Home Tags Posts tagged with "homecooking"
Tag:

homecooking

Recipes

SLOW COOKER BEEF STEW – COMFORT FOOD MADE EASY

by Furqan
written by Furqan

Ingredients:

  • Beef: 2-2.5 lbs chuck roast, trimmed and cut into 1-1.5 inch cubes
  • Seasoning: Salt, freshly ground black pepper
  • Fat: 3.5 tablespoons olive oil, divided
  • Vegetables:
    • 2 cups chopped yellow onion (around 1 large onion)
    • 1.5 tablespoons minced garlic (about 4 cloves)
    • 2 celery stalks, chopped (around 1 1/4 cups)
    • 1.5 lbs yellow potatoes, diced into 1.5-inch chunks
    • 14 oz. large carrots (around 4), peeled and cut into 1-inch chunks (avoid using thin carrots)
  • Broth and Flavorings:
    • 3 cups low-sodium beef broth or chicken broth, divided
    • 1/4 cup tomato paste
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon low-sodium soy sauce
    • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
    • 2 teaspoons minced fresh rosemary (or 3/4 teaspoon dried)
    • 2 bay leaves
    • 1 tablespoon cornstarch (optional, for thickening)
    • 1 cup frozen peas
    • 2 tablespoons chopped fresh parsley

Instructions:

  1. Prep the Beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Brown the Beef (Optional but Recommended for Extra Flavor): Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides. Transfer the browned beef to your slow cooker.
  3. Sauté the Aromatics: In the same skillet (with remaining oil), saute the onions, celery, and garlic for a few minutes until softened.
  4. Deglaze and Add Flavorings: Add 1 cup of the beef broth to the pan, scraping up any browned bits stuck to the bottom (deglazing). This adds extra flavor to the stew. Pour the deglazed pan drippings along with the sauteed vegetables into the slow cooker with the browned beef.
  5. Add Remaining Ingredients: Stir in the remaining beef broth, tomato paste, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaves. Add the diced potatoes and carrots to the slow cooker.
  6. Slow Cook: Cover and cook on LOW for 7-8 hours, or until the beef is very tender and the vegetables are cooked through.
  7. Thicken (Optional): In a small bowl, whisk together cornstarch (if using) with a little water to create a slurry. Stir this mixture into the slow cooker and cook on HIGH for an additional 20 minutes, allowing the stew to thicken slightly.
  8. Finishing Touches: Stir in the frozen peas and cook for another 2-3 minutes, or until heated through. Remove the bay leaves before serving.
  9. Serve: Garnish with fresh parsley and enjoy your delicious slow cooker beef stew with crusty bread or a side salad!

Tips:

  • Don’t skip the browning step (searing the beef) for an extra layer of flavor in your stew.
  • Feel free to adjust the amount of fresh herbs or add a pinch of dried herbs to your preference.
  • You can also add other vegetables like mushrooms or green beans to the stew.
  • Leftovers can be stored in the refrigerator for up to 3-4 days.

This recipe is a great way to create a comforting and flavorful meal with minimal effort. Enjoy!

0 comment
0 FacebookTwitterPinterestEmail
Recipes

EASY HOMEMADE – BACON & EGG BRUNCH CROISSANTS

by Furqan
written by Furqan

Ingredients:

  • 2 croissants
  • 3-4 slices bacon
  • 2 large eggs
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Optional: Sliced cheese (cheddar, swiss, etc.), chives

Instructions:

  1. Cook the bacon: Fry the bacon in a skillet over medium heat until crispy. Drain on paper towels. You can also bake the bacon in the oven at 400°F (200°C) for about 15 minutes, or use pre-cooked bacon for an even faster option.

  2. Prepare the eggs: While the bacon cooks, whisk the eggs in a bowl with a splash of water or milk (optional). Season with salt and pepper.

  3. Assemble the croissants: Preheat your oven to 400°F (200°C). Cut the croissants in half lengthwise. If using cheese, place a slice on the bottom half of each croissant.

  4. Cook the eggs: Heat the butter in the same skillet used for the bacon over medium heat. Pour in the egg mixture and scramble or fry according to your preference.

  5. Assemble the sandwiches: Once the eggs are cooked, crumble the bacon and distribute it evenly over the bottom halves of the croissants. Top with the scrambled eggs.

  6. Bake (optional): For a melty cheese experience and a slightly crispier croissant, place the assembled croissants on a baking sheet and bake for 5-7 minutes, or until the cheese is melted and bubbly.

  7. Serve: Top with chopped chives (optional) and enjoy your warm and delicious Bacon and Egg Brunch Croissants!

Tips:

  • Feel free to get creative with your fillings! You can add other ingredients like sauteed mushrooms, spinach, or sliced tomatoes.
  • If you don’t have an oven, you can toast the croissant halves in a toaster oven or under the broiler for a few minutes before assembling.
  • For a richer flavor, brush the tops of the croissants with melted butter before baking.
  • You can also assemble the croissants ahead of time and refrigerate them for up to 30 minutes before baking.
0 comment
0 FacebookTwitterPinterestEmail
Recipes

CHEESY RANCH POTATOES & SMOKED SAUSAGE – HOMEMADE

by Furqan
written by Furqan

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound smoked sausage, sliced into rounds
  • 4 cups russet potatoes, peeled and diced
  • 1/2 cup chopped onion
  • 1 (14.5 oz) can diced tomatoes with green chiles (undrained)
  • 1 (10.75 oz) can condensed cream of chicken soup (undiluted)
  • 1/2 cup milk
  • 1 packet ranch dressing mix
  • 1 cup shredded cheddar cheese
  • Salt and black pepper to taste
  • Fresh parsley (optional, for garnish)

Instructions:

  1. Sauté the Sausage: Heat olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook until browned on all sides, about 5 minutes. Remove the sausage from the pan and set aside.

  2. Sauté the Onions: In the same skillet, add the chopped onion and cook until softened and translucent, about 3 minutes.

  3. Combine in Slow Cooker: Transfer the cooked onions to your slow cooker. Add the diced potatoes, diced tomatoes with green chiles (including the liquid), cream of chicken soup, milk, and ranch dressing mix. Stir well to combine.

  4. Spice it Up: Season with salt and black pepper to taste.

  5. Slow Cooker Magic: Add the cooked smoked sausage back to the slow cooker on top of the potato mixture. Cover and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, or until the potatoes are tender and cooked through.

  6. Cheesy Goodness: Once the potatoes are cooked, stir in the shredded cheddar cheese. Cover and cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.

  7. Serve & Enjoy! Serve the cheesy ranch potatoes and smoked sausage hot, spooned onto plates. Garnish with fresh parsley (optional) and enjoy with a side salad or your favorite vegetables.

Tips:

  • Feel free to adjust the amount of ranch dressing mix to your desired level of ranch flavor.
  • You can substitute chicken sausage for smoked sausage if preferred.
  • For a vegetarian option, simply omit the smoked sausage.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
0 comment
0 FacebookTwitterPinterestEmail
HAMBURGER POTATO CASSEROLE
Recipes

SLOW COOKER HAMBURGER POTATO CASSEROLE – PERFECT HOMEMADE

by Furqan
written by Furqan

Ingredients:

  • 1 pound ground beef (ground chuck or turkey work too!)
  • 1 medium onion, chopped
  • 4-5 medium russet potatoes, peeled and sliced (about 1/4-inch thick)
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed cream of celery soup (optional, for extra flavor)
  • 1 (10.75 ounce) can condensed cheddar cheese soup (optional, for a cheesier casserole)
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese (optional, for topping)

Instructions:

  1. Brown the Beef (Optional): For added flavor, preheat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  2. Layer it Up: Spray your slow cooker with non-stick cooking spray. Add half of the sliced potatoes to the bottom of the slow cooker. Top with the browned ground beef (or raw beef if skipping browning step). Sprinkle with half of the dried thyme, salt, and pepper.
  3. Creamy Soup Layer: In a medium bowl, whisk together the cream of mushroom soup, milk, and any additional condensed soups you’re using (cream of celery or cheddar cheese). Pour half of the soup mixture over the beef layer in the slow cooker.
  4. Repeat the Layers: Add the remaining sliced potatoes and sprinkle with the remaining thyme, salt, and pepper. Pour the remaining soup mixture on top.
  5. Slow Cooker Magic: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, or until the potatoes are tender and the casserole is bubbly.
  6. Cheesy Topping (Optional): If desired, sprinkle the shredded cheddar cheese over the casserole about 20 minutes before serving. Return the lid and cook until the cheese is melted and bubbly.
  7. Serve & Enjoy! Serve the slow cooker hamburger potato casserole hot, spooned onto plates. Enjoy with a side salad or your favorite vegetables.

Tips:

  • For a thicker casserole, mash about a third of the cooked potatoes before layering them in the slow cooker.
  • Add a can of drained and rinsed corn or peas for extra veggies.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
0 comment
0 FacebookTwitterPinterestEmail
uicy & Spicy Root Beer BBQ Ribs
Recipes

SLOW COOKER ROOT BEER BBQ PORK RIBS – HOMEMADE

by Furqan
written by Furqan

Ingredients:

  • 2 racks St. Louis style pork ribs (2 1/3 to 3 pounds each), cut into 3-4 rib sections
  • For the rub:
    • ¼ cup packed dark brown sugar
    • 2 tablespoons chili powder
    • 1 tablespoon salt
    • 2 teaspoons onion powder
    • 1 teaspoon allspice
  • 1 ½ cups (12-ounce can) root beer, not diet (divided)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Barbecue sauce (your favorite brand or homemade, for serving)

Instructions:

  1. Combine the rub ingredients (brown sugar, chili powder, salt, onion powder, allspice) in a small bowl. Set aside half the spice mixture (about 1/3 cup).
  2. Sprinkle the remaining spice rub over both sides of the ribs.
  3. Pour half of the root beer (¾ cup) into the slow cooker. Add the ribs on top.
  4. Cover and cook on low for 5-6 hours or on high for 3 1/2-4 hours, until the ribs are very tender.

For the sauce:

  1. With about 10 minutes left on the cooking time for the ribs, whisk together the remaining root beer (¾ cup) and the reserved spice mixture in a medium saucepan over medium-high heat.
  2. Bring the mixture to a boil, stirring constantly to dissolve the sugar.
  3. In a separate small bowl, whisk together the cornstarch and cold water to form a slurry.
  4. Add the cornstarch slurry to the boiling sauce mixture and stir until the sauce thickens, just a few seconds.
  5. Remove the sauce from the heat and set aside.

Finishing Touches:

  1. Remove the ribs from the slow cooker to a platter and cover them to keep warm.
  2. You can either brush the ribs with your favorite barbecue sauce or serve the sauce on the side for dipping.

Tips:

  • For a smoky flavor, add a tablespoon of liquid smoke to the slow cooker with the root beer.
  • If you prefer your ribs with a caramelized crust, preheat your oven to broil for the last few minutes of cooking. Brush the ribs with barbecue sauce and broil for 1-2 minutes per side, watching closely to avoid burning.
  • Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
0 comment
0 FacebookTwitterPinterestEmail
Irresistibly Creamy Garlic Penne Pasta in 30 Minutes!.
Recipes

CREAMY GARLIC PENNE PASTA – HOMEMADE

by Furqan
written by Furqan

Ingredients:

– **12 oz** penne pasta
– **2 tbsp** butter
– **4 cloves** garlic, minced
– **2 tbsp** all-purpose flour
– **2 cups** milk (whole milk or 2% for creamier texture)
– **1 cup** heavy cream
– **1 cup** grated Parmesan cheese
– **1/2 tsp** salt (adjust to taste)
– **1/4 tsp** black pepper (adjust to taste)
– **1/4 tsp** crushed red pepper flakes (optional, for a bit of heat)
– **2 tbsp** chopped fresh parsley (for garnish)

#### Instructions:

1. **Cook the Pasta**: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.

2. **Prepare the Sauce**: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant and slightly golden.

3. **Make the Roux**: Sprinkle the flour over the garlic and butter mixture. Stir constantly for about 1-2 minutes to create a roux, which will help thicken the sauce.

4. **Add Milk and Cream**: Gradually whisk in the milk and heavy cream, making sure there are no lumps. Continue to cook, stirring frequently, until the mixture starts to thicken, about 5-7 minutes.

5. **Add Cheese and Seasoning**: Stir in the grated Parmesan cheese, salt, black pepper, and crushed red pepper flakes (if using). Continue to cook until the cheese is fully melted and the sauce is smooth and creamy.

6. **Combine with Pasta**: Add the cooked and drained penne pasta to the skillet, tossing to coat the pasta evenly with the creamy garlic sauce.

7. **Serve**: Garnish with chopped fresh parsley and serve immediately.

#### Tips:
– For added flavor, you can sauté some diced chicken or shrimp in the skillet before making the sauce, then add it back in with the pasta.
– Feel free to add some steamed broccoli or sautéed spinach for a bit of color and extra nutrition.
– If the sauce becomes too thick, you can thin it out with a little extra milk or pasta water.

Enjoy your Creamy Garlic Penne Pasta! It’s a quick and comforting dish that’s perfect for any night of the week.

0 comment
0 FacebookTwitterPinterestEmail
Chicken Fried Steak
Recipes

Down-Home Chicken Fried Steak

by Furqan
written by Furqan

Ingredients:

  • For the Steak:
    • 4 cube steaks (thinly sliced beef round steak)
    • All-purpose flour
    • Seasoned salt and black pepper
    • Buttermilk
    • Eggs, beaten
    • Vegetable oil, for frying
  • For the Gravy:
    • Pan drippings from the steak
    • All-purpose flour
    • Beef broth
    • Milk
    • Salt and pepper

Instructions:

  1. Tenderize the Steak: Prepare the cube steaks by gently pounding them with a meat mallet between two sheets of plastic wrap. Season them generously with seasoned salt and black pepper.

  2. Set Up the Breading Station: In three separate shallow bowls, prepare your breading station. Fill one bowl with flour, another with beaten eggs, and the last one with a mixture of flour and panko breadcrumbs (or crushed crackers for a more rustic touch). Season the flour mixture with additional seasoned salt and black pepper for extra flavor.

  3. Bread the Steak: Dredge each cube steak in the flour mixture, coating it evenly. Dip it next in the beaten eggs, letting any excess drip off. Finally, coat the steak generously in the breadcrumb mixture, pressing to ensure good adhesion.

  4. Fry the Steak: Heat enough vegetable oil in a large skillet over medium-high heat until it shimmers. Carefully place the breaded cube steaks in the hot oil and fry for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels to remove excess oil.

  5. Make the Gravy: Once you’ve removed the steak, whisk a few tablespoons of flour into the hot pan drippings in the skillet. Cook for a minute, stirring constantly, to make a roux. Gradually whisk in beef broth and milk, bringing the mixture to a simmer. Season with salt and pepper to taste. Let the gravy simmer for a few minutes until it thickens to your desired consistency.

  6. Serve: Plate your delicious chicken-fried steak, smother it with creamy gravy, and enjoy it alongside mashed potatoes, steamed vegetables, or your favorite Southern comfort food sides.

Tips:

  • For extra tender steak, marinate the cube steaks in buttermilk for 30 minutes to an hour before breading.
  • Don’t overcrowd the pan when frying the steak. Cook them in batches if necessary, to maintain the oil temperature and ensure crispy perfection.
  • You can adjust the gravy thickness by adding more broth for a thinner consistency or by simmering for a longer time to thicken it up.
  • Leftover chicken-fried steak can be reheated in a low oven (around 300°F) for 10-15 minutes, or until warmed through.

This recipe should bring a taste of down-home comfort to your table. Enjoy!

0 comment
0 FacebookTwitterPinterestEmail
Newer Posts
Older Posts