablespoons butter
- Salt, to taste
**For the Toppings:**
- 2 cups shredded iceberg lettuce
- 1 cup chopped tomatoes
- White sauce (recipe below)
**For the White Sauce:**
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
**For the Garlicky Naan:**
- 4 naan breads
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh cilantro, chopped (optional)
#### Instructions
1. **Marinate the Chicken:**
- In a large bowl, mix olive oil, vinegar, cumin, coriander, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour (or overnight for best flavor).
2. **Prepare the Saffron Rice:**
- Rinse the basmati rice under cold water until the water runs clear. Drain well.
- In a medium saucepan, bring water (or broth) to a boil. Add the saffron threads and let them steep for a few minutes.
- Stir in the rice, butter, and salt. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork.
3. **Cook the Chicken:**
- Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken thighs for about 5-7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let rest for a few minutes before chopping into bite-sized pieces.
4. **Make the White Sauce:**
- In a small bowl, combine mayonnaise, yogurt, minced garlic, lemon juice, salt, and pepper. Mix well and adjust salt to taste. Set aside.
5. **Prepare the Garlicky Naan:**
- In a small bowl, mix melted butter with minced garlic. Brush the garlic butter over the naan breads.
- Optional: Sprinkle chopped cilantro over the naan for extra flavor.
- Heat the naan in a skillet or oven for about 2-3 minutes until warm and slightly crispy.
6. **Assemble the Bowl:**
- In a bowl, layer the saffron rice, topped with chopped chicken, shredded lettuce, chopped tomatoes, and a generous drizzle of white sauce.
7. **Serve:**
- Serve the chicken bowls alongside garlicky naan for a delightful meal.
Enjoy your homemade Halal Guys-inspired chicken bowl with all the vibrant flavors!
Whole Roasted Chicken with Orange and Root Vegetables
Here’s a delicious recipe for a whole roasted fall chicken stuffed with orange and accompanied by roasted root vegetables. Perfect for autumn gatherings!
Ingredients
**For the Chicken:**
- 1 whole chicken (3-4 lbs)
- 2 oranges, one cut into wedges, the other juiced
- Salt, to taste
- Pepper, to taste
- 1 tablespoon lemon pepper seasoning
- 1 cup onion confit
- 2 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme, chopped
- 1/2 cup orange marmalade
- Olive oil
**For the Root Vegetables:**
- 2 cups Brussels sprouts, halved
- 2 parsnips, peeled and cut into 1-inch pieces
- 2 carrots, peeled and cut into 1-inch pieces
- 2 apples, cored and cut into wedges
- 1 onion, cut into wedges
- Salt and pepper, to taste
- Olive oil, for drizzling
#### Instructions
1. **Preheat the Oven:**
Preheat your oven to 425°F (220°C).
2. **Prepare the Chicken:**
- Pat the chicken dry with paper towels. This helps achieve crispy skin.
- Season the cavity of the chicken with salt and pepper. Stuff the cavity with orange wedges.
- In a bowl, mix the onion confit, rosemary, thyme, and lemon pepper seasoning. Rub this mixture all over the chicken, ensuring it’s well coated.
- Drizzle the chicken with olive oil and season again with salt and pepper.
3. **Prepare the Vegetables:**
- In a large bowl, combine Brussels sprouts, parsnips, carrots, apples, and onion. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
4. **Roast the Chicken:**
- Place the chicken in a large roasting pan. Surround it with the prepared root vegetables.
- Brush the chicken with orange marmalade, creating a delicious glaze.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the pan juices halfway through for extra flavor.
5. **Rest and Serve:**
- Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving.
- Serve the roasted chicken alongside the caramelized root vegetables, drizzled with the pan juices.
Enjoy this flavorful fall-inspired dish, perfect for any gathering!
White chocolate strawberry cheesecake (ft. lemony-honey goat cheese)
Ingredients:
- 2 cups crushed graham crackers
- 1/3 cup melted butter
- 5 blocks of cream cheese, softened
- 1/2 cup sugar
- 3 eggs
- 1 tsp vanilla extract and extract
- 1 cup white chocolate, melted
- 1 cup fresh strawberries, chopped
#### Instructions:
1. **Prepare the Crust:**
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the crushed graham crackers with melted butter.
- Press the mixture into the bottom of a springform pan and bake for 10 minutes.
2. **Prepare the Cheesecake Batter:**
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Fold in the melted white chocolate and chopped strawberries.
3. **Baking Process:**
- Preheat the oven to 325°F (160°C).
- Wrap the springform pan with aluminum foil to prevent water from seeping in.
- Place the pan in a larger, deep baking dish filled with warm water (water bath).
- Pour the cheesecake batter into the prepared crust.
- Bake the cheesecake for 1 hour and 15 minutes.
4. **Cooling Process:**
- After baking, turn off the oven and let the cheesecake cool inside for an hour to prevent cracks.
- Once cooled in the oven, remove the cheesecake and let it cool to room temperature.
- Refrigerate the cheesecake for a few hours to set.
5. **Serve and Enjoy:**
- Once set, slice the White Chocolate Strawberry Cheesecake and serve chilled.
6. **Garnish:**
- You can garnish with fresh strawberries or a drizzle of melted white chocolate for an extra touch.
Enjoy creating this delicious and indulgent White Chocolate Strawberry Cheesecake for your blog!
a classic: Ratatouille
Summer Classic: Ratatouille
Ingredients:
- 2 summer squash
- 2 zucchinis
- 3 eggplants
- 4-5 roma tomatoes
- 1 can of good crushed tomatoes
- 5 cloves of garlic, crushed
- Chopped basil
- Herbs and seasonings of your choice
- High-quality extra virgin olive oil (EVOO)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Slice the summer squash, zucchinis, eggplants, and roma tomatoes into evenly sized rounds.
3. In a bowl, mix the crushed garlic with the chopped basil, herbs, and seasonings of your choice. This will be your seasoning mix.
4. Drizzle some EVOO in the bottom of a baking dish. Arrange the sliced vegetables in an overlapping pattern in the dish.
5. Pour the can of crushed tomatoes over the vegetables.
6. Sprinkle the seasoning mix evenly over the vegetables.
7. Drizzle more EVOO over the top of the vegetables.
8. Cover the dish with aluminum foil or a lid.
9. Bake in the preheated oven for about 45-60 minutes, or until the vegetables are tender.
10. Remove the cover and bake for an additional 10-15 minutes to allow the top to brown slightly.
11. Serve hot as a delicious side dish or as a main course with crusty bread.
Enjoy your flavorful ratatouille :)
“The Best Cinnamon Rolls I’ve Ever Had”
“Best Cinnamon Rolls I’ve Ever Had”
“The Best Cinnamon Rolls I’ve Ever Had” – My Sixty-Six-Year-Old Mother
This recipe is based on the Extra Fluffy Cinnamon Rolls recipe at Bon Appetite. I made a few tweaks to the recipe. I made major adjustments to content of milk fat and variation in seasonings. I have made Cinnamon rolls at least five times before, and I was told this recipe has solid, hearty bones to be considered the best. I really enjoyed the tips from the writer and recipe creator, Isa Zapata, who utilized the Chinese method of precooking starch and liquid for added hydration and moisture. This method, Tangzhong, is what particularly stood out to me as a self-proclaimed food scientist. Tangzhong lends itself to the dough as a conditioner and remains the secret to a super-soft dough. Well, I keep no secrets and I do find this recipe to be extra ordinary in its steps and overall execution.
THE DOUGH
- 2¼ cups 2% milk, divided
- 5¾ cups (719 g) all-purpose flour, divided
- 1 large egg
- 1 ¼-oz. envelope instant, rapid yeast (about 2¼ tsp.)
- ⅓ cup (67 g) granulated sugar
- 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
- ½ cup (1 stick) unsalted butter, room temperature, cut into pieces
THE FILLING
- ½ cup (1 stick) unsalted butter
- 1 cup (packed; 200 g) dark brown sugar
- 2 Tbsp. ground cinnamon
- 1 tsp. of vanilla bean paste
- 2 Tbsp. half and half
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
FROSTING
- 4 Tbsp. unsalted butter, room temperature, plus more for pans
- 8 tablespoons of cream cheese, room temperature
- 1 cups powdered sugar (or to taste)
- 1 Tbsp. (or more) half and half or 2% milk
- ¼ tsp. Diamond Crystal or Morton kosher salt
This recipe instructions are verbatim from Bon Appetite and lovingly written and perfected by Zaynah Issa
RECIPE PREPARATION
DOUGH
Whisk ¾ cup 2% milk and ¼ cup (31 g) all-purpose flour in a medium saucepan until smooth. Place saucepan over medium heat and cook, whisking constantly, until mixture is thickened and whisk lines are visible on bottom of pan, about 2 minutes. Scrape tangzhong into the bowl of a stand mixer and let cool.
Add 1 large egg, one ¼-oz. envelope instant yeast (about 2¼ tsp.), ⅓ cup (67 g) granulated sugar, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and remaining 1½ cups 2% milk to tangzhong and whisk to combine. Add remaining 5½ cups (688 g) all-purpose flour. Fit bowl onto stand mixer; fit mixer with dough hook attachment. Mix on low speed until combined, about 1 minute. Increase speed to medium-low and mix, scraping down sides of bowl occasionally, until dough is smooth and elastic, 18–24 minutes. Pinch off a golf-ball-size piece of dough and stretch between your fingers as thin as possible without breaking. If you can see light through the dough, it’s ready. If not, continue mixing a few more minutes, then try again.
Add ½ cup (1 stick) unsalted butter, room temperature, cut into pieces, to dough and mix on medium speed until incorporated, about 2 minutes. Continue mixing until dough pulls away cleanly from sides of bowl and is no longer tacky to the touch, 5–7 minutes longer. Remove bowl from mixer and cover with a damp kitchen towel. Let sit in a warm spot until doubled in volume, 60–90 minutes.
FILLING, ASSEMBLY, AND FROSTING
While the dough is rising, cook ½ cup (1 stick) unsalted butter in a small saucepan over medium heat, stirring occasionally, until butter foams and milk solids turn dark amber, about 4 minutes. Transfer to a heatproof bowl and let cool slightly. Add 1 cup (packed; 200 g) dark brown sugar, 2 Tbsp. ground cinnamon, 2 Tbsp. half and half, 1 tablespoon of vanilla bean paste and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to butter and mix to combine.
Butter two 9"-diameter cake pans. Punch down dough and transfer to a lightly floured surface. Stretch dough into a rough rectangle; if dough feels stiff, let sit 5–10 minutes to allow gluten to relax. Arrange dough with short side facing you and roll out to a 24x13" rectangle. Spread filling over dough in an even layer.
Starting at edge closest to you, tightly roll up dough into a log; roll log seam side down. Using a sharp serrated knife and long sawing motions, trim ends of log; discard. Using serrated knife or, preferably, unflavored dental floss, cut log in half crosswise, then cut each half into 6 equal rounds. (If using dental floss, slide floss underneath dough, then cross over top and pull ends through.) Nestle 6 rounds, cut side down, in each prepared cake pan. Cover with damp kitchen towels and let sit in a warm spot until doubled in volume, about 30–50 minutes.
Place a rack in middle of oven; preheat to 350°. Bake rolls until golden on top and puffed (don’t be alarmed if they rise dramatically in the center), 25–30 minutes.
Meanwhile, using an electric mixer on medium speed or a whisk, beat 4 Tbsp. unsalted butter, room temperature, and 8 tablespoons of cream cheese, room temperature, in a large bowl, scraping down sides of bowl as needed, until combined. Add 1 of powdered sugar, 1 Tbsp. half and half, 1 tablespoon of vanilla bean paste and ¼ tsp. Diamond Crystal or Morton kosher salt and beat until mixture is smooth and sugar is incorporated. Taste and beat in more powdered sugar (up to ¾ cup) if desired. Thin with more cream as needed, a teaspoonful at a time, until frosting is thick but spreadable.
Let cinnamon rolls cool in pan 5 minutes; spread frosting over.
Recipe based on Zaynab Issa’s Extra Fluffy Cinnamon Rolls
This article originally appeared on Bon Appetit
Reese’s Inspired Banana Bread: Peanut Butter Crunch Gluten Free Banana Bread
Reese’s Inspired Banana Bread: Peanut Butter Crunch Gluten Free Banana Bread 🍌🍫😮💨
2 cups gluten free flour (Kings Arthur)
1/2 cups coconut sugar
1 1/2 teaspoons vanilla extract
1 tablespoon of vanilla paste
1 stick of plant based butter (vegan, melted)
1/4 cup PB2 powder
4 very ripe bananas
1 teaspoons baking powder
1 teaspoons baking soda
Pinch of salt
Peanut Butter Crunch Topping:
one packet of Skippy’s Organic Peanut Butter
1/4 cup of vegan chocolate chips
sprinkle coconut sugar
Oven at 350°, spray pan, and mix all ingredients but the Peanut Butter Crunch Topping!
Bake for 35-45 minutes or until done!
the easiest meal: slow cooker carnitas
Slow Cooker Carnitas
I really do not have much to say about these slow cooker carnitas besides how easy they are to make. My biggest pet peeve is when someone complains they do NOT have the time for cooking and/or they aren’t “good at it”. Cooking is an art and hobby just like anything else, you become good the more you practice and put yourself out there. You gotta explore and figure out your groove.
Well, these slow cooker carnitas are for those who may not like cooking, hate the clean-up, or simply do not have the time, money, or resources to cook crazy wild meals.
This is stupid simple to make and requires no formal background, education, or even passion for cooking. All you need is patience and a few ingredients. I really hope this inspires men and women, alike, who have putt off cooking due to fear of difficulty or uncertainty, that they can cook and it can be damn delicious!
And as a former vegan, vegetarian and yup, you guessed it, pescatarian for over 10 years, I love these carnitas. Sue me! I know pigs can run 7-minute miles, well I run a 10-minute mile now. Lets look past that…. Here’s the recipe!
- 4 LBS of Boston Butt Roast, Boneless
- 2 Limes
- ½ cup of fresh orange juice
- 1 cup of low sodium chicken broth
- Salt & Pepper
- 1 teaspoon of Oregano
- ½ cup of chopped onion
- 5 smashes cloves of garlic
- Dash of garlic & onion powder
This is so dang simple but for those who need it:
1. Put every ingredient above in slow cooker
2. Turn on slow cooker (on low setting)
3. Cook for 8-10 hours (if on high, 4 hours)
4. Once its done cooking, turn off and remove meat from fat
5. Turn oven on Broil
6. Transfer meat to lined baking sheet and drizzle two tablespoons of reserved liquid on top
7. Broil on high for 5 minutes or until crispy! And Enjoy!!
I hope y’all enjoy this recipe! It’s super flavorful and you can really add whatever you like to the crockpot! I made this with homemade tortillas and my whole family raved about it :)
you scream, I scream, we all scream for: Strawberry Shortcake ice cream crunch
strawberry shortcake ice cream cake
This recipe is very sentimental to me for one reason and one reason only: Red Bone Alley’s Ice Cream Truck in Florence, South Carolina.
For those who were not blessed and privileged enough to grow up in the Pearl of the Pee Dee, otherwise known as the Magic City, but more commonly refer to as Florence, South Carolina, then my apologies.
My hometown, Florence, South Carolina, is a quaint small southern town that has a very special restaurant, Red Bone Alley, that transients time and space. When you walk into Red Bone Alley, you immediately forget you are in Florence, South Carolina. You are transported to Charleston, South Carolina’s rainbow row. As a kid, I was not only transfixed on the multi-story landscape of Charleston, South Carolina, but also their seating area by an Ice Cream truck.
Red Bone Alley had sets, like from your high school theater department but a million times better, for each seating area. My favorite was by *in all caps to signify importance* The Ice Cream Truck. This was a vintage Ice Cream Truck with a freezer in it for kids to freely get ice cream.
I remember many times getting more than one ice cream bar, and I would always get the strawberry crunch bar by Good Humor. My apologies to former owner of Red Bone Alley and neighbor, Dale Barth, for being a kid with limited impulse control and childhood obesity. Regardless, this recipe is inspired by my childhood. I hope y’all try it and create your own special memories to this sweet dessert that screams summer :)
Ingredients:
- 1 28 oz. tub of Strawberry Ice cream (Good quality, I prefer Häagen-Dazs)
- 1 28 oz. tub of Vanilla Ice cream
- 2 packages of Golden Oreos
- 1 stick of unsalted butter
- ½ cup of strawberry preserves (good quality, less sugar)
- 1 bag of freeze-dried strawberries
- Fresh strawberries
1. Line a springform pan with plastic wrap (this helps with clean-up and ease of removal for serving)
2. Melt stick of butter in microwave, covered, for about 45 secs or until melted!
3. Put one package of the Golden Oreos in a bag and crush until texture is fine, sand like (I used a mallet but if you are mad at your boyfriend, use your fists)
4. Once Golden Oreos are crushed (more than your hopes and dreams), add melted butter and mix until incorporated.
5. Place mixture in lined springform pan, pressing down to make a crust.
6. Add ¼ cup of strawberry preserves on top of crust.
7. Add your slightly melted strawberry ice cream to pan until even. The trick is to let ice cream sit out for about 15-30 minutes to become soften and spreadable.
8. Once strawberry layer has been achieved, add freshly chopped strawberries and preserves!
9. Get another bag, crush Golden Oreos and Freeze-Dried Strawberries together (no butter though) until texture looks like pebbles or small rocks.
10. Sprinkle the strawberry crunch layer on top of strawberry preserves and chopped strawberries!
11. Add vanilla ice cream (again, make sure its soft enough to spread on-top)
12. Lastly, add your remaining strawberries, strawberry preserves, and strawberry crunch.
13. Freeze for 6-8 hours, thaw for 10 minutes before serving and enjoy!