Slow Cooker Beef Stew

 

Ingredients:

2 lbs (900 g) beef stew meat, cut into bite-sized pieces

3 large carrots, peeled and sliced

3 medium potatoes, peeled and diced

1 medium onion, diced

2 celery stalks, sliced

3 cloves garlic, minced

3 cups beef broth

1/4 cup tomato paste

2 tsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

Salt and pepper, to taste

2 tbsp all-purpose flour (optional, for thickening)

2 tbsp olive oil

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Instructions:

1. Prepare the Beef:

Season the beef with salt and pepper.

In a skillet, heat the olive oil over medium-high heat. Sear the beef in batches until browned. This step enhances flavor but can be skipped for convenience.

2. Assemble in the Slow Cooker:

Add the browned beef, carrots, potatoes, onion, celery, and garlic to the slow cooker.

3. Make the Broth:

In a small bowl, mix the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour the mixture over the ingredients in the slow cooker.

4. Cook:

Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the vegetables are soft.

5. Thicken the Stew (Optional):

If you prefer a thicker stew, mix the flour with a few tablespoons of water to create a slurry. Stir it into the stew during the last 30 minutes of cooking.

6. Serve:

Remove the bay leaf, taste, and adjust seasoning if needed. Serve warm with crusty bread

 or over rice for a hearty meal.

Enjoy this simple, comforting dish!

pioneer woman sausage gravy

Pioneer Woman Sausage Gravy:

1lb breakfast sausage

1/4 cup flour

2 cups milk

Salt & pepper to taste

Brown the sausage in large pan on medium heat. Do not drain grease.

Mix in 1/4 cup flour. Stir well until you cannot see white anymore.

Then add 2 cups milk. Stir well again.

Add salt & pepper and continue cooking on medium heat until bubbles appear. Then turn stove down to low and gravy will thicken. Then remove from heat.

Biscuits are Pillsbury Grands FROZEN biscuits. Not canned biscuits. Never canned biscuits

Enjoy
 

the absolute best coconut cream pie

 Ingredients

1 cup milk

1 cup sweetened flaked coconut

1 tsp light cream

1/2 cup sugar

2 tablespoons cornstarch

2 eggs, separated

1 teaspoon vanilla

1 pie crust.

8 ounces of whipped cream

Directions

1. Bake pie crust according to package directions and let cool completely.

2. Putting milk & light cream in bain-marie. Add the sugar and bring to a boil.

3. Add 2 tbsp. cornstarch cold water. Mix well.

4. In bowl, beating egg yolks to light. Adding cornstarch mix to yolks. Blending well.

5. Add the egg mixture to the milk mixture in the double boiler.

6. Cooking for 5 min, stir constantly.

7. Removing to heat. Adding vanilla & coconut. Stirring Letting stand 31 min.

8. Pour to prepare crust. Cover with plastic wrap and refrigerate 30 minutes or until set.

9. Remove the plastic film. Covering with whip cream.

Southern Fried Chicken

Southern Fried Chicken

Serves: 4

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Ingredients:

3 spray(s) cooking spray

1 pound(s) uncooked boneless, skinless chicken breasts (four 4-oz pieces)

1/2 tsp table salt, divided (or to taste)

1/4 tsp cayenne pepper, divided (or to taste)

1/4 cup all-purpose flour

1/4 cup cornmeal

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1 large egg

2 tbsp low-fat buttermilk (or regular if desired)

1/4 cup breadcrumbs (optional for extra crunch)

Instructions:

1. Prep the Chicken:

Pat the chicken breasts dry with a paper towel.

Pound each breast to an even thickness (about 1/2 inch).

Sprinkle both sides with half the salt and cayenne pepper.

2. Prepare the Batter:

In a shallow dish, mix together flour, cornmeal, garlic powder, onion powder, smoked paprika, and the remaining salt and cayenne.

In a second shallow dish, whisk the egg and buttermilk until well combined.

3. Bread the Chicken:

Dip each chicken piece into the flour mixture, coating both sides.

Next, dip into the egg mixture, allowing excess to drip off.

Finally, dredge it back into the flour mixture (or breadcrumbs, if using), pressing gently to adhere.

4. Cook the Chicken:

Preheat a large skillet over medium heat. Coat with cooking spray generously or add a thin layer of oil for extra crispness.

Cook the chicken for 6-8 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F).

5. Serve:

Remove and let rest on a paper towel-lined plate to absorb excess oil.

Serve hot with your favorite dipping sauces, mashed potatoes, or coleslaw.

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Enjoy the crispy, flavorful chicken with a little Southern flair! Let me know if you'd like more suggestions for sides or tweaks!

 

Fluffy Japanese Pancakes

 Fluffy Japanese Pancakes: 

Ingredients:

2 large eggs

1/4 cup (50g) granulated sugar

1/2 cup (120ml) milk

1 cup (125g) all-purpose flour

1 tsp baking powder

1/4 tsp vanilla extract

1/4 tsp salt

Butter (for greasing)

Powdered sugar (for dusting)

Maple syrup (for serving)

Whipped cream (optional)

Instructions:

Separate the Eggs: Carefully separate the egg yolks from the whites into two large bowls.

Whisk the Yolks: Add sugar to the yolks and whisk until the mixture turns pale and creamy. Then, stir in the milk and vanilla extract.

Sift in the Dry Ingredients: Sift the flour, baking powder, and salt into the yolk mixture. Mix until just combined, taking care not to overmix.

Whip the Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. This is what will make your pancakes super fluffy!

Fold Gently: Gently fold the whipped egg whites into the yolk mixture in three parts. Be careful not to deflate the batter.

Cook the Pancakes: Heat a non-stick frying pan over low heat and grease it lightly with butter. Using a ring mold (if you have one), spoon the batter into the mold to get a nice shape. If you don’t have a mold, just spoon the batter directly onto the pan and shape it as best you can. Cover the pan with a lid and cook for about 5 minutes on one side until bubbles form and the edges look set. Flip gently and cook for another 4-5 minutes.

Serve and Enjoy: Transfer your fluffy pancakes to a plate, dust with powdered sugar, add a dollop of whipped cream, and drizzle with maple syrup. Serve immediately and enjoy the fluffiness!

CRÈME BRÛLÉE CHEESECAKE BARS

 CRÈME BRÛLÉE CHEESECAKE BARS 

Ingredients:  

- 1 ½ cups graham cracker biscuit crumbs  

- ½ cup melted unsalted butter  

- ⅓ cup sugar for the crust mixture  

- 2 (8 oz) packages of softened cream cheese  

- ¾ cup sugar for the cheesecake filling  

- 2 large eggs  

- 1 teaspoon vanilla extract  

- 1 teaspoon pure maple syrup  

- ½ cup heavy whipping cream  

- Additional sugar for the burnt topping  

Directions:  

1. Start by setting your oven temperature to 325°F (160°C). Line a square 9x9 inch baking dish with parchment paper, allowing enough to extend over the sides for easy removal after baking.  

   

2. In a mixing bowl, stir together the graham cracker crumbs, softened butter, and ⅓ cup of sugar until it's well combined and resembles wet sand. Press this mixture firmly into the base of your prepared baking dish for a solid crust.  

   

3. In a larger bowl, beat the cream cheese until it’s smooth and creamy using either an electric mixer or whisk. Gradually add in ¾ cup sugar while continuing to mix until fluffy, which should take around 3 to 4 minutes.  

   

4. Add the eggs, mixing one at a time until fully blended. Incorporate both the vanilla and maple syrup, mixing until just mixed to prevent over-aeration.  

   

5. Finally, gently incorporate the heavy cream until fully combined. Pour over the crust and smooth with a spatula.  

6. Place in the oven and bake for 35-40 minutes or until the edges are set and there's a slight jiggle in the center. After baking, turn off the oven and keep the cheesecake inside for an additional 30 minutes for gradual cooling, which will help minimize cracks.  

   

7. Allow the bars to chill in the fridge for at least 4 hours, preferably overnight, to set properly.  

   

8. For a beautiful caramelized topping, sprinkle an even layer of granulated sugar on the surface of the chilled cheesecake. Lightly torch the sugar until it turns a rich golden color. If you do not have a torch, you can use the broiler of your oven to achieve this, making sure to monitor it closely.  

   

9. Allow the caramelized layer to harden for about 10 minutes before lifting out of the pan using the parchment paper overhang. Cut into squares, and serve chilled.  

Additional Information:  

- Preparation time: 20 minutes  

- Cooking time: 40 minutes  

- Total time: 4 hours 20 minutes (includes chilling)  

- Number of servings: 12 bars  

- Nutritional information: Approximately 320 calories per serving.

BANGERS AND MASH WITH ONION GRAVY

 BANGERS AND MASH WITH ONION GRAVY

A comforting British classic featuring juicy sausages, creamy mashed potatoes, and rich onion gravy.

INGREDIENTS:

For the Bangers:

8 pork sausages (traditional or your preferred type)

1 tbsp olive oil

For the Mash:

2 lbs potatoes, peeled and cubed

1/4 cup butter

1/2 cup milk (warm)

1/2 tsp salt

1/4 tsp black pepper

For the Onion Gravy:

2 large onions, thinly sliced

2 tbsp butter

1 tbsp all-purpose flour

2 cups beef stock

1 tsp Worcestershire sauce

1/2 tsp sugar

Salt and pepper, to taste

INSTRUCTIONS:

1. Prepare the Mash:

Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain well.

Mash the potatoes with butter, warm milk, salt, and pepper until smooth and creamy. Cover to keep warm.

2. Cook the Bangers:

Heat olive oil in a skillet over medium heat. Add sausages and cook, turning occasionally, until browned and cooked through (about 12–15 minutes).

3. Make the Onion Gravy:

In the same skillet, melt butter over medium heat. Add onions and cook until soft and caramelized (10–12 minutes).

Stir in flour and cook for 1–2 minutes to form a roux.

Gradually whisk in beef stock, ensuring no lumps remain. Add Worcestershire sauce, sugar, salt, and pepper. Simmer until thickened (5–7 minutes).

4. Assemble and Serve:

Plate the mashed potatoes and top with sausages. Generously ladle onion gravy over the top.

PRO TIPS:

Flavorful Mash: Add roasted garlic or a dollop of cream cheese for extra richness.

Gravy Consistency: Adjust thickness by adding more stock if needed.

Extra Garnish: Sprinkle with fresh parsley or chives for a vibrant finish.

Dive into this hearty meal—perfect for cozy evenings!