What's for dinner? 2020

patricia19 · May 12, 2025, 03:26:54 PM

Penne, Tomato, and Mozzarella Salad

Pasta salad is a warm-season favorite with garden fresh basil and summer sweet cherry tomatoes. This recipe takes only a few minutes to put together and makes a quick summer-time meal. 11/26/24

Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 6

Ingredients:

1 (12 ounce) package penne pasta

¼ cup olive oil

1 bunch green onions, chopped

1 clove garlic, minced

1 cup quartered cherry tomatoes

salt and pepper to taste

5 ounces mozzarella cheese, diced

½ cup grated Parmesan cheese

4 ounces fresh basil

12 large black olives, halved

Directions:

1) Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.

2) Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, for 2 or 3 minutes. Stir in garlic and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through.

3) Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives and serve immediately.

patricia19 · May 12, 2025, 03:37:36 PM

The Best Caprese Salad
By: Joanne Gallagher, Updated: April 11, 2025

I love this classic caprese salad recipe with tomatoes, mozzarella, and basil. This is truly one of my favorite recipes on Inspired Taste. It might also be the simplest.

Key Ingredients:

Tomatoes: I wait until I have the best summer tomatoes before making our caprese salad recipe. They should be smooth-skinned, heavy, and smell sweet and earthy. If your tomatoes don't smell like anything, put them back. You can use various sizes and varieties.

I like mixing large heirloom tomatoes and smaller garden tomatoes. When tomatoes come into season around us, we know it's time to make as many caprese salads as we can! For authentic Italian caprese featuring the colors of the Italian flag, you can just use red tomatoes.

Mozzarella: Fresh mozzarella is ideal, but if you can find burrata, it has a creamy center that's also delicious in caprese salad. When I add burrata to salads, I keep it whole until we are ready to eat. Then, I pierce the middle and allow the creamy inside to fall over the tomatoes and basil. AMAZING.

Basil: Fresh basil leaves add color and flavor. I tear the larger leaves and leave the smaller ones whole.

Salt: This is the secret ingredient! Sprinkle salt on your tomatoes and let them sit for 10 minutes. The salt draws out the juices, intensifying their flavor. The juices mix with the olive oil to create a simple dressing.

Olive oil: Use your favorite kind. It will combine with the tomato juices to make a delicious dressing.

How to Make the Best Caprese Salad:

The word caprese is derived from the Italian island of Capri and is commonly used to describe dishes that combine fresh mozzarella, tomatoes, and basil, like this incredible caprese salad.

To make caprese salad, I treat it like a layered salad. I choose a wide bowl or plate and start with a layer of tomato slices. Those slices get a sprinkle of salt, some pepper, and a slight drizzle of olive oil, and then I tuck in some basil leaves and mozzarella pieces that I've pulled into small chunks.
The Best Caprese Salad with Tomatoes, Mozzarella, and Basil

Once I have one layer done, I'll add another, repeating with tomatoes, salt, pepper, basil, mozzarella, and olive oil. By layering and seasoning as I go, I guarantee that every bite of the salad is seasoned and delicious.

The most important step is to let your tomatoes sit with the salt for 10 to 15 minutes before digging in. This resting time guarantees that the salt has time to season the tomatoes and bring out their juices, which mix with your olive oil and turn into the caprese salad dressing!

What to Serve with Caprese Salad:
A few slices of homemade focaccia or grilled bread rubbed with garlic.

PREP 10 mins
TOTAL 10 mins

Caprese salad (or Insalata Caprese) is a simple salad made with ripe tomatoes, mozzarella cheese, and basil. To make the best caprese salad, choose the highest quality ingredients you can find.
Makes 4 small servings (as a side or appetizer)

You Will Need:

1 pound (450g) ripe tomatoes

4 to 5 ounces fresh mozzarella cheese or burrata

Handful of fresh basil leaves

Sea salt and fresh ground black pepper

2 tablespoons extra virgin olive oil, plus more as needed

Directions:

1 Slice tomatoes into thin slices. For a more rustic salad with many shapes and textures, we leave some slices as full circles and slice a few into half-moon shapes. If using smaller tomatoes, like cherry tomatoes, cut in half and thirds, adding a variety of shapes and sizes to the salad.

2 Tear the mozzarella cheese into smaller chunks. For burrata cheese, keep whole to break open when serving.

3 Pick the basil leaves from the stem. Leave smaller leaves whole and tear larger leaves in half or into quarters.

4 Arrange half the tomatoes onto a serving plate and lightly season with salt and pepper. Add a light drizzle of olive oil, then tuck some of the basil and a few pieces of the torn mozzarella in and around the tomatoes.

5 Repeat with the remaining tomatoes, seasoning them with salt and pepper and layering in more basil and mozzarella.

6 Let the salad sit for 10 to 15 minutes at room temperature. This allows the salt to draw out the tomato juices, creating a flavorful dressing.

7 Serve and enjoy! Don't forget to soak up the delicious juices at the bottom of the plate with some crusty bread.

Joanne's Tips:

Storing: Caprese salad is best served within an hour or two after making. More than that and the tomatoes will lose some of their texture.
Tomatoes: We love using a mixture of sizes, colors, and varieties of tomato. Choose smooth skinned, heavy tomatoes that smell sweet and earthy.
Burrata: Burrata cheese is an excellent substitute to fresh mozzarella and has an almost molten middle of cream. If using burrata, layer the seasoned tomatoes and basil first, then place a ball of burrata right on top of the salad. When it is pierced, the creamy inside will fall over the salad.

Amy · May 17, 2025, 10:14:54 AM

Bang Bang Chicken

Quick and easy Bang Bang Chicken with a luscious, creamy sauce, is the perfect weeknight family dinner! The chicken is oven-baked to perfection and dinner is on the table with minimal fuss in less than 30 minutes!

Total Time: 35 mins Yield: 4

Ingredients

Bang Bang Sauce
1 cup (250 g) whole-egg mayonnaise
¼ cup (60 g) sweet chilli sauce
1 tbsp sriracha or hot chilli sauce (optional)
1 tbsp honey
1 tbsp lime juice
Chicken
600 g (1 lb 5 oz) boneless chicken thighs, skin on or off
1 tsp sweet paprika
1 tsp onion powder
¼ tsp cracked black pepper
1 tbsp tamari or regular soy sauce
1 tbsp brown sugar
1 tbsp olive oil
¼ cup (60 g) bang bang sauce (see above)
1 spring onion (scallion), sliced
To serve
Steamed rice
1 cup (75 g) shredded red cabbage
2 carrots, grated or julienned
1 cucumber, sliced
1 spring onion (scallion), finely sliced

Instructions

Preheat the oven to 220°C (425°F). Line a baking tray with baking paper (parchment paper).
Combine the bang bang sauce ingredients in a small bowl and set aside. Reserve one-quarter of the sauce in a separate bowl to brush over the raw chicken prior to baking.
Place the chicken on a chopping board with a sheet of baking paper (parchment paper) over the top. Use a mallet or rolling pin to pound the chicken to an even thickness. Cut each piece in half vertically.
Place the chicken in a large shallow bowl and add the sweet paprika, onion powder, black pepper, tamari, brown sugar and olive oil. Using tongs, toss the chicken to coat it evenly in the marinade.
Arrange the chicken on the prepared baking tray, so that it is not overlapping. This is important. If the chicken is overcrowded in the baking tray, it will "steam" and it will be much more difficult to achieve a caramelised crust.
Using a pastry brush, brush the reserved one-quarter of the bang bang sauce all over the tops of the chicken pieces.
Bake the chicken for 25–30 minutes or until golden and cooked through (see note 1 for troubleshooting).
Serve with steamed rice, red cabbage, carrot and cucumber. Drizzle with the remaining bang bang sauce and sprinkle with spring onions.

Notes
Note 1 – If your chicken isn't caramelised, it may be because your oven wasn't preheated long enough and therefore not hot enough. Grill (broil) the chicken in the oven for a few minutes on high heat to caramelise if required. Keep an eye on it so that it doesn't burn!

Make ahead
Chicken – Marinate the chicken for up to 48 hours prior to cooking.

Bang bang sauce – Prepare the sauce and refrigerate in an airtight container for up to 48 hours prior to cooking.

Leftovers
Refrigerate any leftover chicken for up to 3 days. Reheat in the microwave. Not suitable to freeze.

Author: Nicole
Prep Time: 5 mins
Cook Time: 30 mins
Category: mains, dairy-free, budget-friendly, quick and easy, one pan
Method: roasting
Cuisine: Asian

I did make this ,doubled the sauce as I was told it is tasty....now use the sauce to dip fries or as a salad dressing.
No Patricia, I didn't put the srichaca sauce in

patricia19 · May 17, 2025, 12:49:04 PM

Somehow, I thought you wouldn't...

BarbStAubrey · May 19, 2025, 09:22:29 AM

All these recipes are mouthwatering but how about a couple of ideas or recipes for those of us who can't manage anylonger - something easy but tasty - that is healthier than a sandwich filled with lettuce but does not require a lot more preparation.

so_P_bubble · May 19, 2025, 10:18:45 AM

for Barb:

Gratin fennel

Clean and cut the fennel
-cut it into wedges
-put the fennel in a pan adding oil, salt, tomatoes, parsley, parmesan and breadcrumbs. Add 50cl of water to the pan
-put in the oven at 150 degrees for 30 minutes

https://www.instagram.com/reel/C2CtdksKM7t/?utm_source=ig_web_copy_link

No need to sign up to see the video of the recipe

patricia19 · May 19, 2025, 01:06:24 PM

Barb, I searched for easy recipes for one or two, and found these.

https://duckduckgo.com/?t=ffab&q=easy%20recipes%20for%20one%20or%20two&atb=v481-5&ia=web

https://duckduckgo.com/?t=ffab&q=very%20easy%20recipes%20with%20few%20ingredients&atb=v481-5&ia=web

BarbStAubrey · May 19, 2025, 01:10:52 PM

Wow thank you, thank you - for sure need to try the fennel and I will look over the recipes in the link Patricia - this is great to know there is something I can try from y'all - being on the walker is one thing but standing without leaning to mix, move pans, measure etc. is getting more and more of a challenge.

RAMMEL · May 19, 2025, 02:24:52 PM

50 Cl = 17 Oz

patricia19 · May 20, 2025, 06:59:24 PM

Greek Lemon Cucumber Pasta Salad

By: Sarah Nevins Posted: 8/15/22

Crunchy cucumbers, salty olives, creamy feta and tender macaroni tossed in a bright and minty lemon vinaigrette. This Greek Lemon & Cucumber Pasta Salad is a great Low-Cook meal that's fresh, vibrant and above all – delicious! It's perfect in warm weather!

Ingredients:

The full ingredient list breaks down into two main parts:

The minty-lemon vinaigrette – a simple dressing made with lemon, fresh herbs and oil.
The cucumber pasta salad – chopped veggies and cheese mixed with pasta.

Vinaigrette Ingredients:

Mix the simple homemade dressing in minutes with only a handful of fresh ingredients!

Olive Oil
When it comes to salads, dips, or anything that isn't heated up, a good extra-virgin olive oil ideal as you'll retain all the health benefits along with the flavor.
Lemon Juice + Lemon Zest
Make sure to zest the lemons before juicing. Depending on the size you'll need about 1-2 lemons.
Garlic
Add 1-2 garlic cloves depending on your preference and size of the cloves.
Mint
Chop up a handful of fresh mint leaves for the vinaigrette. Dried mint won't have the same freshness, but in a pinch you can use 1 teaspoon dried mint instead.
Salt & Pepper
A good pinch of sea salt to taste and a sprinkling of freshly ground pepper go along way in boosting up the overall flavor.

Pasta Salad Ingredients:

This Cucumber Pasta Salad recipe is made up of a few simple, easy to prep ingredients:

Macaroni
I think the small macaroni pieces are an ideal size to mix and match the other salad ingredients. That being said, feel free to use another type of pasta in place of the macaroni. Rotini, fusilli and penne pasta are all great options.
Cucumber
You've got a couple of options here: Persian/English cucumbers (seedless) or regular cucumbers. Seedless cucumber/Persian cucumbers just need dicing up. Cucumbers with seeds just need a little extra attention as you need to scoop out the watery insides before dicing them up. If the watery seeds are left inside, the extra water/moisture with leak into the salad making it soggy too fast.
Olives
Kalamata olives are usually a popular choice in Greek cuisine, but use whatever you have available. I've also made this salad with green olives. Black olives will also work.
Feta Cheese
For a dairy free or vegan option I recommend you replace the feta with a dairy free version as opposed to just leaving it out altogether. The salty bits of cheese add another tangy punch to every bite!

Additions

As written, this is a very easy recipe with simple ingredients. While this recipe certainly doesn't need anything else, you can absolutely spruce this salad up by adding a few addition bits here and there.

Here are a few ideas to create an even more veggie packed, filling pasta salad:

Red Bell Pepper – cut out the seeds and dice it up into small pieces to add a bit more crunch.
Fresh Tomatoes – small varieties like cherry tomatoes or grape tomatoes are great choices but you can dice up a large tomato as well
Fresh dill – cucumber and dill is a popular flavor pairing for good reason!
Dijon Mustard – I originally planned on adding dijon to the vinaigrette, but in the end I wanted to keep it as simple as possible. It's a great way to add an extra punch of flavor.
Vinegar – replace 1 tablespoon of lemon juice with red wine vinegar, apple cider vinegar or white vinegar.

Serve & Store:

Serve immediately or leave for a couple of hours before serving. The longer it's left the more the flavors have time to meld and develop.

Enjoy as a cool, crunchy, refreshing main or side.

Prep in advance for easy lunches throughout the week or bring to share at your next summer BBQ.

Keep leftovers stored in an airtight container up to fours days.

Enjoy!

Amy · May 23, 2025, 09:29:45 AM

Crock pot Meatball Shepherd's Pie

This Crockpot Meatball Shepherd's Pie is sure to become a new family favourite! It cooks all day and you come home to a delicious meal in your slow cooker!

Course: Main CourseCuisine: American Prep Time: 25minutes minutes
Cook Time: 3hours hoursTotal Time: 3hours hours 25minutes minutes Servings: 6
Calories: 361kcal
Author: Karlynn Johnston

10 cups of peeled diced Russet potatoes, boiled and mashed until smooth
20-25 of your favourite frozen meatballs
1 brown gravy packet
1 cup beef broth
2 cups of mixed frozen veggies
Instructions
Place the meatballs in the bottom of the slow cooker.
Whisk together the gravy mix and the beef broth. Pour over the meatballs.
Place the vegetables in a layer on top of the meatballs.Top with the potatoes.
Cover with foil, place lid on top and cook on high for 3-4 hours or low 6-8.
Nutrition
Calories: 361kcal | Carbohydrates: 53g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 216mg | Potassium: 1326mg | Fiber: 5g | Sugar: 1g | Vitamin A: 3080IU | Vitamin C: 20.9mg | Calcium: 57mg | Iron: 3.2mg

patricia19 · May 28, 2025, 02:55:14 PM

Sourdough Bagels Recipe
This easy sourdough bagels recipe makes the most delicious, chewy bagels you'll ever have! Only a few ingredients and minimal steps are needed for this simple overnight recipe.

Prep Time: 25 minutes
Cook Time: 35 minutes
Fermentation 12 hours
Servings: 8
Author: Amy Duska

INGREDIENTS:

Ingredients to make ½ cup (100 g) of Active Sourdough Starter:

1 tablespoon (15 g) sourdough starter
⅓ cup + 1 tablespoon (50 g) all-purpose flour
3 ½ tablespoons (50 g) water

Bagel Dough:

½ cup (100 g) active sourdough starter
1 cup + 1 tablespoon (255 g) water
2 tablespoons (40 g) honey (or sugar)
2 teaspoons (10 g) fine sea salt
4 cups + 2 tablespoons (500 g) bread flour

Water Bath:

6 cups water
1 tablespoon granulated sugar

Optional Toppings:

sesame seeds
Everything Bagel Seasoning
salt ( sprinkle on top, don't dip)
poppy seeds
shredded cheese

INSTRUCTIONS:

Feed Your Sourdough Starter:

12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Make the Dough:

In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or 10 minutes by hand.) Cover the bowl and let rest at room temperature for 8-12 hours. (See notes for cinnamon raisin bagels.)

Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough. Pick the bagel dough up, gently shape the ring and place on the parchment paper. Repeat with remaining dough balls. Cover the dough with a towel and let rise for 30-60 minutes or until puffy. (See notes about parchment paper.)

Preheat oven to 425°F (218°C) making sure that the oven rack in the center position. Bring 6 cups of water to a boil in a large stockpot and add 1 tablespoon of sugar. Once the bagels have finished rising, boil them for 2 minutes on each side. (Only boil 3-4 at a time, making sure not to crowd the pot.)

Use a mesh stainer to remove the bagels and let rest on the parchment paper until cool enough to handle. Once cool enough, dip one side into your choice of toppings and place back onto the parchment paper.
Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown.

NOTES:

Parchment Paper: I recommend using Kirkland brand parchment paper from Costco. I've used it for years with zero sticking issues with any of my recipes. Flour the bottom of the bagels or the parchment paper after shaping them if you have issues with sticking.

Cinnamon Raisin Bagels: Add 2 teaspoons of ground cinnamon to the dry ingredients. After kneading the dough, add ¾ cups of raisins and knead them into the dough to distribute evenly.

How to measure flour without a scale: Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butter knife and level off the top. This should give you the most accurate measurement for flour.

Tips for baking in warm and/or high humidity areas: Reduce the water by 50 grams in the initial mix and then slowly add the remaining water until you achieve the correct hydration level. You may need to bake the bagels a few minutes longer. This will take some trial and error!

To Store: Keep baked bagels covered, at room temperature for up to 1 week. Storing in the fridge is not recommended.

To Freeze baked bagels: Let the bagels cool completely. Wrap bagels individually in plastic wrap and place in a freezer-safe container for up to 3 months.

To Reheat: Allow the bagels to thaw on counter, if frozen. Cut in half and heat in toaster or toaster oven.

patricia19 · May 28, 2025, 03:54:50 PM

Butter Brickle Drop Cookies

From Hersheyland Recipes

Trust us — you'll want to add this Brickle Drop Cookies recipe to your collection. A classic cookie base gets a boost from sweet and crunchy HEATH BITS O'BRICKLE Toffee Bits. Mix your magical ingredients, drop a spoonful of dough onto the baking sheet and let the oven do the rest. These Brickle Drop Cookies taste great with a hot cup of coffee or tea, so cozy up with a blanket and your favorite book and enjoy some quality time to yourself.

Ingredients & Directions:

Yields: 72 cookies

Prep: 20 min.

Bake: 9 min.

Total: 29 Min.

Oven
Cookie Sheet
Parchment Paper
Mixing Bowl
Bowl
Measuring Cups
Mixer
Wire Rack

Ingredients:

1 cup butter or margarine (2 sticks), softened
1 cup granulated sugar
1 cup packed light brown sugar
1 tsp vanilla extract
1⁄2 tsp salt
3 eggs
3 1⁄2 cups all-purpose flour
2 tsps baking soda
2 tsps cream of tartar
1 1⁄3 cups HEATH BITS O' BRICKLE Toffee Bits (8 oz pkg.)

1. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.
2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits. Drop by heaping teaspoons onto prepared cookie sheet.

TIP:

Try adding 1 cup roasted almond pieces or other nuts to cookie dough.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely.

Enjoy!

patricia19 · May 29, 2025, 05:41:16 PM

Roasted Filet of Beef

Try a roasted filet of beef for a dinner party or special family dinner.
By Cyd McDowell...Updated on January 06, 2025

Hands On Time: 10 mins Total Time: 50 mins Servings: 6 to 10

This filet of beef recipe is easy to make and cooks in under an hour. It's a great alternative to your standard weeknight baked chicken and is sure to become a menu favorite. Plus, adding Dijon mustard before seasoning and roasting gives this dish an elevated taste.

Serve our roasted filet of beef with maple roasted vegetables, rice, or mashed potatoes. Once it's finished cooking, don't forget to let the filet rest a bit after cooking before slicing into it - this helps all the juices settle and ensures the most flavorful piece of beef when you do dig in.

You can pre-prep the meat to save some time when cooking. Simply season the filet ahead of time, and place it in the refrigerator until you're ready to cook it.

Yes, this is a recipe for roasted filet of beef, but before you roast the beef in the oven, you need to sear it on the stovetop. Searing a filet of beef allows a nice crust to form, while the inside remains tender. Begin by heating vegetable oil in a skillet.

When the oil is shimmering (not smoking), place the seasoned, room-temperature filet in the skillet. Allow it to cook for approximately 2 to 3 minutes per side. You'll know the beef is seared and ready to be roasted when it has browned on all sides and a crust has begun to form.

We like to use a cast-iron skillet to sear steak, because it heats evenly and is great for searing the entire surface of the meat. If you don't have a cast-iron skillet, opt for a skillet that is oven-safe.

Ingredients:

1 4-pound filet of beef

¼ cup Dijon mustard

1 teaspoon kosher salt

1 tablespoon freshly ground black pepper

1 tablespoon fresh thyme leaves

1 tablespoon vegetable oil

Directions:

Remove beef from the fridge and coat in mustard:

1. Remove the filet from the refrigerator 30 minutes before roasting to bring it to room temperature. Preheat oven to 500° F and position a rack in the center. Then, spread the mustard evenly on all sides of the filet. Sprinkle with the salt, pepper, and thyme.

2. Heat oil in the skillet and cook filet:

Heat the oil in a 12-inch ovenproof skillet over high heat; the oil should shimmer but not smoke. Brown the filet on all sides, 2 to 3 minutes per side.

3. Roast filet in oven:

Place the filet in oven and reduce temperature to 425° F. Roast about 25 minutes for rare, or until a meat thermometer reads 130° F when inserted into the center. (Check the temperature once after about 20 minutes to gauge doneness.)

4. Remove filet from oven, rest, and slice:

Remove the filet from oven and allow it to rest 10 minutes before slicing.

How to Serve Roasted Filet of Beef:

For a rounded meal, a filet of beef is often served with a vegetable and a starch. Try spinach and mashed potatoes, broccoli and roasted potatoes, or roasted Brussels sprouts and rice—any combination of these sides will work. If you're in the mood for something lighter, opt for a simple salad on the side.

patricia19 · June 02, 2025, 10:06:18 PM

The Best Chocolate Chip Cookies

BROMA...May 15, 2025...TakeOne.

Your search for the best chocolate chip cookies ends here. This chewy chocolate chip cookie recipe is made with browned butter and huge chunks of chocolate for the perfect, crunchy on the outside, gooey in the middle cookie of your dreams. Pair one of these bad boys with glass of cold milk for the best cookies and milk of your life?

Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Yield: 15 cookies

Units:
Equipment:

sauce pan

parchment paper sheets

rubber spatula

hand mixer (cordless)

cookie scoops

baking sheets

Ingredients:

3/4 cup (168 g) unsalted butter*
1 cup (200 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg + 1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
1 3/4 cup (220 g) all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon kosher salt + more flaky seat salt for sprinkling
1 1/2 cups semi sweet chocolate chips or roughly chopped chocolate (225 g)

Instructions:

1. Place the butter in a small saucepan and set over medium low heat. Low heat is key to an even, golden browning! Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. At first, the butter will melt and foam, then over time the foam bubbles will get smaller and the butter will begin to emit a warm, nutty aroma.

Continue to cook the butter, occasionally stirring and scraping with your spatula, until the butter begins to take on color and you see small floating brown bits, about 5 to 7 minutes (these are the milk solids in your butter separating and toasting). Once the butter is golden brown, remove it from the heat and allow it to cool in the saucepan for a few minutes.

2. In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Use a silicone spatula to mix together. Add the egg, extra egg yolk, and vanilla and mix well. Add in the flour, baking soda, salt and fold until no streaks of flour remain, being careful not to overmix your batter. The dough should be soft but not sticky, so when you touch it with your finger, it gives just a little.

3. Fold in the chocolate chips until evenly distributed. Do not over mix. Cover the bowl and place it in the fridge to chill for at least 1 hour (and up to overnight).
Preheat the oven to 350°F. Line two baking sheets with parchment paper. Remove the dough from the fridge and allow it to soften at room temperature until it's scoopable (about 20 minutes). Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough. Place on the prepared baking sheets, spacing the dough 2 inches apart.

4. Bake until the cookies have puffed up and are light golden brown around the edges but still somewhat soft in the middle, 12 to 13 minutes. Remove the baking sheet from the oven, sprinkle with flaky sea salt (if using), and allow the cookies to cool slightly on the baking sheet before serving.

patricia19 · June 02, 2025, 10:18:15 PM

The BEST Chocolate Chip Cookies

BROMA...Take Two

Your search for the best chocolate chip cookies ends here. This chewy chocolate chip cookie recipe is made with browned butter and huge chunks of chocolate for the perfect, crunchy on the outside, gooey in the middle cookie of your dreams. Pair one of these bad boys with a glass of cold milk for the best cookies and milk of your life!

The Best Chocolate Chip Cookies

Alright. Take a deep breath. We're about to get into what I would equate to my life's thesis: the best chocolate chip cookie recipe ever. This recipe is literally 10 years in the making. They're soft, chewy, crunchy on the edges, perfectly salty-sweet, loaded with juuuust the right amount of chocolate. And when you create something that perfect, it would be a true crime to not share it with the world.

So without further adieu, I present the best chocolate chip cookie recipe you'll ever make.

Ingredients for perfect chocolate chip cookies.

You're only as good as your ingredients. We recommend you splurge for all of the ingredients below to ensure you get a gourmet chocolate chip cookie.

Unsalted Butter: Using unsalted butter means that you can fully control the amount of salt going into your cookies and also ensures that it browns evenly. You'll brown the butter for a nutty, toasty deep flavor as the base for your cookies!

Light Brown Sugar: I like to make chocolate chip cookies with a combination of light brown sugar and granulated sugar. The light brown sugar will keep your cookies soft and chewy and give them that delicious brown sugar-y taste.

Granulated Sugar: A little granulated sugar will give your cookie the perfect amount of crunch on the edges. You get the best of both worlds.

Eggs: Eggs will bind your cookies together. A single egg and one egg yolk will gives these cookies their soft, chewy, not too cakey texture.

Vanilla Extract: Vanilla is so essential to chocolate chip cookies. I know it might seem unimportant because you use a small amount of it, but it will take your cookies to the next level. I highly recommend using a 100% pure vanilla extract if your budget allows. ALDI has a super affordable one, or if you're down to splurge I love Rodelle!

Flour: All purpose flour is our flour of choice for these chewy cookies. It creates a tender but hearty crumb. Make sure when you are measuring your flour you measure it carefully using a spoon to aerate the flour.

We recommend adding the first cup in and then adding the remaining 3/4 cup a little at a time to make sure you're not adding too much flour! Browned butter evaporates as it browns, meaning that the amount of butter can vary depending on how long you browned it for which can lead to less liquid in your cookie dough. See the directions for more guidance on this!

Baking Soda: A little baking soda will give your cookies the perfect rise and crackle on top. Be sure you're using baking soda (not baking powder)! I'm lazy so I don't stir the dry ingredients together in a separate bowl, but I like to add the flour and then the salt and baking soda on top before folding so that the baking soda and salt get incorporated properly!

Chocolate: When it comes to chocolate chip cookies, your chocolate can make or break your cookie. Splurge on a high quality semi sweet or dark chocolate. Milk chocolate is child's play. So are the store brand chocolate chips.

Go for a good bar, chocolate disks, or high quality chocolate chunks. Whatever you choose, use 1 1/2 to 2 cups of it (depending on how chocolatey you like your cookies) and load up your cookie dough for big, melty pools of chocolate throughout your cookie.

Salt: Baked goods NEED salt. Without it they're just cloyingly sweet. Salt adds that perfectly nuanced salty-sweet flavor that pushes a baked good from good to great.

How to make brown butter:

If you haven't had brown butter yet, you MUST try it. Browning your butter gives it an amazing complexity that enhances so many recipes.

Place the butter in a small saucepan and set over medium low heat. Low heat is key to an even, golden browning! Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds.

Continue to cook the butter, occasionally stirring and scraping with your spatula. At first, the butter will melt and foam, then over time the foam bubbles will get smaller and the butter will begin to emit a warm, nutty aroma.

Finally, it will start to transition from its usual yellow color to a deeper golden hue and at last to a beautiful light golden brown. You'll know it's done when you see small floating brown bits— these are the milk solids in your butter separating and toasting.

Once the butter is golden brown, remove it from the heat and allow it to cool in the saucepan for a few minutes. It can very quickly go from this light brown to burnt, so make sure you take it off the heat as soon as it makes this turn! This whole process should take 10 minutes or so.

the best chocolate chip cookie recipe

The Three Don'ts of Chocolate Chip Cookie Baking

These chocolate chip cookies have been tested thousands of times (I wish this were an exaggeration), so you can trust that I have all the tricks for you. Start taking notes!

Don't you dare forget the salt and the vanilla: These two ingredients make or break a cookie. Get the good vanilla and the flaky sea salt. I promise it will be worth it.

Don't over mix: Repeat after me, "overmixing ruins everything." I know it can be fun to whisk away and overwork your dough as an excuse to eat more cookie dough, but do not do it. You will get dry, tough, sad cookies if you overwork the dough, so once you stir in the flour only mix until no streaks of flour remain!

Don't over bake: In fact, when in doubt UNDER bake. The cookies will continue to bake as they cool. Plus, no one ever complained about a gooey center 🙂

Do you need to chill your chocolate chip cookie dough balls before baking?

Yes. But also no. Okay, let me explain.We highly recommend chilling your dough for at least 30 minutes. Giving the dough time to rest will allow the flour to absorb and the flavors to really settle in. This will create a super soft gooey center, while still preserving those crackly edges. If you bake your cookies off right away you'll get a less complex flavor, the cookies will spread a more, and the tops will be a little more craggy.

They will still be delicious, but I promise they will be so much tastier if you give them a few hours in the fridge. My preferred sweet chill is at least 2 hours, but I often chill these overnight and bake off the batch the next day!

To make scooping the cookies easier, I like to chill the dough for 30 minutes to let it firm up a little and then use a cookie scoop (or tablespoon if you don't have one!) to scoop the dough out into balls. You can then place the balls in an airtight container or covered tightly on a baking sheet lined with parchment paper until ready to bake.

Can you freeze these cookies?

Heck yeah you can! You can either freeze your cooked cookies or the cookie dough balls (my personal fav). Here's how to do it:

Freeze the cookie dough. This is my favorite way to freeze these cookies, because then you can get ooey gooey, warm cookies whenever you want. Prepare the recipe as directed and then place the cookie dough balls in the freezer in a freezer safe plastic bag. When you're ready to bake your cookies (or single cookie!), remove the ball from the freezer and allow it to come to room temperature (about 30ish minutes). Then bake according to directions!

Freeze the baked cookies. This is also an excellent way to prep ahead of time! Bake your cookies as directed and then allow them to cool COMPLETELY (this is so important, otherwise you'll get funky ice crystals on your frozen cookies). Place the cookies in a freezer safe plastic bag in a single layer and freeze for up to 3 months. When you're freezing the made cookies it's also important to under bake them so they stay nice and soft!

I mean, c'mon. LOOK AT THAT GOOEY, MELTY COOKIE. Have you ever seen a more beautiful sight? I think not.

How to Store Chocolate Chip Cookies

Can you make chocolate chip cookies ahead? How to freeze these best chocolate chip cookies? All your questions answered below!

These chewy chocolate chip cookies are best freshly baked. These are not the cookies I would recommend sending in the mail to a friend, or baking a few days before the party you're bringing them to. They will last in a sealed container for 3 days, but definitely start tasting a little stale after day 2.

Our advice? If you want to prep ahead, make the dough in advance and scoop out balls of cookie dough. Place the cookie dough in a freezer safe plastic bag and freeze the cookie dough for up to 3 months for whenever you want fresh baked cookies! If baking from frozen we recommend letting the dough sit out on the counter for 30 minutes to thaw before baking as directed!

You can also freeze the baked cookies in a freezer bag for up to 3 months so you can whip out a bag of homemade cookies any time without having to light the oven! If freezing, bake the cookies as directed and let them cool completely on your cooling rack before freezing!

Make sure you incorporate a cookies and milk break into your day today with these chewy chocolate chip cookies! I hope you love these as much as I do.

Author: Sofi | Broma Bakery

Your search for the best chocolate chip cookies ends here. This chewy chocolate chip cookie recipe is made with browned butter and huge chunks of chocolate for the perfect, crunchy on the outside, gooey in the middle cookie of your dreams. Pair one of these bad boys with glass of cold milk for the best cookies and milk of your life?

Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Yield: 15 cookies

Units:
Equipment

sauce pan

parchment paper sheets

rubber spatula

hand mixer (cordless)

cookie scoops

baking sheets

Ingredients:

3/4 cup (168 g) unsalted butter*
1 cup (200 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg + 1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
1 3/4 cup (220 g) all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon kosher salt + more flaky seat salt for sprinkling
1 1/2 cups semi sweet chocolate chips or roughly chopped chocolate (225 g)

Instructions:

1. Place the butter in a small saucepan and set over medium low heat. Low heat is key to an even, golden browning! Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. At first, the butter will melt and foam, then over time the foam bubbles will get smaller and the butter will begin to emit a warm, nutty aroma.

Continue to cook the butter, occasionally stirring and scraping with your spatula, until the butter begins to take on color and you see small floating brown bits, about 5 to 7 minutes (these are the milk solids in your butter separating and toasting). Once the butter is golden brown, remove it from the heat and allow it to cool in the saucepan for a few minutes.

2. In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Use a silicone spatula to mix together. Add the egg, extra egg yolk, and vanilla and mix well.

3. Add in the flour, baking soda, salt and fold until no streaks of flour remain, being careful not to overmix your batter. The dough should be soft but not sticky, so when you touch it with your finger, it gives just a little.

4. Fold in the chocolate chips until evenly distributed. Do not over mix. Cover the bowl and place it in the fridge to chill for at least 1 hour (and up to overnight).

5. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Remove the dough from the fridge and allow it to soften at room temperature until it's scoopable (about 20 minutes). Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough. Place on the prepared baking sheets, spacing the dough 2 inches apart.

6. Bake until the cookies have puffed up and are light golden brown around the edges but still somewhat soft in the middle, 12 to 13 minutes. Remove the baking sheet from the oven, sprinkle with flaky sea salt (if using), and allow the cookies to cool slightly on the baking sheet before serving.

Notes:

If you want to be really precise about it, my butter is always at 140 grams after being browned. If you have less left over you can add milk until it reaches 140 grams!

Browned butter can evaporate off at different levels, so sometimes you may be left with less liquid than others. For this reason, we recommend adding the flour in increments to make sure you're not adding too much and left with a dry dough.

Every oven is different, so make sure you keep an eye on your cookies. We recommend taking them out right when they have puffed up and just turning golden brown on the edges. The cookies should still be a little underdone in the middle. If you leave them in past this point they will not have that gooey center you're looking for.

patricia19 · June 03, 2025, 11:21:03 PM

Slow Cooker Vegetarian Chili with Sweet Potatoes

This super-easy chili is healthy, delicious, and totally hands-off.

By Ananda Eidelstein
Updated on May 15, 2025

Prep Time: 20 mins Total Time: 8 hrs 20 mins Servings: 4

Ingredient Swaps and Substitutions

Red onion: A yellow or white onion would work just fine.
Green bell pepper: Try, red, orange, or yellow for a touch of sweetness.
Fire-roasted tomatoes: Feel free to just use regular canned tomatoes. If you'll miss the smoky flavor, add 1 tsp. smoked paprika with the other spices.
Black beans and kidney beans: The important thing here is to use two cans of beans. Either of these is a good choice; pinto beans would be, too.

Ingredients:

1 medium red onion, chopped (about 1 1/2 cups)

1 green bell pepper, chopped (about 1 cup)

4 garlic cloves, finely chopped (about 1 1/2 Tbsp.)

1 tablespoon chili powder

1 tablespoon ground cumin

2 teaspoons unsweetened cocoa powder

1 3/4 tsp. kosher salt

¼ teaspoon ground cinnamon

1 28-ounce can fire-roasted diced tomatoes (undrained)

1 15.5-ounce can black beans, drained and rinsed

1 15.5-ounce can kidney beans, drained and rinsed

1 medium sweet potato, peeled and cut into 1⁄2-inch pieces (about 2 cups)

Sour cream, sliced jalapeños, sliced radishes, and/or tortilla chips, for serving

Directions:

Step one:

Add ingredients to slow cooker:

Stir together onion, bell pepper, garlic, chili powder, cumin, cocoa powder, salt, pepper, and cinnamon in a 4-to-6-quart slow cooker. Stir in tomatoes, beans, sweet potato, and 1 cup water.

Step two:

Cook and serve:

Cover and cook until sweet potato is tender and chili has thickened, 4 to 5 hours on high or 7 to 8 hours on low. Serve garnished with sour cream, jalapeños, radishes, and/or tortilla chips.

Stovetop Instructions

No slow cooker or in a hurry? No problem. Here's how to make this recipe in a large pot or Dutch oven on the stovetop.

Step one: Cook the onion and bell pepper in 2 tablespoons of olive oil over medium-low heat for 5 minutes. Add the garlic and spices and cook, stirring, for one minute.

Step two: Add the remaining ingredients, including 1 cup water. Bring to a boil. Reduce heat to a simmer, cover, and cook, stirring occasionally, for 45 minutes.

Make-Ahead and Storage:

This chili can be made up to four days in advance and refrigerated in an airtight container. As with many soups and stews, the flavors will continue to develop as it sits, so this is definitely a great make-ahead and meal prep recipe. The chili also freezes well; freeze it in an airtight container for up to three months.

patricia19 · June 03, 2025, 11:38:36 PM

Slow-Cooker Classic Beef Stew

By Jane Kirby...Updated on September 08, 2022

Hands On Time: 35 mins Total Time: 8 hrs Servings: 8 to 10

Ingredients:

4 pounds bottom round, well trimmed and cut into 2-inch pieces

1 cup all-purpose flour

⅓ cup olive oil (plus more if needed)

2 large onions, diced (2 cups)

1 6-ounce can tomato paste

1 cup dry red wine

1 pound potatoes, cut into 2-inch pieces (about 4 cups)

½ pound baby carrots (about 2 cups)

2 cups beef broth

1 tablespoon kosher salt

1 teaspoon dried thyme leaves

1 bay leaf

1 cup frozen peas, thawed

Directions:

1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.

2. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.

3. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.

4. Cover and cook on low heat for 7½ hours, or on high for 4 hours. Add the peas and heat through.

patricia19 · June 04, 2025, 08:30:38 PM

Black-and-Blue Pie with Brown Sugar Crumb

"Preheat your oven for at least 20 minutes," says Nicole Rucker. "If you put a pie into an oven that isn't hot enough, the butter will melt before it has time to set into the dough." Other tips? For juicy — but never runny — berry pie, Rucker crushes a single large handful of the berry filling to help create the perfect saucy consistency. Huckleberries and blackberries create the namesake black-and-blue filling, but a mix of any brambleberries and blueberries will do. A crumb topping adds texture and helps absorb some of the pie's juices, allowing it to slice cleanly.

By Nicole Rucker... Updated on August 1, 2019

Active Time: 1 hr 5 mins Total Time: 9 hrs 20 mins Yield: 1 (9-inch) pie

Ingredients:

Flaky All-Butter Pie Dough:

1/2 cup hot water

2 tablespoons dark brown sugar

2 teaspoons unfiltered apple cider vinegar (such as Bragg)

1 teaspoon fine sea salt

2 3/4 cups all-purpose flour (about 11 3/4 ounces)

1 cup cold unsalted butter (8 ounces), cut into 1/2-inch cubes, divided

Pie Filling:

1 cup all-purpose flour (about 4 1/4 ounces), plus more for work surface

1/2 cup cold unsalted butter (4 ounces), cut into 1/2-inch pieces

1/2 cup uncooked quick-cooking oats (about 2 ounces)

1/4 cup packed dark brown sugar

1 1/4 teaspoons kosher salt, divided

1/2 Flaky All-Butter Pie Dough

12 ounces fresh huckleberries or blueberries

12 ounces fresh blackberries, boysenberries, or marionberries

3/4 cup granulated sugar

3 tablespoons cornstarch

2 tablespoons fresh lemon juice

Very cold heavy cream, for serving

Directions:

Make the Pie Dough:

1. Combine the hot water, brown sugar, vinegar, and salt in a small metal bowl. Stir until the sugar dissolves. Place the liquid in the freezer until very cold, about 20 minutes. Transfer mixture to the refrigerator, and chill until ready to use.

2. Place the flour and 1/2 cup cubed butter in a large bowl. Pinch and smear butter between your fingers. (Processing butter like this creates small leaves of butter that layer in the dough, resulting in a flaky crust.) Once all the butter chunks have been pinched, grab small handfuls of flour and butter and rub them together between your palms until the mixture resembles uneven pebbles on a sandy beach.

3. Dump the crumbly mixture out onto a clean work surface. Scatter the remaining 1/2 cup cubed butter over the dough. Use the palm of your hand to smear butter as if you were sliding a secret message across a table. Use a bench scraper to gather the shaggy dough, and repeat the smearing process until you have a pile of striated rubble. Larger pieces of butter will create a marbled dough and will melt during baking, causing the water in the butter to evaporate, resulting in flaky pastry pockets.

4. Gather the dough up in a mound, and form a well in the center. Remove the cold liquid mixture from the refrigerator, and pour half into the well. Using your fingertips, slowly bring the dough into the center, combining with the liquid, until the liquid has been incorporated. Gather the moistened dough into a shaggy pile.

5. Slowly pour the remaining half of the liquid onto the pile of dough. Lift the dough from the bottom, and squeeze just until it comes together into a mass. Divide the dough ball in half (about 12 ounces each), and shape each half into a disk. Wrap each disk in plastic wrap, and chill in the refrigerator 2 hours before using. (You only need 1 disk, so if not using the other within 2 days, place it in the freezer.)

Make the Pie:

1. Combine the flour, butter, oats, brown sugar, and 1 teaspoon of salt in a medium bowl. Pinch and smear butter between your fingers until the mixture is sandy and the butter is evenly incorporated. Chill until ready to use.

2. Preheat the oven to 375°F with one of the racks in the lower third of the oven. Unwrap 1 of the chilled dough disks and place on a lightly floured work surface. (If dough has been chilled for more than 8 hours, let stand at room temperature for 10 to 15 minutes.) Roll it into a 12-inch round.

3. Transfer it to a 9-inch pie pan with a lip; use your fingertips to relax the dough into the shape of the pan. Trim the dough, leaving a 1-inch overhang around the edge of the dish. Fold the edge of the dough under itself. Use your thumb and forefinger to crimp the edges, pressing into the pan and ensuring the dough extends to the outer edge of the dish. (This anchors the pie crust, which results in a proud crown of crust after baking.) Freeze the dough, uncovered, until very cold, about 20 minutes.

4. Line the crust with heavy-duty aluminum foil, leaving 1 1/2 inches of overhang. Trace your fingertips over the foil overhang, gently pressing into the crimp. Fill foil-lined crust with pie weights or dried beans. Bake in the preheated oven until the crust is light golden around the edges, 20 to 25 minutes. Remove pie weights and foil; prick the bottom of the crust all over with a fork. Return to the oven, and bake at 375°F until the bottom of the crust is lightly browned, 6 to 8 minutes. Transfer to a wire rack to cool completely, about 30 minutes. While the crust cools, reduce the oven temperature to 350°F.

5. Toss together the berries, granulated sugar, cornstarch, lemon juice, and remaining 1/4 teaspoon salt in a large bowl until the berries are coated. Squeeze about a handful of berries, breaking them open. Stir in the juices and smashed fruit. (This helps to create a sauce by introducing a small amount of berry juices to the filling before baking.)

6. Spoon the berry filling into the cooled crust. Sprinkle with the chilled crumb topping, sprinkling all the way to the edge of the crust. Place the pie in the oven. (If desired, slide an aluminum foil–lined baking sheet onto the oven rack below the pie to catch any drips.) Bake at 350°F until the filling is bubbling, about 1 hour and 30 minutes, shielding the edges with foil after 25 minutes to prevent excess browning, if necessary.

7. Transfer the pie to a wire rack, and let cool completely, about 3 hours. Serve the pie slices with cold heavy cream for drizzling.

Make Ahead:

Pie dough tightly wrapped in plastic wrap will keep in the refrigerator up to 2 days.

Amy · June 05, 2025, 10:20:05 AM

Think I would 1/2 this recipe....

Creamy Mushroom Beef Chuck Roast Recipe
Take a tough chuck roast, slow cook it on low for hours and turn it into a buttery soft roast with a creamy mushroom onion gravy – ALL in one roaster!

Course: Main CourseCuisine: American Prep Time: 5minutes minutesCook Time: 5hours hoursTotal Time: 5hours hours 5minutes minutes Servings: 8
Ingredients

5 pounds chuck roast
1 tablespoon olive oil
one 454 grams package of white or cremini mushrooms
1 large yellow onion, chopped
one 1 ounce package dry onion soup mix
two 10.75 ounce can of cream of mushroom soup
1 1/4 cups water

Instructions

Pre-heat your oven to 400 °F.
Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.
Place the mushrooms and onion around the chuck roast.
Whisk together the soups and the water until as smooth as possible ( it usually is chunky a bit, that's ok!) Pour over the roast.

Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325°F.
Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork.
Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

Slow Cooker Instructions

Heat a skillet over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the slow cooker.
Place the mushrooms and onion around the chuck roast.
Whisk together the soups and the water until as smooth as possible ( it usually is chunky a bit, that's ok!) Pour over the roast and place the lid on the slow cooker.
Cook for 8-10 hours on low until the roast pulls apart easily when touched with a fork.
Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.
Notes
You can double the gravy ingredients if it will fit – we could have eaten just the gravy!
Nutrition
Serving: 8g | Calories: 781kcal | Carbohydrates: 13g | Protein: 77g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 273mg | Sodium: 1794mg | Potassium: 1419mg | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 0.7mg | Calcium: 92mg | Iron: 8.4mg

Amy · June 09, 2025, 03:18:47 PM

Can also be done in slow cooker..

Golden Casserole
Author: 365 Days of Slow and Pressure Cooking Prep Time: 20 minutes Cook Time: 3 minutes (plus 5 minute NPR) Total Time: 23 minutes Yield: 4-6 servings
A one-pot dish of ground beef, potatoes, and corn in a creamy mushroom sauce, topped with cheddar cheese. Make it in the Instant Pot or slow cooker.

Ingredients

1 pound lean ground beef
½ cup diced onion
½ cup diced green bell pepper (optional)
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1/8 tsp smoked paprika
1 Tbsp ketchup
½ cup chicken or beef broth
20 oz Russet potatoes, cut into ½ inch cubes (I left the peels on)
1 (15.25 oz) can corn, drained
1 (10.5 oz) can cream of mushroom soup or golden mushroom soup
½ cup shredded cheddar cheese

Instructions
Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the diced onion and peppers. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, smoked paprika and ketchup.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Scatter the potatoes into the pot. Dump in the corn and mushroom soup.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Gently stir. Sprinkle the cheese on top and let melt. Serve.
Slow Cooker Instructions:

Heat a pan over medium high heat. Add in the beef and break it up. Add in the diced onion and peppers. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, smoked paprika and ketchup. Add to the slow cooker.
Add in the broth, potatoes, corn and soup. Stir.
Scatter the potatoes into the pot. Dump in the corn and mushroom soup. Stir.
Cover and cook on low for 4 hours, or until potatoes are tender.
Gently stir. Sprinkle the cheese on top and let melt. Serve.

Amy · June 13, 2025, 10:41:59 AM

Mushroom Soup Chicken & Rice Casserole
This Mushroom Soup Chicken & Rice Casserole is a retro favourite easy to make and a budget friendly family pleasing recipe!
4.09 from 23 votes
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Email yourself this recipe
Course: Main CourseCuisine: American Prep Time: 10minutes minutesCook Time: 50minutes minutesTotal Time: 1hour hour Servings: 4 Calories: 464kcal Author: Karlynn Johnston

Ingredients
4-8 pieces assorted cuts of chicken
2 cups long grain white rice
two 10.5 ounces cans of condensed mushroom soup
3 cups water
2 tablespoons dry onion soup mix
1 cup shredded cheddar cheese
Instructions
Preheat your oven to 400 °F.
Whisk together the rice, soup, water and soup mix until the lumps in the soup are smoothed out and mixed in.
Pour into a large buttered 9×13 or deep large lidded casserole dish.
Place your chicken pieces on top of the rice. IF you are using chicken without the skin, immerse the chicken into the soup and cover it completely so that the chicken doesn't dry out. If the chicken has skin – and I prefer it that way – you can gently set the chicken on top.

Cover with foil and cook for 55-75 minutes until the rice is tender and the chicken has reached a temperature of 165°F for the breast pieces or 185°F for legs and thighs. Depending on the type of rice you are using, the time can take longer.
Remove from the oven and sprinkle the cheese on top. Let the cheese melt, then serve.
Notes
Nutritional information will vary with brands of ingredients used and the cut of chicken.
As with all rice recipes, cooking time will vary depending on the type and brand of rice, how tightly you sealed your casserole dish, if your chicken was very cold when you put it into the dish, etc. Allow yourself extra cooking time.
Use only long grain white rice that cooks in 15-20 minutes on the stove top. Don't use parboiled, don't use brown, don't use medium grain. IF you use these types you will have to cook them longer.
Nutrition
Calories: 464kcal | Carbohydrates: 76g | Protein: 14g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 494mg | Potassium: 161mg | Fiber: 1g | Vitamin A: 285IU | Calcium: 241mg | Iron: 1mg

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