𝐓𝐮𝐬𝐜𝐚𝐧-𝐒𝐭𝐲𝐥𝐞 𝐒𝐥𝐨𝐰-𝐂𝐨𝐨𝐤𝐞𝐝 𝐁𝐞𝐞𝐟 𝐑𝐨𝐚𝐬𝐭

 

𝐓𝐮𝐬𝐜𝐚𝐧-𝐒𝐭𝐲𝐥𝐞 𝐒𝐥𝐨𝐰-𝐂𝐨𝐨𝐤𝐞𝐝 𝐁𝐞𝐞𝐟 𝐑𝐨𝐚𝐬𝐭

Savor the rich and hearty flavors of our Italian Pot Roast Straccato, perfect for a cozy family dinner! 

Recipe

Ingredients:

2 lbs beef chuck roast

1 tablespoon olive oil

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

3 cloves garlic, minced

2 cups beef broth

1 (14-ounce) can crushed tomatoes

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons fresh parsley, chopped for garnish

Directions:

In a large pot, heat the olive oil over medium-high heat. Season the beef with salt and pepper and sear in the pot until browned on all sides.

Remove the beef and add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.

Return the beef to the pot and add the beef broth, crushed tomatoes, rosemary, and thyme.

Bring to a boil, then reduce the heat to low and cover. Simmer for 3-4 hours, or until the beef is tender and falls apart easily.

Shred the beef in the pot and mix with the sauce.

Garnish with chopped parsley before serving.

Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes

Marry Me Chicken Pasta

 Marry Me Chicken Pasta 

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

Salt and pepper, to taste

2 tbsp olive oil

3 cloves garlic, minced

1 cup cherry tomatoes, halved

2 cups spinach leaves

1 cup heavy cream

1/2 cup grated Parmesan cheese

8 oz penne pasta, cooked according to package instructions

Fresh parsley, chopped, for garnish

Directions:

Season the chicken pieces with salt and pepper.

In a large skillet, heat olive oil over medium heat. Add the seasoned chicken pieces and cook until golden brown and cooked through, about 5-6 minutes per side. Remove chicken from skillet and set aside.

In the same skillet, add minced garlic and cook until fragrant, about 1 minute.

Add halved cherry tomatoes to the skillet and cook until they start to soften, about 2-3 minutes.

Stir in spinach leaves and cook until wilted.

Pour in heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.

Add the cooked penne pasta to the skillet and toss until well coated in the sauce.

Return the cooked chicken to the skillet and toss everything together until evenly combined.

Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 480 kcal | Servings: 4 servings

Strawberry Cheesecake Quesadillas

 

 Strawberry Cheesecake Quesadillas 

Ingredients:

1/2 cup Cream Cheese, softened

2 tbsp Sugar

1/2 tsp Vanilla Extract

1/2 cup Strawberries, diced

4 Tortillas, 6 inch

2 tbsp Butter, softened

1 tsp Sugar

1/2 tsp Cinnamon

Strawberry sauce for dipping

Instructions:

In a mixing bowl, beat together the softened cream cheese, sugar, and vanilla until smooth.

Gently fold in the diced strawberries until combined.

Spread half of the strawberry cream cheese mixture onto a tortilla.

Heat 1 teaspoon of butter in a pan over medium-high heat. Once melted, place the tortilla in the pan, cream cheese side up.

Spread 1 additional teaspoon of butter on the second tortilla and place it on top of the cream cheese, butter side up.

Cook both sides of the quesadilla for 2-3 minutes each, or until crispy.

Mix the cinnamon and sugar together and sprinkle on top of the finished quesadilla.

Repeat the process for the second quesadilla, or use a griddle to cook both simultaneously.

Remove from heat and let sit for 2 minutes. Slice and serve with strawberry sauce.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2 servings

Crispy Fish with Dipping Sauce

 

Crispy Fish with Dipping Sauce 

Ingredients:

For the Fish:

4 white fish fillets (such as cod or haddock) 

100g plain flour 

2 eggs, beaten 

150g breadcrumbs 

1 teaspoon paprika (optional) 

Salt and freshly ground black pepper 

Oil, for frying 

For the Dipping Sauce:

3 tablespoons mayonnaise 

1 tablespoon lemon juice 

1 teaspoon Dijon mustard 

1 teaspoon capers, chopped 

Salt and pepper to taste 

Instructions:

1️⃣ Prepare the Fish:

Pat the fish fillets dry with paper towels. 

Season the fish with salt and pepper. 

Place the flour, beaten eggs, and breadcrumbs into separate shallow bowls. If using, mix the paprika with the breadcrumbs. 

2️⃣ Coat the Fish:

Dip each piece of fish into the flour, shaking off any excess. 

Next, dip the floured fish into the beaten egg, ensuring it is fully coated. 

Finally, coat the fish in the breadcrumbs, pressing gently to adhere. 

3️⃣ Fry the Fish:

Heat a generous amount of oil in a large frying pan over medium heat. 

Fry the fish fillets in batches for 3-4 minutes on each side, or until golden brown and crispy. 

Transfer the fried fish to a paper towel-lined plate to drain any excess oil. 

4️⃣ Make the Dipping Sauce:

In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, and chopped capers. 

Season with salt and pepper to taste. 

5️⃣ Serve:

Serve the crispy fish hot with the dipping sauce on the side. Enjoy! 

Cheese Steak Quesadillas

 

  Cheese Steak Quesadillas 

Ingredients:

1 lb thinly sliced steak (such as sirloin or ribeye)

1 tablespoon olive oil

1 bell pepper, thinly sliced

1 onion, thinly sliced

Salt and black pepper to taste

4 large flour tortillas

2 cups shredded mozzarella cheese

Optional: sliced mushrooms, jalapeños, or avocado for topping

Optional: salsa, sour cream, or guacamole for serving

Instructions:

In a skillet over medium-high heat, heat olive oil. Add thinly sliced steak and cook until browned and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.

In the same skillet, add sliced bell pepper and onion. Cook until softened and slightly caramelized, about 5-7 minutes. Season with salt and black pepper to taste. Remove from the skillet and set aside.

Lay out one flour tortilla on a flat surface. Sprinkle a layer of shredded mozzarella cheese evenly over half of the tortilla.

Arrange some cooked steak slices, cooked bell pepper, and onion over the cheese.

Sprinkle another layer of shredded mozzarella cheese over the steak, bell pepper, and onion.

Fold the empty half of the tortilla over the filling to create a half-moon shape.

Repeat the process with the remaining tortillas and filling ingredients.

Heat a clean skillet over medium heat. Place one quesadilla in the skillet and cook until the bottom is golden brown and crispy, about 2-3 minutes.

Carefully flip the quesadilla and cook until the other side is golden brown and crispy, and the cheese is melted, about 2-3 minutes more.

Remove from the skillet and let cool for a minute before cutting into wedges.

Serve hot, optionally topped with sliced mushrooms, jalapeños, or avocado, and accompanied by salsa, sour cream, or guacamole for dipping.

 Enjoy the cheesy and flavorful Cheese Steak Quesadillas as a delicious meal or snack!

Apple Crisp Cheesecake

 

Apple Crisp Cheesecake

      Just whipped up this Apple Crisp Cheesecake,     and it's the perfect blend of creamy and    crunchy! 

Ingredients:

For the crust:

1 and 1/2 cups graham cracker crumbs

5 tablespoons unsalted butter, melted

1/4 cup granulated sugar

For the apple filling:

3 large apples, peeled, cored, and thinly sliced

2 tablespoons unsalted butter

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

For the cheesecake:

3 packages (24 oz) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

For the crisp topping:

3/4 cup all-purpose flour

1/2 cup old fashioned oats

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, cold and cubed

Directions:

Prepare the crust:

Preheat oven to 350°F (175°C).

Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Set aside.

Make the apple filling:

In a skillet over medium heat, melt butter. Add apples, brown sugar, cinnamon, and nutmeg. Cook until apples are just softened, about 5-7 minutes. Set aside to cool.

Make the cheesecake filling:

In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating just until blended. Pour half of the cheesecake filling over the crust. Layer with half of the apple filling. Repeat layers.

Add the crisp topping:

Mix flour, oats, brown sugar, and cinnamon in a bowl. Cut in butter until the mixture resembles coarse crumbs. Sprinkle over the top of the cheesecake.

Bake:

Bake in the preheated oven for 50-60 minutes. The center should be set, but slightly jiggly. Allow to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours before serving.

Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 90 minutes + chilling

Kcal: 580 kcal | Servings: 12 servings

Bacon Wrapped Jalapeno Popper Stuffed Chicken 🍗

 

        Bacon Wrapped Jalapeno Popper Stuffed Chicken 

Ingredients:

Chicken: 1 lb boneless chicken breast

Bacon: 1 lb hickory bacon

Seasoning: Salt, pepper, garlic powder

Jalapeños: Enough for each chicken roll, cored and seeded

Cream Cheese Stuffing:

2 blocks cream cheese (softened)

1 ½ cups shredded sharp cheddar cheese

2 tsp cumin

1 tbsp all-purpose rub

2 tsp chili powder

1 tsp garlic powder

Hot Maple Honey Sauce:

3 tbsp unsalted butter

¼ cup maple syrup

2 tbsp honey

1 tsp garlic paste

1 tbsp hot sauce

2 tsp Worcestershire sauce

Instructions:

Mix the cream cheese stuffing ingredients in a bowl.

Butterfly and flatten chicken breasts, then season.

Stuff jalapeños with cream cheese mixture.

Spread more cream cheese mixture on chicken, add jalapeños, roll, and wrap with bacon.

Smoke at 275°F for 45 minutes, then glaze with the sauce.

Cook until internal temp reaches 165-170°F.

Rest for 8-10 minutes before serving.

Prep Time: 15 mins | Cook Time: 1 hr 30 mins | Servings: 4