Juicy Ribeye Steak Recipe

👉Ingredients:

↪️1 (24-ounce) 2-inch-thick rib-eye steak, at room temperature

↪️Kosher salt and freshly ground black pepper, to taste

↪️1 tablespoon canola oil

↪️3 tablespoons unsalted butter

↪️3 garlic cloves, crushed

↪️3 sprigs fresh thyme

↪️2 sprigs fresh rosemary

👉Instructions:

✅️1. Season the steak generously with kosher salt and freshly ground black pepper on all sides. Let it rest at room temp for about 30–60 minutes.

✅️2. Heat a heavy skillet (cast iron preferred) over high heat until smoking hot.

✅️3. Add the canola oil and carefully place the steak in the pan. Sear for 3–4 minutes without moving it.

✅️4. Flip the steak and add butter, crushed garlic, thyme, and rosemary.

✅️5. Tilt the pan slightly and baste the steak continuously with the melted butter and herbs for 2–4 minutes, depending on your preferred doneness.

✅️6. Use a meat thermometer:

◾️120–125°F for rare

◾️130–135°F for medium-rare

◾️140–145°F for medium

✅️7. Remove the steak from the pan and let it rest for 10 minutes before slicing.

◾️Enjoy your juicy, flavorful, butter-basted ribeye!

Creamy Slow Cooker White Chicken Chili

 

👉Ingredients:

↪️1 pound boneless, skinless chicken breasts

↪️1 small onion, diced

↪️2 cloves garlic, minced

↪️1 can (15 ounces) white beans, drained and rinsed

↪️1 can (15 ounces) corn, drained

↪️2 cans (4.5 ounces each) diced green chilies

↪️4 cups chicken broth

↪️1 teaspoon ground cumin

↪️1 teaspoon chili powder

↪️1 teaspoon salt

↪️1/2 teaspoon black pepper

↪️1/2 teaspoon paprika

↪️1 cup sour cream

↪️1/2 cup heavy cream

↪️Juice of 1 lime

↪️Chopped fresh cilantro, for garnish

👉Directions:

✅️1. Place chicken breasts in the bottom of your slow cooker.

✅️2. Add the diced onion, minced garlic, white beans, corn, diced green chilies, chicken broth, ground cumin, chili powder, salt, black pepper, and paprika.

✅️3. Stir to combine, then cover and cook on low for 6-8 hours or on high for 3-4 hours.

✅️4. Once the chicken is cooked through and tender, remove it from the slow cooker and shred it using two forks.

✅️5. Return the shredded chicken to the slow cooker and stir in the sour cream and heavy cream until the chili is creamy and well combined.

✅️6. Stir in the lime juice and let the chili cook for an additional 15-20 minutes on low.

✅️7. Serve hot, garnished with chopped fresh cilantro and any additional toppings you like.

Slow Cooker Lime Cilantro Chicken with Pineapple

 

👉Ingredients:

↪️4 boneless, skinless chicken breasts

↪️1/2 cup fresh lime juice

↪️1 cup chicken broth

↪️3 cloves garlic, minced

↪️1 teaspoon ground cumin

↪️1/2 teaspoon red pepper flakes

↪️1 cup pineapple chunks

↪️1/4 cup chopped fresh cilantro, plus more for garnish

↪️Salt and pepper to taste

👉Directions:

✅️Place the chicken breasts in the slow cooker.

✅️In a bowl, mix together the lime juice, chicken broth, minced garlic, cumin, and red pepper flakes.

✅️Pour the mixture over the chicken in the slow cooker.

✅️Add the pineapple chunks and sprinkle the chopped cilantro over the top.

✅️Cover and cook on low for 6-7 hours, or until the chicken is tender.

✅️Once cooked, shred the chicken with two forks and mix it with the juices and pineapple in the slow cooker.

◾️Serve with additional fresh cilantro and lime wedges on the side.

Powerful Big Mac Egg Rolls

👉Ingredients:

🔸️🔸️For the Egg Rolls:

↪️1 lb ground beef

↪️Salt and black pepper, to taste

↪️1/4 cup diced onions

↪️1/4 cup diced pickles

↪️1 cup shredded cheddar cheese

↪️10–12 egg roll wrappers

↪️Oil, for frying

🔸️🔸️For the Big Mac Sauce:

↪️1/2 cup mayonnaise

↪️2 tbsp French dressing

↪️1 tbsp sweet pickle relish

↪️1 tsp white vinegar

↪️1 tsp sugar

↪️1/4 tsp onion powder

↪️Salt and pepper, to taste

👉Instructions:

✅️1. Prepare the Sauce:

In a small bowl, mix the mayonnaise, French dressing, relish, vinegar, sugar, onion powder, salt, and pepper. Stir until smooth and combined. Refrigerate until ready to use.

✅️2. Cook the Beef:

In a skillet over medium heat, cook the ground beef with diced onions, salt, and pepper until browned and cooked through. Drain the fat and let the beef cool slightly.

✅️3. Assemble the Egg Rolls:

Lay an egg roll wrapper flat in a diamond shape. Spoon 2 tablespoons of the beef mixture in the center. Add a pinch of pickles and shredded cheddar cheese. Fold the sides over, then roll up tightly, sealing the edge with a dab of water. Repeat with remaining wrappers.

✅️4. Fry the Egg Rolls:

Heat oil in a deep skillet or fryer to 350°F (175°C). Fry egg rolls 2–3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.

✅️5. Serve:

Serve warm with the Big Mac sauce on the side for dipping.

🔸️Prep Time: 10 minutes

🔸️Cook Time: 15 minutes

🔸️Total Time: 25 minutes

🔸️Calories: Approx. 250 per egg roll

🔸️Servings: 10–12 egg rolls

Crockpot French Dip Sandwich

🔸️Crockpot French Dip Sandwich

Ingredients:

↪️3 lbs beef chuck roast

↪️2 tablespoons olive oil

↪️Salt and pepper to taste

↪️1 large onion, thinly sliced

↪️3 cloves garlic, minced

↪️2 cups beef broth

↪️1/4 cup soy sauce

↪️1 tablespoon Worcestershire sauce

↪️1 bay leaf

↪️4–6 hoagie rolls

↪️Provolone cheese slices

↪️Fresh parsley, chopped (for garnish)

👉Instructions:

✅️1. Season the beef roast with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned.

✅️2. Transfer the roast to your crockpot. Add the sliced onion, minced garlic, beef broth, soy sauce, Worcestershire sauce, and bay leaf.

✅️3. Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is fall-apart tender.

✅️4. Remove the bay leaf, shred the beef with two forks, and skim any excess fat from the juices.

✅️5. Preheat your oven to broil. Open the hoagie rolls on a baking sheet, stuff them with shredded beef, and top with provolone cheese. Broil until the cheese is melted and bubbly.

✅️6. Serve with a small bowl of the flavorful cooking juices for dipping. Sprinkle with fresh parsley for a final touch.

Quick Chinese Beef Stir Fry with Onion and Garlic

Bring the bold, savory flavors of a Chinese kitchen right to your dinner table with this quick and flavorful beef and onion stir-fry. Tender strips of beef are seared to perfection, then tossed with caramelized onions and a rich, umami-packed sauce. It's fast, satisfying, and perfect for busy weeknights—serve it over steamed rice or noodles for a complete meal.

👉Ingredients:

↪️500g beef sirloin or flank steak, thinly sliced against the grain

↪️1 large onion, thinly sliced

↪️2 tbsp soy sauce

↪️1 tbsp oyster sauce

↪️1 tbsp hoisin sauce

↪️1 tsp rice vinegar

↪️1 tsp sesame oil

↪️1 tbsp vegetable oil (for frying)

↪️2 cloves garlic, minced

↪️1 tbsp fresh ginger, minced

↪️1/2 tsp chili flakes (optional)

↪️Salt and pepper, to taste

↪️1 tbsp cornstarch mixed with 2 tbsp water (for slurry)

↪️2 green onions, chopped (for garnish)

👉Instructions:

✅️1. In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and chili flakes (if using). Set aside.

✅️2. Heat vegetable oil in a large wok or skillet over medium-high heat. Sear the beef for 3–4 minutes until browned. Remove and set aside.

✅️3. In the same wok, sauté garlic and ginger for 30 seconds until fragrant.

✅️4. Add the sliced onion and stir-fry for 3–4 minutes until softened and lightly golden.

✅️5. Return the beef to the wok and pour in the sauce. Toss well to coat everything evenly.

✅️6. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens.

✅️7. Season with salt and pepper to taste.

✅️8. Garnish with green onions and serve hot.

◾️Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min

◾️Calories: ~330 kcal per serving | Servings: 4

Cheesy Sloppy Cheeseburger Pasta

 

Cheesy Sloppy Cheeseburger Pasta 🍔🧀🍝

👉Ingredients:

↪️1 lb pasta (rotini, penne, or your choice)

↪️1 lb ground beef

↪️1/2 onion, diced

↪️2 cloves garlic, minced

↪️1 cup ketchup

↪️1 tablespoon mustard

↪️1 tablespoon Worcestershire sauce

↪️1/2 cup beef broth

↪️1 cup shredded cheddar cheese

↪️1/2 cup shredded mozzarella cheese

↪️1 tablespoon olive oil

↪️Salt and pepper, to taste

↪️Fresh parsley, chopped (optional, for garnish)

👉Instructions:

🚨Cook Pasta:

✅️Cook the pasta according to package instructions, then drain and set aside.

✅️Cook Beef: In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks (about 6-7 minutes). Drain any excess fat.

✅️Cook Onion and Garlic: Add diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for an additional minute.

✅️Make Sloppy Joe Sauce: Stir in ketchup, mustard, Worcestershire sauce, and beef broth. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken.

✅️Add Cheese: Stir in cheddar and mozzarella cheese, and cook until the cheese has melted and the sauce is creamy. Season with salt and pepper.

✅️Combine Pasta: Add the cooked pasta to the skillet and toss to coat in the cheesy sloppy joe mixture.

👉Serve:

◾️Garnish with chopped fresh parsley, if desired, and serve immediately.

◾️Preparation Time: 10 minutes

◾️Cooking Time: 20 minutes

◾️Servings: 4

◾️Calories: Approx. 550 per serving

🔹️Notes: A comforting and cheesy pasta dish that combines the flavors of a sloppy cheeseburger—perfect for a quick and satisfying dinner! 🍔🧀

Classic Beef and Mushroom Stew

Warm up with a true French classic! Our Rustic Beef and Mushroom Bourguignon is a rich, soul-soothing stew made with tender chunks of beef, savory mushrooms, and a luxurious red wine sauce. Slow-simmered to perfection, it’s the kind of dish that fills your home with irresistible aromas and your plate with pure comfort. Serve it with a crispy baguette and a glass of red wine for an authentic bistro-style experience at home.

👉Ingredients:

↪️3 lbs beef chuck, cut into 2-inch cubes

↪️6 slices bacon, chopped

↪️1 large onion, finely chopped

↪️3 carrots, sliced

↪️2 garlic cloves, minced

↪️2 cups beef broth

↪️2 tbsp tomato paste

↪️1 lb mushrooms, quartered

↪️1/4 cup all-purpose flour

↪️3 tbsp olive oil

↪️1 bouquet garni (thyme, bay leaves, parsley)

↪️Salt and pepper, to taste

👉Instructions:

✅️1. In a large pot, heat olive oil over medium heat. Add bacon and cook until crisp. Remove and set aside.

✅️2. Season beef with salt and pepper. Brown in batches in the same pot. Set aside with bacon.

✅️3. Add onion, carrots, and garlic to the pot. Sauté until the onion is soft.

✅️4. Sprinkle in the flour, stirring well to coat and scrape up any browned bits.

✅️5. Return beef and bacon to the pot. Add tomato paste and bouquet garni. Pour in broth and bring to a boil. Reduce heat, cover, and simmer for 2 hours.

✅️6. Meanwhile, sauté mushrooms in a separate pan until golden. Stir into the stew during the last 30 minutes.

↪️Prep Time: 20 min | Cook Time: 2.5 hrs | Total: 2 hrs 50 min

◾️Servings: 6 | Calories: 540 kcal

Hearty Homestyle Slow Cooked Pot Roast

👉Ingredients:

↪️3 lbs beef chuck roast

↪️2 cups beef broth

↪️1 onion, sliced

↪️4 carrots, peeled and chopped

↪️4 potatoes, peeled and cubed

↪️3 garlic cloves, minced

↪️2 tbsp Worcestershire sauce

↪️1 tsp dried thyme

↪️1 tsp dried rosemary

↪️Salt and pepper to taste

👉Directions:

✅️1. Season the roast with salt and pepper.

✅️2. Place the sliced onions at the bottom of your slow cooker.

✅️3. Set the roast on top, then add carrots, potatoes, and garlic all around.

✅️4. Pour in beef broth and Worcestershire sauce.

✅️5. Sprinkle with thyme and rosemary.

✅️6. Cover and cook on low for 8 hours (or high for 4–5 hours), until the meat is fall-apart tender.

🔹️Prep Time: 15 minutes

🔹️Cook Time: 8 hours

🔹️Total Time: 8 hrs 15 min

🔹️Servings: 6

🔹️Calories: 480 kcal per serving

Traditional Irish Stew

👉Ingredients:

↪️2 tablespoons olive oil

↪️1½ lb lean beef stew meat

↪️1 teaspoon coarse salt

↪️1 teaspoon ground black pepper

↪️2 tablespoons flour

↪️1 beef stock jelly (or cube)

↪️Fresh or dried rosemary and thyme, to taste

↪️4 large Yukon Gold potatoes (or new potatoes), diced large

↪️2 large carrots, peeled and chopped into 1-inch chunks

↪️2 large parsnips, peeled and chopped into 1-inch chunks

↪️½ large yellow onion, chopped

↪️2 garlic cloves, minced

↪️1 tablespoon tomato paste

↪️4 cups beef broth (or soup base of your choice)

↪️1 bottle (11.2 fl oz) Guinness Extra Stout (or a can)

↪️Additional salt and pepper to taste

👉Method:

✅️1. Toss the beef in flour seasoned with salt and pepper.

✅️2. In a hot pan, brown the beef with olive oil, onion, and the beef stock jelly for about 5 minutes.

✅️3. Stir in the Guinness, tomato paste, and garlic. Add rosemary and thyme.

✅️4. Lightly boil the chopped vegetables for about 5 minutes—just to give them a head start (don’t overcook).

✅️5. Pour the broth into your slow cooker, then add in the meat and veggies.

✅️6. Cover and cook on low for 7–9 hours, or until the meat is tender and falling apart.

🔹️Enjoy the rich, hearty flavors—perfect for celebrating St. Paddy’s Day!

Chicken and Mushroom Skillet with Creamy Asiago Mustard Sauce

 

👉Ingredients:

🔹️2 tablespoons olive oil

🔹️1 pound chicken breasts, sliced into strips

🔹️Salt and pepper, to taste

🔹️1 tablespoon unsalted butter

🔹️1 cup mushrooms, sliced

🔹️3 garlic cloves, minced

🔹️1/4 cup white wine or chicken broth

🔹️1 cup heavy cream

🔹️1/2 cup grated Asiago cheese

🔹️1 tablespoon Dijon mustard

🔹️1 teaspoon whole grain mustard

🔹️Fresh parsley, chopped (for garnish)

👉Directions:

↪️Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the skillet. Cook for 5-7 minutes or until golden brown and fully cooked. Remove chicken and set aside.

↪️In the same skillet, add butter and mushrooms. Sauté for 4-5 minutes until mushrooms are golden and tender. Add garlic and cook for an additional 1 minute, until fragrant.

↪️Pour in the white wine (or chicken broth) and bring to a simmer, scraping any browned bits from the pan. Reduce by half.

↪️Lower heat to medium and stir in heavy cream, Asiago cheese, Dijon, and whole grain mustard. Stir until sauce is creamy and cheese has melted.

↪️Return the chicken to the skillet, stirring to coat in sauce. Cook for another 2-3 minutes until heated through. Garnish with fresh parsley before serving.

Slow Cooker Unstuffed Cabbage Roll Soup

 

Ingredients:

↪️1 lb ground beef (or turkey for a lighter version)

↪️1 small onion, diced

↪️3 cloves garlic, minced

↪️1 medium head of cabbage, chopped

↪️2 carrots, sliced

↪️3 cups beef broth

↪️28 oz can diced tomatoes

↪️15 oz can tomato sauce

↪️1/2 cup uncooked long grain white rice

↪️2 tbsp brown sugar

↪️1 tsp paprika

↪️1 tsp dried thyme

↪️1 bay leaf

↪️Salt and pepper to taste

👉Directions:

✅️1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.

✅️2. Add the diced onion and minced garlic to the skillet, cooking until the onion becomes translucent and soft.

✅️3. Transfer the cooked beef, onions, and garlic to your slow cooker.

✅️4. Add the chopped cabbage, sliced carrots, beef broth, diced tomatoes (with their juice), tomato sauce, uncooked rice, brown sugar, paprika, dried thyme, and bay leaf to the slow cooker.

✅️5. Stir everything together until well combined.

✅️6. Cover and cook on low heat for 6-7 hours, or on high heat for 3-4 hours. The soup is ready when the cabbage and rice are tender.

✅️7. Remove the bay leaf and taste the soup, adding salt and pepper as needed.

✅️8. Ladle into bowls and serve hot, enjoying the comforting flavors without the fuss of rolling up cabbage!

Slow Cooker Pot Roast That Warms the Heart

A rich, comforting dish where the beef turns tender, the vegetables soak up flavor, and the whole kitchen smells amazing.

👉Ingredients:

↪️1 chuck roast (about 3 lbs)

↪️Olive oil

↪️1 lb carrots, peeled and cut into large chunks

↪️2 lbs potatoes, peeled and cut into large chunks

↪️1 onion, peeled and cut into large chunks

↪️2 celery stalks, cut into chunks (optional)

↪️1 cup beef broth

↪️1 tablespoon cornstarch

🔹️🔹️Seasoning Mix:

↪️2 tbsp steak seasoning (store-bought with peppercorns, garlic, paprika, parsley & salt)

↪️1 tbsp kosher salt

↪️1 tbsp dried ththyme

↪️1 tbsp dried rosemary

👉Directions:

✅️1. Make the Seasoning Mix:

◾️In a small bowl, mix together the steak seasoning, kosher salt, thyme, and rosemary. Set aside.

✅️2. Prepare the Roast:

◾️Rub both sides of the chuck roast with olive oil, then season generously with 1/3 of the seasoning mix on each side.

◾️Sear the roast in a hot skillet over medium-high heat for 2–3 minutes per side, until browned. Transfer it to the slow cooker.

✅️3. Prepare the Vegetables:

◾️In a large bowl, toss the carrots, potatoes, onion, and celery with a drizzle of olive oil and the remaining seasoning mix.

◾️Sauté the vegetables in the same skillet for about 5 minutes to give them a nice golden edge and extra flavor.

✅️4. Cook in the Slow Cooker:

◾️Place the sautéed vegetables over the roast in the slow cooker. Pour in the beef broth.

◾️Cover and cook on LOW for 9 hours or HIGH for 6 hours, until the meat is fall-apart tender.

✅️5. Make the Gravy:

◾️Once done, use a turkey baster or ladle to collect most of the cooking juices. Transfer them to a small saucepan.

◾️Bring to a simmer over medium heat. Mix the cornstarch with a little cold water, then whisk into the pan juices. Simmer until thickened. Taste and adjust seasoning if needed.

✅️6. Serve:

◾️Transfer the roast and veggies to a serving platter. Pour the rich gravy on top and serve warm.

👉4 Helpful Tips:

▶️1. Searing Adds Flavor: Don’t skip the searing step — it locks in juices and creates that rich, savory crust.

▶️2. Cut Veggies Large: Big chunks help prevent the vegetables from turning mushy after long cooking.

▶️3. Use Yukon Gold Potatoes: They hold their shape better than russets in the slow cooker.

▶️4. Make Ahead: You can prep everything the night before and store it (covered) in the fridge, then start cooking in the morning!

Creamy Seafood Bisque

❤️Seafood Bisque with Crab, Shrimp, and Lobster

◾️Creamy, comforting, and packed with flavor — this bisque is pure seafood heaven!

👉Ingredients:

↪️2 tbsp butter

↪️1 small onion, diced

↪️2 garlic cloves, minced

↪️1/4 cup all-purpose flour

↪️3 cups seafood or fish broth

↪️1 cup heavy cream

↪️1/2 cup white wine (or use more broth)

↪️1/2 tsp smoked paprika

↪️Salt & pepper to taste

↪️1/2 lb cooked crab meat

↪️1/2 lb shrimp, peeled & deveined

↪️1/2 lb cooked lobster meat, chopped

↪️Fresh parsley, chopped (for garnish)

👉Instructions:

✅️1. In a large pot, melt butter over medium heat. Sauté onion and garlic until soft.

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

✅️3. Slowly whisk in the broth, followed by the cream and wine.

✅️4. Add paprika, salt, and pepper. Simmer for 10 minutes, stirring occasionally.

✅️5. Add crab, shrimp, and lobster. Cook until just heated through (about 5 minutes).

✅️6. Garnish with parsley and serve hot.

🔸️Serve with crusty bread or a splash of hot sauce for a kick!

🔸️Prep Time: 10 mins | Cook Time: 20 mins | Serves: 4

Hearty Bratwurst with Creamy Mushroom Sauce

👉Ingredients:

🔸️For the Bratwurst:

↪️4-6 bratwurst sausages

↪️1 tablespoon olive oil

↪️1/2 cup beer or water (for simmering)

🔸️For the Mushroom Gravy:

↪️2 tablespoons unsalted butter

↪️1 small onion, finely chopped

↪️2 cloves garlic, minced

↪️8 oz mushrooms (cremini, button, or your choice), sliced

↪️2 tablespoons all-purpose flour

↪️1 1/2 cups beef broth

↪️1/4 cup heavy cream (optional for extra richness)

↪️1 teaspoon Worcestershire sauce

↪️Salt and pepper to taste

↪️Fresh parsley, chopped (for garnish)

👉Instructions:

▶️For the Bratwurst:

✅️1. In a large skillet, heat olive oil over medium heat. Add the bratwurst and brown on all sides, about 2-3 minutes per side.

✅️2. Pour in the beer or water, cover the skillet, and let the bratwurst simmer for 10-12 minutes, or until fully cooked. Remove the bratwurst from the skillet and set aside.

▶️For the Mushroom Gravy:

✅️1. In the same skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until softened.

✅️2. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and tender.

✅️3. Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

✅️4. Gradually whisk in the beef broth, stirring constantly to avoid lumps. Let the gravy simmer for 3-4 minutes, or until it thickens.

✅️5. Stir in the Worcestershire sauce and heavy cream (if using). Season with salt and pepper to taste.

👉To Serve:

◾️Return the cooked bratwurst to the skillet, spooning the mushroom gravy over the sausages. Garnish with fresh parsley and serve with mashed potatoes, noodles, or your favorite side dish.

🔹️Enjoy your hearty, flavorful bratwurst with creamy mushroom gravy! Perfect for a cozy meal.

Easy Honey Garlic Chicken Breast

This Honey Garlic Chicken Breast recipe is a quick, flavorful favorite—perfect for busy weeknights or whenever you want a satisfying homemade meal without the fuss.

👉Ingredients:

↪️Salt and black pepper to taste

↪️1/2 cup flour

↪️3 tablespoons butter (or margarine)

↪️6 garlic cloves, minced

↪️4 tablespoons honey

↪️2 tablespoons soy sauce

↪️3 tablespoons vinegar (white or apple cider)

↪️1/2 teaspoon black pepper

👉Instructions:

✅️1. Season and Coat the Chicken:

◾️Sprinkle salt and pepper on the chicken. Then, lightly coat each piece in flour. Shake off extra flour.

✅️2. Cook the Chicken:

◾️In a large pan, melt the butter over medium heat. Cook the chicken until golden brown on both sides and fully cooked. Take it out and set aside.

✅️3. Make the Sauce:

◾️In the same pan, add minced garlic and cook for 1 minute. Add honey, soy sauce, vinegar, and black pepper. Stir and cook for 2–3 minutes until the sauce thickens a little.

✅️4. Add the Chicken Back:

◾️Put the chicken back into the pan. Spoon the sauce over the chicken and cook for another 2–3 minutes so it’s nicely coated.

✅️5. Serve and Enjoy:

◾️Serve the chicken with extra sauce on top. Great with rice, potatoes, or vegetables!

◾️Simple, sweet, and full of flavor—everyone will love it!

Hearty Slow Cooker Beef Stew with Root Vegetables

👉Ingredients:

↪️2 lbs beef stew meat (chuck or round), cut into 1-inch cubes

↪️4 medium carrots, peeled and chopped

↪️3 medium potatoes, peeled and diced

↪️1 large onion, chopped

↪️3 garlic cloves, minced

↪️4 cups beef broth

↪️1 cup red wine (optional)

↪️2 tbsp tomato paste

↪️2 tsp dried thyme

↪️1 tsp dried rosemary

↪️2 bay leaves

↪️Salt and black pepper, to taste

↪️2 tbsp olive oil

↪️1 tbsp cornstarch + 2 tbsp water (optional, for thickening)

👉Instructions:

✅️1. Brown the Beef: Heat olive oil in a skillet over medium-high heat. Sear beef cubes in batches until browned on all sides (about 3–4 minutes per side). Transfer to the slow cooker.

✅️2. Add Vegetables: Add carrots, potatoes, onion, and garlic to the slow cooker.

✅️3. Add Liquids & Seasonings: Pour in beef broth and wine (if using). Stir in tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Mix everything well.

✅️4. Slow Cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef is fork-tender and vegetables are soft.

✅️5. Optional Thickening: Mix cornstarch with water to create a slurry. Stir into the stew and cook on high for 20–30 minutes, until thickened.

✅️6. Serve: Remove bay leaves. Serve hot with crusty bread or over mashed potatoes.

◾️Prep Time: 15 minutes

◾️Cook Time: 7–8 hours (low) or 4–5 hours (high)

◾️Servings: 6

◾️Calories: ~350 kcal per serving

Cheesy Ham and Potato Casserole

Craving something warm, creamy, and satisfying for dinner? This Cheesy Ham and Potato Casserole is the ultimate comfort food! Packed with tender potatoes, savory ham, and melty cheddar cheese, it’s the perfect meal for cozy nights at home.

👉Ingredients:

↪️2 cups cooked ham, diced

↪️4 cups potatoes, peeled and sliced

↪️1 cup shredded cheddar cheese

↪️1 can cream of mushroom soup

↪️½ cup milk

↪️½ cup sour cream

↪️½ cup diced onion

↪️¼ cup melted butter

↪️Salt and pepper to taste

👉Instructions:

✅️1. Preheat oven to 375°F (190°C).

✅️2. In a large bowl, mix together all ingredients until well combined.

✅️3. Pour mixture into a greased baking dish.

✅️4. Cover with foil and bake for 45 minutes.

✅️5. Uncover and bake an additional 15 minutes until the top is golden and bubbly.

✅️6. Let it rest for 5 minutes before serving.

🔸️Nutrition (per serving):

◾️Calories: 350 | Fat: 18g | Carbs: 25g | Protein: 20g | Fiber: 2g

👉4 Tips for the Perfect Casserole:

▶️1. Use frozen sliced potatoes for a quicker prep time.

▶️2. Add a little extra cheese on top during the last 10 minutes for a golden crust.

▶️3. Swap the cream of mushroom soup with cream of chicken for a different twist.

▶️4. Serve with a crisp green salad or garlic bread for a full meal.

Slow Cooker Boneless Turkey Breast

Looking for an easy, flavorful main dish? This slow cooker turkey breast is perfect for holiday meals or cozy family dinners. It’s seasoned with herbs, cooked low and slow, and turns out juicy and tender with barely any effort.

👉Ingredients:

↪️3–4 lb boneless turkey breast

↪️3 tablespoons olive oil or melted butter

↪️2 teaspoons garlic powder

↪️1 teaspoon onion powder

↪️1 teaspoon dried thyme

↪️1 teaspoon dried rosemary

↪️1 teaspoon paprika

↪️Salt and black pepper, to taste

↪️1 cup low-sodium chicken broth

↪️1 tablespoon chopped fresh parsley (optional, for garnish)

👉Instructions:

✅️1. Pat the turkey breast dry with paper towels.

✅️2. In a small bowl, mix together the olive oil, garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper to form a paste.

✅️3. Rub the mixture evenly over the turkey breast.

✅️4. Place the seasoned turkey in your slow cooker. Pour the chicken broth around the meat (not over it).

✅️5. Cover and cook on LOW for 4–5 hours, until the internal temperature hits 165°F (74°C).

✅️6. Remove the turkey, let it rest for 10 minutes, then slice.

✅️7. Sprinkle with fresh parsley if using, and serve with your favorite sides.

🔹️Prep Time: 10 minutes

🔹️Cook Time: 4–5 hours (LOW)

🔹️Total Time: 4 hours 10 minutes

🔹️Servings: 6

🔹️Calories: ~280 per serving

Savory Cajun Chicken with Creamy Parmesan Pasta Linguine

 

Savory Cajun Chicken with Creamy Parmesan Pasta Linguine 🍗🍝

👉Ingredients:

- 8 oz linguine pasta

- 2 boneless, skinless chicken breasts

- 1 cup heavy cream

- 1 cup grated Parmesan cheese

- 2 tablespoons Cajun seasoning

- 2 tablespoons olive oil

- 2 cloves garlic, minced

- 1 cup cherry tomatoes, halved

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

👉Instructions:

✅️1. Begin by cooking the linguine pasta. Bring a large pot of salted water to a boil, and add the linguine. Cook according to package instructions until al dente. Drain the pasta, reserving a little pasta water for later, and set aside.

✅️2. While the pasta is cooking, prepare the chicken. Season both sides of the chicken breasts with Cajun seasoning, salt, and pepper. Press the seasoning into the chicken so it adheres well.

✅️3. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice golden color. An internal temperature of 165°F is what you’re aiming for. Once done, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

✅️4. In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.

✅️5. Next, pour in the heavy cream, scraping up any brown bits from the bottom of the skillet for extra flavor. Allow the cream to come to a gentle simmer.

✅️6. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, you can stir in a bit of the reserved pasta water to achieve your desired consistency.

✅️7. Once the sauce has thickened, add in the halved cherry tomatoes. Stir to combine and cook for an additional 2-3 minutes until the tomatoes are slightly softened.

✅️8. Finally, add the cooked linguine to the skillet, tossing it gently to coat all the pasta in the creamy sauce. 

✅️9. Serve the linguine topped with the sliced Cajun chicken. Garnish with freshly chopped parsley for that extra touch, and enjoy your flavorful, creamy dish!

🔹️This dish brings the heat and richness, making it a delightful meal that’s sure to please anyone at the table. Whether it's a weeknight dinner or a special occasion, this Savory Cajun Chicken with Creamy Parmesan Pasta Linguine is bound to impress!

Family Favorite Crock Pot Pepper Steak

Pepper Steak in the Crock Pot – Tender, Flavorful & Incredibly Easy!

👉Ingredients:

↪️1.5 lbs beef stew meat or flank steak, sliced into strips

↪️1 large onion, sliced

↪️1 green bell pepper, sliced

↪️1 red bell pepper, sliced

↪️3 garlic cloves, minced

↪️½ cup soy sauce

↪️¼ cup beef broth

↪️2 tablespoons brown sugar

↪️1 tablespoon cornstarch

↪️1 teaspoon grated ginger (optional for extra flavor)

↪️1 teaspoon black pepper

↪️1 teaspoon red pepper flakes (optional for heat)

↪️1 tablespoon vegetable oil (for searing)

↪️Cooked rice (for serving)

👉Instructions:

1️⃣ Sear the Beef

Heat the oil in a skillet over medium-high heat. Add the beef strips and sear them for 2–3 minutes until browned. Transfer to the crock pot.

2️⃣ Make the Sauce

In a bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, black pepper, and red pepper flakes. Pour the sauce over the beef in the crock pot.

3️⃣ Add the Veggies

Add sliced onions and bell peppers to the crock pot. Stir gently to mix.

4️⃣ Slow Cook

Cover and cook on LOW for 6–7 hours until the beef is melt-in-your-mouth tender and the flavors come together beautifully.

5️⃣ Thicken the Sauce

In the last 30 minutes, mix cornstarch with 1 tablespoon of water to make a slurry. Stir it into the crock pot to thicken the sauce.

6️⃣ Serve and Enjoy

Spoon the pepper steak over hot cooked rice. Garnish with fresh herbs or extra black pepper if you like.

👉Notes:

🔹️Extra Tenderness: Use cuts like flank steak or chuck roast—they get incredibly soft in the slow cooker.

🔹️Veggie Boost: Add in mushrooms, carrots, or snow peas for more color and nutrition.

◾️Prep Time: 10 mins

◾️Cook Time: 6–7 hours

◾️Serves: 4–6

🔹️This dish is perfect for busy days—you get amazing flavor with minimal effort!

Strawberry Cream Cheese Chill Pie

 

✅️Ingredients:

👉→ Base Layer

 ▶️One 9-inch crust made from crushed graham crackers

👉→ Berry Glaze

▶️ 5 cups of fresh strawberries, remove stems and quarter them (split into two portions)

 ▶️Half a cup of white sugar

 ▶️One and a half tablespoons of cornstarch

 ▶️3 teaspoons of freshly squeezed lemon juice

👉→ Cheesecake Layer

 ▶️8 ounces of cream cheese, softened at room temp

 ▶️Half a cup of powdered sugar

 ▶️1 teaspoon of vanilla flavoring

 ▶️1 cup of heavy whipping cream

👉Instructions:

✅️Toss together 2 cups of strawberries, cornstarch, sugar, and lemon juice in a small pan. Heat on low-medium, stirring as strawberries release juices. Use a spoon or masher to crush them down.

✅️Turn heat up to medium-high and let it bubble. Keep stirring to stop it from burning. After about a minute of boiling, take it off the heat and let it cool fully.

✅️Blend softened cream cheese in a bowl till it's extra smooth. Mix in powdered sugar and vanilla. In another bowl, whip the heavy cream till firm peaks form, then gently fold it into the cream cheese.

✅️Spread the cream cheese mixture evenly onto the graham crust base. Set this aside while you prep the topping.

✅️Toss the remaining 3 cups of fresh strawberries in the cooled strawberry glaze. Evenly spread this on top of the cheesecake layer.

✅️Cover the dessert and stick it in the fridge for at least 4 hours. Serve cold and dig in!

Slow Roasted Chuck Roast with a Savory Gravy Finish

👉Ingredients:

↪️3-4 lb beef chuck roast

↪️2 tbsp olive oil

↪️1 large onion, chopped

↪️4 garlic cloves, minced

↪️4 large carrots, peeled and cut into chunks

↪️4 medium potatoes, peeled and cut into chunks

↪️2 cups beef broth

↪️1 cup red wine (optional)

↪️2 tsp dried thyme

↪️2 tsp dried rosemary

↪️Salt and pepper, to taste

↪️2 tbsp flour (for thickening)

👉Directions:

✅️Prepare the Meat: Season the chuck roast with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the roast on all sides for 4-5 minutes each. Remove from the pot and set aside.

✅️Sauté Vegetables: In the same pot, add onions and garlic. Sauté for 2-3 minutes until fragrant. Add carrots and potatoes, stirring to combine.

✅️Add Liquids and Herbs: Pour in the beef broth, red wine (if using), thyme, and rosemary. Stir to combine and return the roast to the pot.

✅️Cook the Roast: Cover the Dutch oven and transfer it to a preheated 325°F (165°C) oven. Roast for 3-4 hours, until the meat is tender and falls apart easily.

✅️Make Gravy (Optional): Remove the roast and vegetables from the pot. If desired, whisk flour into the remaining liquid and simmer over medium heat until thickened. Serve the roast with the gravy.

Mediterranean Salmon Patties

Light, crispy, and full of flavor with fresh herbs and creamy feta—perfect for a quick and satisfying meal!

👉Ingredients

🔸️🔸️For the Patties:

↪️2 cans (6 oz each) salmon, drained and flaked

↪️1 cup fresh spinach, finely chopped (or ½ cup frozen spinach, thawed and drained)

↪️¼ cup red onion, finely chopped

↪️2 garlic cloves, minced

↪️⅓ cup crumbled feta cheese

↪️½ cup breadcrumbs (panko or regular)

↪️2 large eggs, beaten

↪️2 tbsp fresh parsley, chopped

↪️1 tbsp fresh dill (optional)

↪️1 tbsp lemon juice

↪️1 tsp lemon zest

↪️1 tsp dried oregano

↪️Salt and black pepper, to taste

🔸️🔸️For Frying:

↪️Olive oil

🔸️🔸️Optional Garnishes:

↪️Lemon wedges

↪️Tzatziki sauce

👉Instructions:

✅️1. Prep the Salmon

🔹️Drain the canned salmon and flake it in a large bowl, removing any skin or bones if needed.

✅️2. Cook the Spinach

🔹️Sauté fresh spinach in a dry pan for 1–2 minutes until wilted. Let it cool, then squeeze out any excess moisture.

✅️3. Combine the Mixture

🔹️Add spinach, red onion, garlic, feta, breadcrumbs, eggs, parsley, dill (if using), lemon juice, zest, oregano, salt, and pepper to the bowl with salmon. Mix until well combined.

✅️4. Form the Patties

🔹️Shape the mixture into 6–8 patties, about 3 inches wide.

✅️5. Pan-Fry

🔹️Heat olive oil in a skillet over medium heat. Cook the patties for 3–4 minutes on each side until golden brown and crispy. Drain on paper towels.

✅️6. Serve and Enjoy

🔹️Serve warm with lemon wedges, a dollop of tzatziki, or a fresh green salad!

Slow Cooker Lasagne Magic in Every Layer

👉Ingredients:

↪️1 celery stick, finely chopped

↪️1 carrot, grated

↪️1 onion, finely chopped

↪️500g beef mince

↪️250g pork mince

↪️About 8 slices cooked pancetta

↪️1–2 tablespoons Parmesan cheese

↪️1kg passata (strained tomato sauce)

↪️¾ glass Chianti wine (optional)

↪️A splash of Worcestershire sauce

↪️2 teaspoons sugar

↪️1 teaspoon garlic paste

↪️Salt and pepper to taste

↪️Mozzarella and Parmesan for layering and topping

↪️Lasagne pasta sheets

↪️White sauce (homemade or from a jar)

👉Directions:

✅️1. Heat a little olive oil in a pan. Add the carrot, onion, and celery. Sauté for 5 minutes.

✅️2. Add the garlic paste and wine. Let it cook for another 5 minutes.

✅️3. Add both minces (beef and pork), breaking them up as they cook.

✅️4. Stir in the passata, Worcestershire sauce, sugar, salt, pepper, and Parmesan. Let simmer for about 30 minutes.

✅️5. Stir in the cooked pancetta.

✅️6. In your slow cooker, start layering:

🔹️First a layer of meat sauce, then pasta sheets, then white sauce, then mozzarella.

🔹️Repeat layers until everything is used, finishing with a meat layer.

✅️7. Cover and cook on high for 4 hours.

✅️8. About 30 minutes before finishing, sprinkle more mozzarella and Parmesan on top.

✅️9. After cooking, let the lasagne sit for 10 minutes outside the slow cooker before serving.

👉3 Tips for Perfect Slow Cooker Lasagne:

↪️1. Pre-cook the pancetta: It adds a smoky, rich flavor and avoids sogginess.

↪️2. Use fresh pasta sheets if possible: They cook faster and stay tender.

↪️3. Don’t skip resting time: Letting the lasagne sit 10 minutes makes it easier to slice and serve without falling apart!

Grilled Lobster and Shrimp

👉Ingredients:

↪️2 lobster tails

↪️1 pound large shrimp, peeled and deveined

↪️4 tablespoons olive oil

↪️4 tablespoons unsalted butter, melted

↪️4 cloves garlic, minced

↪️2 tablespoons fresh lemon juice

↪️1 tablespoon fresh parsley, chopped

↪️1 teaspoon paprika

↪️1/2 teaspoon salt

↪️1/2 teaspoon black pepper

↪️Lemon wedges for serving

👉Directions:

✅️Prepare the Lobster Tails and Shrimp:

◾️Preheat your grill to medium-high heat.

◾️Using kitchen shears, cut through the top shell of each lobster tail, stopping at the base of the tail. Gently pull the shell apart and lift the lobster meat, laying it on top of the shell.

◾️Pat the shrimp dry with paper towels and set aside.

✅️Make the Garlic Butter Marinade:

◾️In a small bowl, combine the melted butter, olive oil, minced garlic, lemon juice, chopped parsley, paprika, salt, and black pepper. Mix well.

✅️Marinate and Grill:

◾️Brush the lobster tails and shrimp generously with the garlic butter marinade.

◾️Place the lobster tails on the grill, meat side up. Grill for 10-12 minutes, basting occasionally with the garlic butter, until the lobster meat is opaque and cooked through.

◾️Add the shrimp to the grill during the last 5 minutes of cooking, grilling until they are pink and opaque, about 2-3 minutes per side.

👉Serve:

◾️Remove the lobster tails and shrimp from the grill and place them on a serving platter.

◾️Drizzle with any remaining garlic butter marinade and garnish with additional chopped parsley.

◾️Serve with lemon wedges on the side for squeezing over the seafood.

◾️Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

◾️Kcal: 450 kcal | Servings: 4 servings😋😋❤️❤️

Crockpot Creamy Potato and Hamburger Soup

 

Crockpot Creamy Potato & Hamburger Soup is a deliciously rich and comforting dish that’s perfect for a cozy meal.

👉Ingredients:

↪️1 pound ground beef

↪️1 large onion, chopped

↪️2 cloves garlic, minced

↪️4 large potatoes, peeled and diced

↪️3 large carrots, sliced

↪️2 celery stalks, sliced

↪️4 cups chicken or beef broth

↪️1 teaspoon dried thyme

↪️1 teaspoon dried parsley

↪️1 teaspoon paprika

↪️Salt and pepper to taste

↪️1 cup heavy cream

↪️2 cups shredded cheddar cheese

↪️1 cup milk

↪️2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

↪️Fresh parsley, chopped (for garnish)

↪️Extra shredded cheddar cheese (for garnish)

👉Instructions

✅️1. Brown the Ground Beef:

◾️In a large skillet, brown the ground beef over medium-high heat until it’s no longer pink. Drain any excess fat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.

✅️2. Prepare the Crockpot:

◾️Transfer the browned beef mixture to a crockpot. Add the diced potatoes, sliced carrots, and sliced celery.

✅️3. Add Broth and Seasonings:

◾️Pour in the chicken or beef broth. Add the dried thyme, dried parsley, paprika, salt, and pepper. Stir to combine.

✅️4. Cook on Low:

◾️Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and vegetables are tender.

✅️5. Add Cream and Cheese:

◾️Stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20 minutes, until the cheese is melted and the soup is creamy.

✅️6. Serve:

◾️Ladle the hot soup into bowls and garnish with fresh chopped parsley and extra shredded cheddar cheese if desired. Serve with crusty bread for a complete meal.

Creamy Crockpot Angel Chicken

Crockpot Angel Chicken

👉Ingredients:

↪️4 boneless, skinless chicken breasts

↪️8 oz cream cheese, softened

↪️1 (10.5 oz) can cream of mushroom soup

↪️½ cup chicken broth

↪️¼ cup dry white wine (or extra chicken broth)

↪️1 (0.7 oz) packet Italian dressing mix

↪️½ teaspoon garlic powder

↪️¼ teaspoon black pepper

↪️1 lb angel hair pasta, cooked

↪️Fresh parsley for garnish (optional)

👉Instructions:

✅️1. Make the Sauce:

◾️In a mixing bowl, combine the softened cream cheese, cream of mushroom soup, chicken broth, white wine (or extra broth), Italian dressing mix, garlic powder, and black pepper.

◾️Mix until smooth and well blended.

✅️2. Prepare the Chicken:

◾️Place the chicken breasts in the bottom of your crockpot.

◾️Pour the sauce evenly over the chicken.

✅️3. Cook:

◾️Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender and fully cooked.

✅️4. Serve:

◾️Remove the chicken and either shred it or leave it whole.

◾️Spoon the sauce over cooked angel hair pasta.

◾️Place the chicken on top and garnish with fresh parsley if desired.

✅️5. Optional Tip:

◾️For a thicker sauce, remove the chicken and let the sauce cook uncovered on high for another 15–20 minutes.

The Perfect BLT Sandwich

WOULD YOU TAKE A BITE OF THIS EPIC BLT SANDWICH? 🥓🍅

👉Ingredients:

↪️2 slices of toasted sourdough or white bread

↪️2 fresh romaine lettuce leaves

↪️2–3 slices of juicy ripe tomato

↪️1 tablespoon of creamy mayonnaise

↪️A dash of salt and pepper

↪️4 slices of thick, crispy beef bacon

👉How to build it:

✅️1. Crisp the Bacon:

◾️Fry the beef bacon in a skillet over medium heat for 5–7 minutes until it's perfectly crispy. Set aside on paper towels to drain.

✅️2. Layer it Up:

◾️Spread a generous layer of mayo on one side of each toasted bread slice.

◾️Add your romaine lettuce, stack the tomato slices, and sprinkle with a little salt and pepper.

◾️Pile on the crispy bacon strips.

✅️3. Finish and Serve:

Top it with the second slice of bread, cut the sandwich in half, and dig in!

🔹️Perfect Pairing:

Serve it with hot fries or crunchy chips for the ultimate meal.

Cheesy Garlic Chicken Wraps

 

👉Ingredients 🛒

↪️2 large chicken breasts, diced

↪️1 tbsp olive oil

↪️2 tsp garlic powder

↪️1 tsp onion powder

↪️1 tsp paprika

↪️Salt and pepper, to taste

↪️1 cup shredded cheddar cheese

↪️1/2 cup shredded mozzarella cheese

↪️4 large flour tortillas

↪️1/2 cup creamy garlic sauce (store-bought or homemade)

↪️Fresh parsley, chopped (optional, for garnish)

👉Directions 👨‍🍳

▶️Season the chicken: In a large bowl, mix the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.

▶️Cook the chicken: Heat a non-stick skillet over medium heat. Add the seasoned chicken and cook for 6-8 minutes, until fully cooked and browned on all sides. Remove from heat and set aside.

▶️Assemble the wraps: Lay out the tortillas and spread a spoonful of creamy garlic sauce on each one. Top with the cooked chicken, then sprinkle with shredded cheddar and mozzarella cheeses.

▶️Melt the cheese: Fold the tortillas over the filling and place them back in the skillet, cooking for 2-3 minutes on each side until the cheese is melted and the tortillas are golden brown.

Serve: Slice the wraps in half, garnish with fresh parsley if desired, and enjoy immediately!

◾️Prep Time ⏲️ 10 minutes

◾️Cook Time ⏲️ 15 minutes

◾️Total Time ⏲️ 25 minutes

◾️Servings 🍽️ 4 wraps

◾️Calories 🔥 450 kcal per wrap

Garlic Butter Beef Cheeseburger Rollups

 

👉Ingredients:

↪️1 lb ground beef

↪️1 small onion, finely chopped

↪️2 cloves garlic, minced

↪️1 tsp salt

↪️½ tsp black pepper

↪️1 tbsp ketchup

↪️1 tbsp yellow mustard

↪️1½ cups shredded cheddar cheese

↪️1 (8 oz) tube refrigerated crescent dough or pizza dough

↪️3 tbsp butter, melted

↪️1 tsp garlic powder

↪️1 tbsp chopped parsley (optional)

↪️Sesame seeds for garnish (optional)

👉Directions:

✅️1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

✅️2. In a skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion softens. Drain any excess grease.

✅️3. Stir in minced garlic, salt, pepper, ketchup, and mustard. Cook for 2 more minutes, then remove from heat.

✅️4. Roll out the dough and cut it into rectangles (or use pre-cut crescent triangles).

✅️5. Spoon the beef mixture onto each piece of dough and sprinkle with shredded cheddar cheese.

✅️6. Roll each piece tightly, pinching the seams to seal. Place seam-side down on the prepared baking sheet.

✅️7. Mix the melted butter with garlic powder and brush over each rollup. If using, sprinkle with sesame seeds.

✅️8. Bake for 13–15 minutes, or until golden brown.

✅️9. Garnish with chopped parsley and serve hot with dipping sauces like ketchup, mustard, or ranch.

◾️Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

◾️Calories: 390 kcal | Servings: 8 rollups

Quick and Easy BLT Sandwich

BLT Sandwich (Bacon, Lettuce, Tomato)

👉Ingredients:

↪️4 slices of whole grain or white bread

↪️4 slices of crispy bacon

↪️1 ripe tomato, sliced

↪️4 fresh lettuce leaves (iceberg or romaine preferred)

↪️2 tablespoons mayonnaise (adjust to taste)

↪️Salt and pepper, to taste

👉Instructions:

✅️1. Begin by frying the bacon in a skillet over medium heat. Cook until crispy, about 4-5 minutes on each side. Place the cooked bacon on a plate lined with paper towels to absorb excess fat.

✅️2. Toast the bread to your liking, either in a toaster or by lightly buttering and grilling in a skillet for added flavor.

✅️3. Spread mayonnaise on one side of each piece of toasted bread.

✅️4. On the bottom slice, add the lettuce leaves, then top with tomato slices. Season with salt and pepper to enhance the flavor.

✅️5. Layer the crispy bacon over the tomato.

✅️6. Place the second slice of bread on top, mayonnaise side down.

✅️7. Cut the sandwich in half and serve while fresh.

◾️Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Calories: 500 kcal | Servings: 2

Slow Cooked Pot Roast with Carrots and Potatoes

👉Ingredients:

↪️3-4 lb chuck roast

↪️1 tbsp olive oil

↪️4 large carrots, peeled and cut into large chunks

↪️6-8 small or medium potatoes, halved or quartered

↪️1 onion, quartered

↪️3 cloves garlic, minced

↪️1 cup beef broth

↪️1/2 cup red wine (optional)

↪️2 tbsp Worcestershire sauce

↪️2 sprigs fresh rosemary (or 1 tsp dried rosemary)

↪️2 sprigs fresh thyme (or 1 tsp dried thyme)

↪️Salt and pepper to taste

👉Instructions:

✅️1. Sear the Roast: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear it on all sides until browned, about 3-4 minutes per side. Remove and set aside.

✅️2. Cook the Vegetables: In the same skillet, sauté the onion, carrots, and potatoes for 3-4 minutes to add color. Add garlic and cook for another minute.

✅️3. Deglaze the Pan: Pour beef broth and red wine (if using) into the skillet, scraping up any browned bits. Stir in Worcestershire sauce.

✅️4. Slow Cook: If using a slow cooker, transfer the roast and veggies, pouring liquid and herbs on top. Cover and cook on low for 7-8 hours or high for 4-5 hours until the meat is tender. Alternatively, cook in a Dutch oven at 325°F (160°C) for 3-4 hours.

✅️5. Serve: Once cooked, remove rosemary and thyme. Shred the meat with a fork and serve with the carrots and potatoes, drizzling the flavorful juices on top.

🔹️Enjoy this comforting meal!

Simple and Savory Crockpot Barbecue Ribs Recipe

Crockpot Barbecue Ribs

👉Ingredients:

↪️2 cups of your favorite barbecue sauce

↪️2 tablespoons brown sugar

↪️3 cloves of garlic, freshly minced

↪️2 teaspoons Worcestershire sauce

↪️1 teaspoon cayenne pepper (optional)

↪️4 to 5 pounds baby back ribs

👉Instructions:

✅️Step 1:

◾️In a large ziplock bag, pour in the barbecue sauce.

◾️Add the brown sugar, minced garlic, Worcestershire sauce, and cayenne pepper (if using).

✅️Step 2:

◾️Seal the bag and use your hands to knead it gently, mixing all the ingredients together thoroughly.

◾️Open the bag and place the ribs inside.

✅️Step 3:

◾️Seal the bag again and shake it well to coat the ribs completely with the sauce.

✅️Step 4:

◾️Spray the inside of the crockpot with non-stick spray.

◾️Open the bag and place the ribs into the crockpot.

◾️Pour about ¾ of the sauce from the bag over the ribs, making sure they are well covered.

✅️Step 5:

🔹️Cook:

◾️On high for 4–5 hours for fall-off-the-bone ribs,

◾️Or on low for 9 hours for the same tender result.

◾️For meat that is very tender but still clings to the bone slightly, cook on low for about 7 hours.

✅️Step 6:

Serve with some extra sauce on the side so everyone can add more if they like.

🔹️Enjoy!❤️

Cheesy Baked Cabbage Burgers

◾️Roasted cabbage slices create a slightly sweet, crispy base that pairs perfectly with juicy, seasoned beef patties. Topped with tomato sauce and melted cheese, this dish is both hearty and nutritious. Whether you're following a keto lifestyle or simply want a lighter meal, these cabbage burgers are an easy and flavorful option.

👉Ingredients:

↪️1 head green cabbage, cut into 1-inch thick slices

↪️1 lb lean ground beef

↪️½ cup tomato sauce (or ketchup)

↪️½ cup shredded cheese (mozzarella or Monterey Jack), divided

↪️½ teaspoon salt and black pepper

↪️½ teaspoon red chili pepper flakes

↪️1 teaspoon grated garlic

↪️½ cup chopped green onion

↪️½ cup chopped parsley

👉Instructions:

✅️1. Preheat the oven to 400°F (200°C).

✅️2. Arrange the cabbage slices on a baking sheet. Brush with oil and season with salt and pepper.

✅️3. Roast the cabbage for about 10 minutes until slightly tender.

✅️4. In a bowl, mix the ground beef with the grated garlic, chopped green onion, parsley, red pepper flakes, half the shredded cheese, salt, and black pepper. Shape the mixture into four patties.

✅️5. Spoon a little tomato sauce onto each cabbage slice, sprinkle with a bit of cheese, place a beef patty on top, and finish with more cheese.

✅️6. Bake for 10–12 minutes, until the patties are cooked through and the cheese is melted.

✅️7. Serve hot and enjoy!

◾️Prep Time: 12 minutes

◾️Calories: 310 kcal per serving

The Ultimate Sticky Ribs Recipe

Honey Garlic Sticky Ribs

Save this recipe – you’ll want it again and again!

👉Ingredients:

↪️4 pounds pork spareribs (meaty and delicious!)

↪️½ cup honey (for that sweet flavor)

↪️¼ cup soy sauce (for a salty kick)

↪️¼ cup distilled white vinegar (for a bit of tang)

↪️2 tablespoons brown sugar (for extra sweetness)

↪️2 cloves garlic, minced (because you can never have too much garlic!)

↪️1 teaspoon baking soda (to help tenderize the ribs)

↪️1 teaspoon garlic salt (because garlic is life!)

👉Instructions:

✅️1. Preheat your oven to 375°F (190°C).

✅️2. Cut the ribs into individual pieces.

✅️3. In a large bowl, combine the honey, soy sauce, vinegar, brown sugar, and minced garlic. Stir until the honey and sugar are completely dissolved.

✅️4. Add the baking soda to the mixture — it will start to foam a little.

✅️5. Add the ribs to the bowl and toss them well so they're fully coated in the sauce.

✅️6. Line a baking sheet with foil for easy cleanup. Arrange the ribs meat-side up on the sheet. Pour any extra sauce over the top.

✅️7. Sprinkle garlic salt over the ribs for even more flavor.

✅️8. Bake in the preheated oven for 1 hour, turning the ribs every 20 minutes to cook them evenly.

◾️Enjoy the sticky, garlicky goodness!

Traditional Suet Pudding with Beef and Onion

👉Ingredients:

❤️For the Filling:

↪️500g stewing beef, cut into cubes

↪️1 large onion, finely chopped

↪️2 tablespoons plain flour (for dusting)

↪️25g butter

↪️400ml beef stock

↪️1 teaspoon fresh thyme, chopped

↪️Salt and pepper, to taste

❤️For the Pastry:

↪️250g self-raising flour

↪️125g suet (traditional or vegetarian)

↪️About 150ml cold water

↪️Cornflour (for dusting)

↪️Extra butter (for greasing)

👉Method:

✅️1. Prepare the Filling:

◾️Toss the beef cubes in flour, shaking off any excess.

◾️Melt the butter in a pan and brown the beef on all sides. Remove and set aside.

◾️In the same pan, cook the onions until soft.

◾️Return the beef to the pan, add the stock and thyme, and season with salt and pepper.

◾️Simmer gently for about 1 hour, until the meat is tender. Allow to cool slightly.

✅️2. Make the Pastry:

◾️In a bowl, mix the self-raising flour, suet, and a pinch of salt.

◾️Gradually add cold water to form a firm dough.

◾️Set aside about a quarter of the dough for the lid.

◾️Roll out the remaining dough and use it to line a greased 1-litre pudding basin.

✅️3. Assemble the Pudding:

◾️Spoon the cooled filling into the pastry-lined basin.

◾️Roll out the reserved dough and place it on top to form a lid.

◾️Dampen the edges with water and seal the lid to the pastry. Trim off any excess.

✅️4. Steam the Pudding:

◾️Cover the basin tightly with a layer of parchment paper and foil, tying securely with string.

◾️Place the basin in a large pan with simmering water coming halfway up the sides.

◾️Steam gently for 2.5 to 3 hours, topping up the water as necessary.

✅️5. Serve:

◾️Let the pudding rest for 5 minutes before carefully turning it out onto a plate.

◾️Serve hot with mashed potatoes and green vegetables.

👉Time and Servings:

◾️⏱ Prep Time: 30 minutes

◾️🕒 Cook Time: 3.5 hours

◾️🍴 Serves: 4

✅️Notes:

◾️Browning the beef well gives a richer flavor.

◾️Keep the water at a steady simmer during steaming.

◾️Leftovers can be reheated and are just as delicious the next day.

◾️A hearty, classic British dish that's truly worth the wait!

Simple and Delicious Chicken Cabbage Stir Fry

Chinese Chicken and Cabbage Stir-Fry

👉Ingredients:

↪️1 tbsp butter

↪️1 medium onion, thinly sliced

↪️2 garlic cloves, minced

↪️½ head green cabbage, shredded

↪️2 chicken breasts, thinly sliced

↪️½ jalapeño pepper, finely diced

↪️1 orange bell pepper, diced

↪️½ cup chicken stock

↪️2 tbsp oyster sauce

↪️1 tbsp soy sauce

↪️Salt and pepper, to taste

👉Instructions:

✅️Step 1: Prepare the Ingredients

◾️Thinly slice the chicken breasts.

◾️Slice the onion and dice the orange bell pepper.

◾️Mince the garlic and finely chop the jalapeño.

◾️Shred the cabbage.

✅️Step 2: Cook the Chicken

◾️Heat the butter in a large skillet or wok over medium-high heat.

◾️Add the chicken, season with salt and pepper, and stir-fry for about 5–7 minutes until fully cooked and golden.

◾️Remove the chicken from the pan and set aside.

✅️Step 3: Sauté the Vegetables

◾️In the same skillet, add the sliced onion and cook for about 3 minutes until softened.

◾️Stir in the garlic and jalapeño and cook for 1 more minute.

◾️Add the shredded cabbage and diced orange pepper, then pour in the chicken stock. Stir to combine.

✅️Step 4: Add the Sauces

◾️Stir in the oyster sauce and soy sauce until the vegetables are well coated.

◾️Cook for another 5–7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.

✅️Step 5: Bring It All Together

◾️Return the cooked chicken to the skillet and toss everything together.

◾️Let it cook for another 2–3 minutes to heat through and blend the flavors.

◾️Taste and adjust seasoning with more salt and pepper if needed.

✅️Step 6: Serve

◾️Serve hot on its own, or over steamed rice or noodles.

🔹️Prep Time: 10 minutes

🔹️Cook Time: 20 minutes

🔹️Total Time: 30 minutes

🔹️Servings: 4

Rich and Creamy Slow Cooker Beef Goulash

Slow Cooker Beef Goulash

👉Ingredients:

↪️2 tbsp plain flour

↪️1 kg stewing beef, cut into 3cm cubes

↪️3 tbsp vegetable oil

↪️700 g onions, chopped

↪️225 g bacon lardons or pancetta

↪️2 garlic cloves, crushed

↪️4 tbsp paprika

↪️2 tsp dried mixed herbs

↪️400 g can peeled plum tomatoes

↪️1 orange bell pepper, sliced

↪️1 red bell pepper, sliced

↪️150 ml hot beef stock

↪️150 ml soured cream

↪️Freshly chopped parsley, for garnish

🥰Instructions:

✅️1. Place the flour in a plastic bag, season with salt and pepper, and add the beef cubes. Shake well to coat the beef, then shake off any excess flour.

✅️2. Heat 2 tablespoons of oil in a large frying pan. Brown the beef in small batches until golden on all sides. Transfer the beef to the slow cooker (leave it turned off for now).

✅️3. In the same pan, heat the remaining tablespoon of oil. Add the onions and cook over medium heat for about 5 minutes until they soften and start to turn golden.

✅️4. Add the bacon lardons and fry over high heat until crispy. Stir in the garlic and paprika and cook for another minute.

✅️5. Add the dried herbs, canned tomatoes, and both the red and orange bell peppers. Pour in the hot beef stock and bring to a boil.

✅️6. Pour the mixture over the beef in the slow cooker. Cover and cook on LOW for 8 hours, or until the beef is tender.

✅️7. Before serving, stir in the soured cream and sprinkle with freshly chopped parsley.