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08/01/2024

07/10/2024

WOULD YOU EAT THIS LEMON MERINGUE PIE SLICE 🥧🍋

Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Lemon Filling:
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
4 large egg yolks, lightly beaten
1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
1 tablespoon lemon zest
2 tablespoons unsalted butter
For the Meringue:
4 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Instructions:
Prepare the Crust:

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
Bake for 10 minutes, then set aside to cool.
Prepare the Lemon Filling:

In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
Gradually add the water, whisking until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
Gradually whisk about 1/2 cup of the hot mixture into the beaten egg yolks to temper them. Return the egg yolk mixture to the saucepan.
Bring to a gentle boil and cook for an additional 2 minutes, stirring constantly.
Remove from heat and stir in the lemon juice, lemon zest, and unsalted butter until smooth.
Pour the filling into the prepared crust.
Prepare the Meringue:

In a large bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form and the meringue is glossy.
Beat in the vanilla extract.
Top with Meringue:

Spoon the meringue over the lemon filling, spreading it to the edges of the crust to seal.
Use the back of a spoon to create peaks and swirls in the meringue.
Bake the Pie:

Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
Remove from the oven and let cool to room temperature.
Chill:

Refrigerate the pie for at least 2 hours before slicing.
Serve:

Slice and serve this delightful lemon meringue pie chilled, perfect for a refreshing and tangy dessert.
Enjoy:

Indulge in this delicious lemon meringue pie slice, a perfect combination of sweet, tart, and creamy flavors.

07/10/2024

WOULD YOU EAT THIS WHITE CHOCOLATE BLUEBERRY BLISS CHEESECAKE 🍰🫐

Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
8 ounces white chocolate, melted and slightly cooled
1 cup fresh blueberries (plus extra for garnish)
For the Blueberry Sauce:
2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions:
Preheat Oven:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
Mix in the melted white chocolate until fully incorporated.
Gently fold in the fresh blueberries.
Bake the Cheesecake:

Pour the cheesecake filling over the prepared crust.
Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan (water bath).
Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours, or overnight.
Prepare the Blueberry Sauce:

In a medium saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat until the blueberries release their juices and the mixture comes to a simmer.
Stir in the cornstarch mixture and cook for an additional 1-2 minutes, until the sauce thickens.
Remove from heat and let cool completely.
Serve:

Remove the cheesecake from the springform pan and transfer to a serving plate.
Pour the blueberry sauce over the top of the cheesecake and garnish with extra fresh blueberries.
Enjoy:

Slice and serve this decadent white chocolate blueberry bliss cheesecake chilled, perfect for a special occasion or a delightful treat.

07/10/2024

WOULD YOU EAT THIS TRADITIONAL FULL ENGLISH BREAKFAST 🍳🥓🍅

Ingredients:
4 pork sausages
4 slices of bacon
4 eggs
1 can of baked beans
4 slices of black pudding
2 tomatoes, halved
4 mushrooms, sliced
4 slices of bread (for toast)
Butter (for toast)
2 tablespoons vegetable oil or butter (for frying)
Salt and black pepper, to taste
Ketchup or brown sauce, for serving (optional)
Instructions:
Cook the Sausages:

In a large frying pan, heat 1 tablespoon of vegetable oil or butter over medium heat.
Add the sausages and cook, turning occasionally, until browned and cooked through, about 10-12 minutes.
Remove the sausages from the pan and keep warm.
Cook the Bacon:

In the same pan, add the slices of bacon. Cook until crispy, about 3-4 minutes per side.
Remove the bacon from the pan and keep warm.
Cook the Black Pudding:

Add the slices of black pudding to the pan. Cook for 2-3 minutes per side until browned and cooked through.
Remove the black pudding from the pan and keep warm.
Cook the Tomatoes and Mushrooms:

Add the halved tomatoes and sliced mushrooms to the pan. Cook for 3-4 minutes, until the tomatoes are softened and the mushrooms are golden brown.
Season with salt and black pepper to taste.
Remove from the pan and keep warm.
Cook the Eggs:

In a separate frying pan, heat 1 tablespoon of vegetable oil or butter over medium heat.
Crack the eggs into the pan and cook to your liking (sunny-side up, over-easy, etc.). Season with salt and black pepper.
Heat the Baked Beans:

In a small saucepan, heat the baked beans over low heat until warmed through.
Make the Toast:

Toast the slices of bread until golden brown. Spread with butter.
Serve:

On each plate, arrange the sausages, bacon, black pudding, tomatoes, mushrooms, eggs, baked beans, and toast.
Serve hot with ketchup or brown sauce on the side if desired.

07/10/2024

TRADITIONAL ENGLISH BREAKFAST 🍳🥓🍅

Ingredients:
4 pork sausages
4 slices of bacon
4 eggs
1 can of baked beans
4 slices of black pudding
2 tomatoes, halved
4 mushrooms, sliced
4 slices of bread (for toast)
Butter (for toast)
2 tablespoons vegetable oil or butter (for frying)
Salt and black pepper, to taste
Ketchup or brown sauce, for serving (optional)
Instructions:
Cook the Sausages:

In a large frying pan, heat 1 tablespoon of vegetable oil or butter over medium heat.
Add the sausages and cook, turning occasionally, until browned and cooked through, about 10-12 minutes.
Remove the sausages from the pan and keep warm.
Cook the Bacon:

In the same pan, add the slices of bacon. Cook until crispy, about 3-4 minutes per side.
Remove the bacon from the pan and keep warm.
Cook the Black Pudding:

Add the slices of black pudding to the pan. Cook for 2-3 minutes per side until browned and cooked through.
Remove the black pudding from the pan and keep warm.
Cook the Tomatoes and Mushrooms:

Add the halved tomatoes and sliced mushrooms to the pan. Cook for 3-4 minutes, until the tomatoes are softened and the mushrooms are golden brown.
Season with salt and black pepper to taste.
Remove from the pan and keep warm.
Cook the Eggs:

In a separate frying pan, heat 1 tablespoon of vegetable oil or butter over medium heat.
Crack the eggs into the pan and cook to your liking (sunny-side up, over-easy, etc.). Season with salt and black pepper.
Heat the Baked Beans:

In a small saucepan, heat the baked beans over low heat until warmed through.
Make the Toast:

Toast the slices of bread until golden brown. Spread with butter.
Serve:

On each plate, arrange the sausages, bacon, black pudding, tomatoes, mushrooms, eggs, baked beans, and toast.
Serve hot with ketchup or brown sauce on the side if desired.

07/10/2024

WOULD YOU EAT THIS BLACK FOREST CHEESECAKE CONCERTO: A SYMPHONY OF FLAVORS 🍒🍫

Ingredients:
For the Crust:
2 cups chocolate cookie crumbs (like Oreos)
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
24 ounces cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, melted and slightly cooled
For the Cherry Topping:
2 cups fresh or frozen cherries, pitted
1/4 cup granulated sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
1 tablespoon lemon juice
For the Whipped Cream:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Garnish:
Chocolate shavings or curls
Fresh cherries (optional)
Instructions:
Preheat Oven:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
Prepare the Crust:

In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the sour cream, eggs, and vanilla extract. Beat until well combined.
Mix in the melted chocolate until fully incorporated.
Bake the Cheesecake:

Pour the cheesecake filling over the prepared crust.
Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan (water bath).
Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours, or overnight.
Prepare the Cherry Topping:

In a medium saucepan, combine the cherries, granulated sugar, and lemon juice. Cook over medium heat until the cherries release their juices and the mixture comes to a simmer.
Stir in the cornstarch mixture and cook for an additional 1-2 minutes, until the sauce thickens.
Remove from heat and let cool completely.
Prepare the Whipped Cream:

In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cheesecake:

Remove the cheesecake from the springform pan and transfer to a serving plate.
Spread the cherry topping evenly over the top of the cheesecake.
Pipe or spread the whipped cream around the edges of the cheesecake.
Garnish and Serve:

Garnish with chocolate shavings or curls, and fresh cherries if desired.
Slice and serve this decadent Black Forest cheesecake chilled, perfect for a special occasion or a delightful treat.
Enjoy:

Indulge in this rich and creamy Black Forest Cheesecake Concerto, a true symphony of flavors.

07/09/2024

WOULD YOU EAT THIS GROUND BEEF AND GRAVY OVER MASHED POTATOES 🍽️

Ingredients:
Ground beef
Onion, finely chopped
Garlic, minced
Beef broth
Flour
Worcestershire sauce
Salt and pepper
Mashed potatoes
Instructions:
Cook Ground Beef:

In a large skillet, brown ground beef over medium-high heat.
Add chopped onion and garlic, cook until onion is translucent and beef is browned.
Make Gravy:

Sprinkle flour over the beef mixture, stir well to combine and cook for 1-2 minutes.
Gradually add beef broth, stirring constantly to avoid lumps.
Add Worcestershire sauce, salt, and pepper to taste.
Simmer until the gravy thickens, stirring occasionally.
Serve:

Spoon the ground beef and gravy over a generous serving of mashed potatoes.
Garnish with fresh parsley if desired.
Serve hot and enjoy!

07/09/2024

WOULD YOU EAT THIS VEGAN FULL ENGLISH BREAKFAST 🍅🍄

Ingredients:
4 vegan sausages
4 slices vegan bacon
4 slices of firm tofu, about 1/2 inch thick
1 tablespoon olive oil
1 teaspoon turmeric
1 teaspoon nutritional yeast
2 cups button mushrooms, sliced
2 tomatoes, halved
1 can baked beans
4 slices whole grain bread, for toasting
4 hash browns or potato cakes (optional)
1 avocado, sliced
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Tofu "Eggs":

In a small bowl, mix the turmeric and nutritional yeast with a pinch of salt and pepper.
Heat a non-stick skillet over medium heat with a little olive oil.
Add the tofu slices and sprinkle with the turmeric and nutritional yeast mixture. Cook for about 3-4 minutes per side, until golden brown and heated through. Remove and keep warm.
Cook the Vegan Sausages and Bacon:

In the same skillet, cook the vegan sausages according to package instructions until browned and heated through. Remove and keep warm.
Add the vegan bacon slices and cook until crispy, about 2-3 minutes per side. Remove and keep warm.
Cook the Mushrooms and Tomatoes:

In the same skillet, add a little more olive oil if needed.
Add the sliced mushrooms and cook until tender and golden brown, about 5-7 minutes. Season with salt and pepper to taste.
Push the mushrooms to one side of the skillet and add the halved tomatoes, cut side down. Cook until slightly softened and charred, about 3-4 minutes.
Prepare the Baked Beans:

In a small saucepan, heat the baked beans over low heat until warmed through.
Toast the Bread:

While the vegetables are cooking, toast the slices of whole grain bread until golden brown.
Cook the Hash Browns (if using):

If using hash browns or potato cakes, cook according to the package instructions or your preferred method until crispy and golden brown.
Assemble the Breakfast:

On large plates, arrange the vegan sausages, vegan bacon, tofu "eggs," mushrooms, tomatoes, baked beans, toast, and hash browns or potato cakes (if using).
Add slices of avocado to the plate.
Garnish and Serve:

Garnish with chopped fresh parsley.
Enjoy:

Serve this hearty vegan full English breakfast hot, perfect for a filling and satisfying meal.

07/09/2024

WOULD YOU EAT THIS PINEAPPLE CINNAMON COOKIES 🍍🍪

Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup crushed pineapple, drained well
Instructions:
Preheat Oven:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter and Sugar:

In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Add Egg and Vanilla:

Beat in the egg and vanilla extract until well combined.
Combine Dry Ingredients:

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
Mix Dough:

Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
Fold in the drained crushed pineapple until evenly distributed throughout the dough.
Shape Cookies:

Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a spoon or fork.
Bake:

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Cool and Serve:

Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Enjoy:

Serve these delightful Pineapple Cinnamon Cookies with a glass of milk or your favorite hot beverage!

07/09/2024

RED VELVET OREO CAKE ROLL WITH HIDDEN CHOCOLATE SAUCE EXPLOSION 🍰🍫

Ingredients:
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup buttermilk
1 ounce red food coloring
1 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar, for dusting
For the Filling:
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
8 Oreo cookies, crushed
For the Hidden Chocolate Sauce:
1/2 cup chocolate chips
1/4 cup heavy cream
Instructions:
Preheat and Prepare:

Preheat your oven to 350°F (175°C).
Line a 10x15-inch jelly roll pan with parchment paper, leaving an overhang on the ends. Grease the parchment paper lightly.
Make the Cake:

In a large bowl, beat eggs and granulated sugar until thick and pale, about 5 minutes.
Mix in vanilla extract, buttermilk, and red food coloring until well combined.
Combine Dry Ingredients:

In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake the Cake:

Spread the batter evenly into the prepared jelly roll pan.
Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Prepare for Rolling:

While the cake is baking, lay out a clean kitchen towel and dust generously with powdered sugar.
Roll the Cake:

Immediately after removing from the oven, invert the cake onto the prepared towel.
Carefully peel off the parchment paper.
Starting at one short end, gently roll the cake and towel together. Let cool completely on a wire rack.
Make the Filling:

In a mixing bowl, beat cream cheese and butter until smooth.
Mix in powdered sugar and vanilla extract until creamy.
Stir in crushed Oreo cookies.
Prepare the Hidden Chocolate Sauce:

In a microwave-safe bowl, heat chocolate chips and heavy cream in 30-second intervals, stirring each time, until smooth and melted.
Assemble the Cake Roll:

Unroll the cooled cake carefully.
Spread the cream cheese filling evenly over the cake.
Drizzle the hidden chocolate sauce over the filling.
Roll It Up Again:

Carefully roll up the cake without the towel this time, starting from the short end.
Wrap tightly in plastic wrap and refrigerate for at least 1 hour to set.
Serve:

Before serving, dust with powdered sugar if desired.
Slice into rounds and enjoy the Red Velvet Oreo Cake Roll with its hidden chocolate sauce explosion!

07/09/2024

WOULD YOU EAT THIS BROWNIE-MOUSSE CAKE: A SYMPHONY OF CHOCOLATE 🍫🎶

Ingredients:
1 box (18.3 ounces) brownie mix (plus ingredients listed on the box)
12 ounces semisweet chocolate chips
2 cups heavy cream, divided
1 teaspoon vanilla extract
1/4 cup powdered sugar
Chocolate shavings or cocoa powder, for garnish
Instructions:
Prepare Brownie Layer:

Preheat your oven according to the brownie mix instructions.
Grease and flour a 9-inch springform pan.
Prepare the brownie mix according to package instructions.
Pour the batter into the prepared pan and bake according to package instructions. Let it cool completely.
Make Chocolate Mousse:

In a microwave-safe bowl, combine semisweet chocolate chips and 1 cup of heavy cream.
Microwave in 30-second intervals, stirring each time, until chocolate is melted and smooth. Let it cool to room temperature.
Whip Cream:

In a separate bowl, beat the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assemble Cake:

Once the brownie layer is completely cooled, carefully remove it from the springform pan and place it on a serving plate.
Spread half of the chocolate mousse over the brownie layer.
Place the remaining chocolate mousse in the refrigerator to chill and thicken for 15-20 minutes.
Gently fold the whipped cream into the chilled chocolate mousse until well combined.
Spread the chocolate mousse mixture evenly over the first layer of chocolate mousse.
Chill:

Refrigerate the cake for at least 2 hours or until the mousse is set.
Garnish and Serve:

Before serving, garnish with chocolate shavings or dust with cocoa powder.
Slice and enjoy this indulgent Brownie-Mousse Cake: A Symphony of Chocolate!

07/09/2024

LUXURIOUS BEEF TENDERLOIN WITH PEPPERCORN SAUCE 🥩🌟

Ingredients:
4 beef tenderloin steaks (6-8 ounces each)
Salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup shallots, finely chopped
2 cloves garlic, minced
1/2 cup brandy or cognac (optional)
1 cup beef broth
1 cup heavy cream
2 tablespoons whole black peppercorns, crushed
1 tablespoon Dijon mustard
2 tablespoons unsalted butter
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Steaks:

Season the beef tenderloin steaks generously with salt and freshly ground black pepper on both sides.
Sear the Steaks:

Heat olive oil in a large skillet over medium-high heat.
Add the steaks and sear for 3-4 minutes per side for medium-rare, or until desired doneness. Remove the steaks from the skillet and let rest under foil.
Make the Peppercorn Sauce:

In the same skillet, add the chopped shallots and minced garlic. Sauté until softened and fragrant, about 2 minutes.
If using, carefully add the brandy or cognac and cook for 1-2 minutes, allowing the alcohol to evaporate.
Add the beef broth and bring to a simmer. Cook until the liquid is reduced by half.
Stir in the heavy cream, crushed peppercorns, and Dijon mustard. Simmer until the sauce thickens, about 5-7 minutes.
Whisk in the unsalted butter until the sauce is smooth and glossy.
Serve:

Place the seared beef tenderloin steaks on serving plates.
Spoon the luxurious peppercorn sauce over the steaks.
Garnish with chopped fresh parsley.
Enjoy:

Serve this elegant dish with your favorite sides, such as roasted potatoes or steamed vegetables.

07/09/2024

WOULD YOU EAT THIS GOLDEN BATTERED FISH FINGERS AND FRESH CHIPS 🐟🍟

Ingredients:
For the Fish Fingers:
1 pound white fish fillets (such as cod or haddock), cut into finger-sized strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 cup cold sparkling water
Vegetable oil, for frying
Lemon wedges, for serving
For the Fresh Chips:
4 large potatoes, peeled and cut into thick chips
Vegetable oil, for frying
Salt, to taste
Instructions:
Prepare the Chips:

Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.
Heat vegetable oil in a deep fryer or large heavy pot to 325°F (160°C).
Fry the chips in batches for about 3-4 minutes until they are soft but not browned. Remove from oil and drain on paper towels.
Increase the oil temperature to 375°F (190°C). Fry the chips again for 2-3 minutes until golden and crispy. Remove from oil and drain on paper towels. Season with salt.
Prepare the Fish Batter:

In a large bowl, whisk together the flour, baking powder, salt, paprika, and garlic powder.
Gradually add the cold sparkling water, whisking until smooth. The batter should be thick enough to coat the fish but still slightly runny.
Fry the Fish Fingers:

Heat vegetable oil in a deep fryer or large heavy pot to 375°F (190°C).
Dip each fish strip into the batter, allowing any excess to drip off.
Carefully place the battered fish strips into the hot oil, frying in batches to avoid overcrowding.
Fry for 3-4 minutes or until the fish is golden brown and crispy. Remove from oil and drain on paper towels.
Serve:

Serve the golden battered fish fingers hot with fresh chips on the side.
Garnish with lemon wedges.
Enjoy:

Indulge in this classic and delicious meal of golden battered fish fingers and fresh chips, perfect for any occasion.

07/09/2024

WOULD YOU EAT THIS COMFORTING GROUND BEEF GRAVY ON MASHED POTATOES 🍽️

Ingredients:
For the Mashed Potatoes:
2 pounds potatoes, peeled and cubed
1/4 cup unsalted butter
1/2 cup milk
Salt and freshly ground black pepper to taste
For the Ground Beef Gravy:
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (optional)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Mashed Potatoes:

Place the peeled and cubed potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil.
Cook until the potatoes are tender, about 15-20 minutes. Drain and return to the pot.
Add butter and milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm.
Make the Ground Beef Gravy:

In a large skillet, cook the ground beef over medium-high heat until browned and cooked through, breaking it up with a spoon as it cooks. Drain any excess fat.
Add the finely chopped onion and minced garlic to the skillet. Cook until the onion is softened, about 5 minutes.
Sprinkle the flour over the beef mixture and stir to coat. Cook for 2-3 minutes to get rid of the raw flour taste.
Gradually add the beef broth, stirring constantly to avoid lumps. Bring to a simmer and cook until the gravy thickens, about 5-7 minutes.
Stir in Worcestershire sauce and dried thyme (if using). Season with salt and pepper to taste.
Serve:

Place a generous portion of mashed potatoes on each plate.
Spoon the ground beef gravy over the mashed potatoes.
Garnish with chopped fresh parsley.
Enjoy:

Serve this comforting ground beef gravy on mashed potatoes hot, and enjoy the hearty and satisfying flavors.

07/09/2024

WOULD YOU EAT THIS SAUTÉED SAUSAGE, PEPPERS & ONIONS 🌭🌶️🧅

Ingredients:
1 pound Italian sausage links (mild, sweet, or hot)
2 tablespoons olive oil
1 large onion, thinly sliced
3 bell peppers (red, yellow, and green), thinly sliced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/4 cup chicken broth or water (optional)
Fresh parsley, chopped (for garnish)
Instructions:
Cook Sausages:

In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the sausage links and cook until browned on all sides, about 8-10 minutes. Remove from skillet and set aside. Once slightly cooled, slice sausages into 1-inch pieces.
Sauté Vegetables:

In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the sliced onion and bell peppers. Sauté until they begin to soften, about 5-7 minutes.
Add minced garlic, dried oregano, and dried basil. Cook for another 1-2 minutes, stirring frequently.
Combine and Simmer:

Return the sliced sausages to the skillet with the vegetables.
If using, add chicken broth or water to the skillet to create a bit of sauce.
Cook for an additional 5-7 minutes, or until the sausages are cooked through and the vegetables are tender. Season with salt and pepper to taste.
Serve:

Transfer the sautéed sausage, peppers, and onions to a serving dish.
Garnish with chopped fresh parsley.
Enjoy:

Serve this delicious dish on its own, with crusty bread, or over pasta or rice.

07/09/2024

WOULD YOU EAT THIS CLASSIC POT ROAST WITH POTATOES 🥩🥔

Ingredients:
3-4 pound beef chuck roast
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons dried rosemary
4 large carrots, peeled and cut into chunks
1 pound baby potatoes, halved
2 stalks celery, chopped
2 bay leaves
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Roast:

Preheat your oven to 300°F (150°C).
Season the beef chuck roast generously with salt and freshly ground black pepper on all sides.
Sear the Roast:

In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat.
Add the seasoned roast to the pot and sear on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside.
Sauté the Vegetables:

In the same pot, add the chopped onion and garlic. Sauté until the onion is softened and fragrant, about 5 minutes.
Stir in the tomato paste and cook for another 1-2 minutes.
Deglaze and Add Liquids:

Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Cook until the wine is reduced by half.
Add the beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Stir to combine.
Combine and Roast:

Return the seared roast to the pot, nestling it into the liquid.
Add the carrots, baby potatoes, and celery around the roast.
Bring the mixture to a simmer, then cover the pot with a lid and transfer to the preheated oven.
Roast the Pot Roast:

Cook in the oven for 3-4 hours, or until the roast is tender and easily shreds with a fork. The vegetables should be tender as well.
Serve:

Remove the pot from the oven and discard the bay leaves.
Transfer the roast and vegetables to a serving platter.
Optionally, skim any excess fat from the surface of the cooking liquid and reduce it on the stovetop for a thicker gravy if desired.
Garnish and Enjoy:

Garnish the pot roast with chopped fresh parsley.
Serve the classic pot roast hot, with the rich gravy drizzled over the top.

07/09/2024

CREAMY MASHED POTATOES AND PAN-SEARED STEAK 🥩🥔

Ingredients:
For the Creamy Mashed Potatoes:
2 pounds potatoes (Yukon Gold or Russet), peeled and cubed
1/2 cup heavy cream
1/4 cup unsalted butter
1/4 cup sour cream
Salt and freshly ground black pepper to taste
Fresh chives, chopped (for garnish, optional)
For the Pan-Seared Steak:
2 ribeye or sirloin steaks (about 1-inch thick)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons unsalted butter
Fresh thyme or rosemary sprigs (optional)
Instructions:
Prepare the Mashed Potatoes:

Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
Cook until the potatoes are tender, about 15-20 minutes. Drain and return to the pot.
Add the heavy cream, butter, and sour cream to the potatoes. Mash until smooth and creamy.
Season with salt and freshly ground black pepper to taste. Cover and keep warm.
Prepare the Steaks:

Pat the steaks dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat.
Add the steaks to the skillet and sear for 3-4 minutes per side for medium-rare, or until your desired doneness.
In the last minute of cooking, add the minced garlic, butter, and fresh thyme or rosemary sprigs to the skillet. Baste the steaks with the melted butter and garlic.
Rest the Steaks:

Remove the steaks from the skillet and let them rest on a plate under foil for 5 minutes.
Serve:

Place a generous portion of creamy mashed potatoes on each plate.
Top with the pan-seared steak.
Drizzle any remaining garlic butter from the skillet over the steaks.
Garnish the mashed potatoes with chopped fresh chives if desired.
Enjoy:

Serve this delicious and comforting meal hot, and enjoy the rich flavors of creamy mashed potatoes and perfectly pan-seared steak.