Blog

Slow Cooker Cubed Steak with Gravy is the epitome of comfort food, offering a no-fuss approach to a tender, savory meal that feels like a warm hug in a dish. This recipe transforms cubed steak into a melt-in-your-mouth delicacy, smothered in a rich, flavorful gravy that’s perfect for drizzling over mashed potatoes or rice. Ideal for busy weekdays, chilly evenings, or any time you’re in need of a comforting meal with minimal effort, this slow cooker recipe promises a deliciously satisfying experience with the added bonus of filling your home with its enticing aroma.

Why You’ll Love Slow Cooker Cubed Steak with Gravy:

• Tender Meat: Slow cooking ensures the steak becomes incredibly tender and flavorful.
• Effortless Cooking: Simply prepare the ingredients, set your slow cooker, and let it do the work for you.
• Versatile: A perfect main dish that pairs well with a variety of sides, suitable for any mealtime setting.
• Make-Ahead Friendly: Great for preparing in advance and reheating, making meal planning a breeze.

Ingredients Notes For Slow Cooker Cubed Steak with Gravy:

• Cubed Steak: This cut is tenderized before you buy it, making it perfect for slow cooking until it’s fork-tender.
• Gravy Mix: A combination of brown gravy mix, au jus mix, or onion soup mix helps create a deep, rich flavor base with minimal effort.
• Cream of Mushroom Soup: Adds creaminess and depth to the gravy. For a lighter version, look for reduced-fat or sodium options.
• Onion: Sliced onion adds sweetness and texture to the dish as it cooks.
• Beef Broth: Enhances the meaty flavor of the gravy and helps tenderize the steak during the slow cooking process.
• Seasonings: Garlic powder, salt, and pepper are simple but essential for rounding out the flavors.

Recipe Steps:

1. Prep the Steak: If desired, lightly season the cubed steak with salt, pepper, and garlic powder. For extra flavor, you can quickly sear the steaks in a skillet before adding them to the slow cooker.
2. Mix the Gravy: In a bowl, combine the gravy mix (or your choice of soup mix), cream of mushroom soup, and beef broth. Stir until well blended.
3. Layer in Slow Cooker: Place the sliced onions at the bottom of the slow cooker, then add the seasoned steaks on top. Pour the gravy mixture over the steaks, ensuring they’re well-coated.
4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the steak is tender and the gravy has thickened.
5. Serve: Serve the cubed steak and gravy over mashed potatoes, rice, or your favorite side dish.

Storage Options:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredients :

3 large chicken breasts cut in half lengthwise
Salt & pepper to taste
1 tablespoon olive oil
4 tablespoons butter (1/2 stick) divided
8 ounces cremini mushrooms sliced
2 cloves garlic minced
Flour for dredging + 2 tablespoons flour
1/2 cup sherry dry
1.5 cups heavy/whipping cream
6 slices Muenster cheese

Instructions :

I recommend prepping all ingredients prior to getting this recipe started. Preheat your oven to 375F and position the rack in the top third of the oven.
Cut the chicken breasts in half lengthwise so you’ve got 6 thinner cutlets. Generously season both sides of each piece with salt & pepper and coat each piece in flour. Shake off any excess flour.
Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken in two batches, lightly browning each piece of chicken for about 3-4 minutes per side (don’t cook them completely or they’ll overcook in the oven). Transfer the chicken to a 9×13 casserole dish as you finish browning each batch. You will likely need to add a splash more olive oil (about a tablespoon or less) to the second batch if the pan is dry.
Add 1 tablespoon of the butter to the same skillet you cooked the chicken in. One it melts, add the mushrooms and cook them until they’re seared and their water is released and cooked off (about 5 minutes). Take the skillet off the heat and transfer the mushrooms to the casserole dish (add them around and on top of the chicken as desired).
In the same skillet, over medium heat, add the remaining 2 tablespoons of butter. Once it melts, add the flour and garlic. Cook for about a minute, stirring nearly constantly.
Pour in the sherry and then slowly whisk in the cream until the flour has dissolved and you’ve got a smooth sauce (and scrape up any brown bits from the bottom of the pan). Cook it for a few minutes (continue whisking) so it thickens up a bit (don’t let it get too thick because it’ll reduce more in the oven). Add in a bit of salt & pepper to the sauce.
Pour the cream sauce over the chicken and mushrooms.
Top the chicken with the cheese slices.
Cover the casserole with foil and bake for 20 minutes.
Take the foil off and broil for a few minutes until the cheese has browned (watch it carefully).
Let the chicken rest for a few minutes and then serve.

Dive into the heart of Italian cuisine with Classic Chicken Parmesan, a dish that marries simplicity with sophistication. This beloved recipe features tender chicken breasts, encased in a golden breadcrumb crust, smothered in a rich tomato sauce, and blanketed with melted mozzarella and Parmesan cheeses. Perfect for a family dinner, a romantic evening, or any occasion that calls for a comforting yet elegant meal, Chicken Parmesan stands as a testament to the timeless appeal of Italian cooking. Let’s embark on creating this classic dish that promises not only to satiate your hunger but also to transport your senses to the picturesque landscapes of Italy.

Why You’ll Love Classic Chicken Parmesan:

• Rich and Flavorful: The perfect blend of savory chicken, tangy tomato sauce, and gooey cheese.
• Versatile Serving: Pairs beautifully with pasta, risotto, or a crisp salad, making it a flexible choice for any meal.
• Impressively Simple: Despite its sophisticated profile, Chicken Parmesan is surprisingly straightforward to prepare.
• Family Favorite: Loved by adults and kids alike, ensuring a crowd-pleasing experience.

Ingredients Notes For Classic Chicken Parmesan:

• Chicken Breasts: Boneless, skinless chicken breasts, thinly sliced or pounded to even thickness for uniform cooking.
• Breadcrumbs: A combination of Italian seasoned breadcrumbs for flavor and panko for extra crunch.
• Tomato Sauce: Use your favorite marinara sauce, whether homemade or a quality store-bought brand, for convenience and taste.
• Cheeses: A blend of shredded mozzarella for meltiness and freshly grated Parmesan for a salty, nutty finish.
• Eggs and Flour: For dredging the chicken, ensuring the breadcrumbs adhere for a crispy exterior.

Recipe Steps:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge in flour, dip in beaten eggs, and coat in the breadcrumb mixture.
2. Fry the Chicken: Heat oil in a skillet over medium heat. Fry the chicken until golden on both sides and cooked through. Transfer to a baking dish.
3. Add Sauce and Cheese: Spoon marinara sauce over the fried chicken. Top with mozzarella and Parmesan cheeses.
4. Bake: Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the cheese is bubbly and golden.
5. Serve: Garnish with fresh basil or parsley if desired. Serve hot with a side of pasta, risotto, or salad.

Storage Options:

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to preserve the crispiness.
• Freeze: Freeze the breaded, uncooked chicken for later use, or freeze the cooked Chicken Parmesan for a quick meal. Thaw and reheat as needed.

Experience the pinnacle of barbecue perfection with “Ultimate BBQ: Fall-Off-the-Bone Ribs.” These tender, juicy ribs are slow-cooked to perfection and slathered in a mouthwatering BBQ sauce, ensuring they are fall-off-the-bone delicious. Perfect for backyard gatherings, family dinners, or any occasion where you want to impress with your BBQ skills, these ribs are sure to be a hit.

Why You’ll Love Fall-Off-the-Bone Ribs:

• Tender and Juicy: Slow-cooked to perfection for ultimate tenderness.
• Flavorful: Rich, smoky, and packed with BBQ flavor.
• Easy to Make: Simple steps for a delicious result.
• Crowd-Pleaser: Perfect for any gathering or special occasion.

Ingredients Notes For Fall-Off-the-Bone Ribs:

• Pork Ribs: Baby back ribs or St. Louis-style ribs.
• Dry Rub: A mix of brown sugar, paprika, garlic powder, onion powder, salt, pepper, and optional cayenne for heat.
• BBQ Sauce: Your favorite store-bought or homemade BBQ sauce.
• Apple Cider Vinegar: Adds moisture and a slight tanginess.
• Honey: Optional, for added sweetness and caramelization.
• Foil: For wrapping the ribs during cooking.

• Recipe Steps:

  1. Prepare the Ribs:
     • Preheat your oven to 300°F (150°C).
     • Remove the membrane from the back of the ribs for better texture. Pat the ribs dry with paper towels.
  2. Apply the Dry Rub:
     • In a small bowl, mix 1/4 cup of brown sugar, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper (if using). Rub this mixture evenly over both sides of the ribs.
  3. Wrap and Cook the Ribs:
     • Place each rack of ribs on a large piece of aluminum foil. Drizzle 1-2 tablespoons of apple cider vinegar over the ribs. Wrap the ribs tightly in the foil to create a sealed packet.
     • Place the foil-wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and easily pull away from the bone.
  4. Prepare the Grill (Optional):
     • If you want a smoky finish, preheat your grill to medium-high heat.
  5. Glaze with BBQ Sauce:
     • Carefully unwrap the ribs and discard the foil. Brush a generous amount of your favorite BBQ sauce over both sides of the ribs.
  6. Finish on the Grill (Optional):
     • Place the ribs on the preheated grill and cook for an additional 5-10 minutes per side, brushing with more BBQ sauce and allowing it to caramelize. If not using a grill, you can broil the ribs in the oven for a few minutes until the sauce is bubbly and caramelized.
  7. Serve:
     • Let the ribs rest for a few minutes before cutting into individual ribs. Serve with extra BBQ sauce on the side.

  Storage Options:

  • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • Freeze: Wrap the cooked ribs tightly in aluminum foil and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.

When it comes to crowd-pleasing snacks and party favorites, few treats can rival the timeless appeal of Classic Pork Sausage Rolls. These savory delights, featuring a flavorful filling of seasoned pork encased in golden, flaky pastry, are a beloved staple at picnics, parties, and family gatherings. With their irresistible combination of crispy crust and juicy filling, pork sausage rolls are sure to be a hit with everyone. Join us as we explore the simplicity and deliciousness of this classic recipe and learn how to make it from scratch in your own kitchen.

Pork sausage rolls are a quintessential comfort food—a savory snack that brings joy with every bite. Whether enjoyed hot or cold, these delicious treats are perfect for any occasion, from casual lunches to elegant cocktail parties. With their buttery pastry and seasoned pork filling, pork sausage rolls are a true crowd-pleaser that never fails to impress. Plus, they’re easy to make and can be customized with your favorite herbs and spices, making them a versatile addition to any menu.

Classic Pork Sausage Rolls are a timeless favorite that never goes out of style. With their flaky pastry and savory pork filling, these delicious treats are perfect for any occasion, from casual snacks to elegant gatherings. Whether enjoyed hot out of the oven or served cold as part of a picnic spread, pork sausage rolls are sure to delight taste buds and satisfy appetites. So why not treat yourself and your loved ones to a batch of homemade sausage rolls today? With just a few simple ingredients and some easy assembly, you can enjoy the deliciousness of this classic recipe in no time.

INGREDIENTS: FOR THE PASTRY:

• 2 sheets of store-bought puff pastry, thawed
• All-purpose flour, for dusting

FOR THE FILLING:

• 1 pound ground pork
• 1/2 cup breadcrumbs
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

FOR ASSEMBLY:

• 1 egg, beaten (for egg wash)
• Sesame seeds or poppy seeds, for topping (optional)

There’s something deeply comforting about a well-cooked steak paired with creamy mashed potatoes. But what if we took it up a notch? Imagine the rich flavors of a perfectly seared steak complemented by the rustic charm of garlic-infused mashed potatoes, all prepared in the wholesome tradition of Amish cooking.

Steak with Garlic Mashed Potatoes, Amish-Style, is a testament to the simplicity and heartiness of traditional Amish cooking. With just a few simple ingredients and straightforward techniques, you can create a meal that is sure to impress. Whether you’re cooking for a special occasion or simply craving a comforting dinner, this recipe is bound to become a favorite in your household. So, gather your ingredients, fire up the stove, and let the aroma of sizzling steak and garlic-infused mashed potatoes fill your kitchen with warmth and joy

Today, we embark on a culinary journey to create Steak with Garlic Mashed Potatoes, Amish-Style. Let’s dive into this hearty and satisfying dish that promises to be a highlight of your kitchen repertoire.

INGREDIENTS:

FOR THE STEAK:

• 2 quality steak cuts (such as ribeye or New York strip)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons butter
• Fresh herbs (optional for garnish)

FOR THE GARLIC MASHED POTATOES:

• 4 large russet potatoes, peeled and quartered
• 4 cloves garlic, peeled
• ½ cup milk
• 4 tablespoons butter
• Salt and freshly ground black pepper, to taste
• Chopped fresh chives (optional for garnish)

This Sweet Onion Casserole recipe is a wonderful combination of sweet onions, Swiss cheese, and rice. It makes a tasty side dish for any meal, from grilled meats to roasted poultry. A favorite in our home, you’ll get rave reviews every time you serve it.

Ingredients

¾ cup uncooked basmati rice
5 cups water
¼ cup butter
3 pounds sweet onions, coarsely chopped
1 cup half-and-half cream
1 ½ teaspoons salt
2 cups shredded Swiss cheese, divided

How To Make Sweet Onion Casserole :

1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
2. Bring water to a boil in a large saucepan, and sprinkle in rice. Stir, reduce heat to low, and simmer rice until it is half-cooked about 5 minutes. Drain rice, and set aside.
3. Melt butter in a large skillet over medium heat, and cook and stir onions until translucent but not browned, about 8 minutes. Mix cooked onions and butter in the skillet with rice; stir in half-and-half, salt, and 1 3/4 cup of Swiss cheese. Transfer mixture to the prepared baking dish, and sprinkle remaining 1/4 cup Swiss cheese over top.
4. Bake uncovered in the preheated oven until rice is tender and top is lightly browned, about 1 hour.

Ingredients

400 g (3 1/4 cups) all-purpose flour
50g (1/4 cup) sugar
5 g (1 tsp) salt
7g dry yeast
250 ml (1 cup) lukewarm milk
1 large egg
55g (1/4 cup) butter
8 g (1 tbsp.) minced garlic
Garlic butter:
8 g (1 tbsp.) minced garlic
1 g (2 tsp) dried parsley
55g 1/3 cup salted butter, melted

Preparation

In a bowl, combine the flour, sugar, salt and instant yeast.

Pour the milk and add an egg.
Knead the dough with a mixer for 5 minutes. Cover with a towel and let rest for 20 minutes.
Add the softened butter and garlic and continue to knead until you obtain an elastic dough.
Transfer the dough to a greased bowl with oil, cover and let rise in a warm place for 1 hour or until doubled in size.

Transfer the dough to a work surface, shape it into a square and divide it into 25 pieces. Roll each piece into a ball, cover and let rest for 15 minutes.
Degas the ball of dough a little more by tucking in the edges and placing them in a greased mold. Cover and let rise another 30 minutes.
Meanwhile, prepare the garlic butter: In a bowl, combine the minced garlic, the dried parsley and the melted butter, mix well.
Brush the tops of the risen rolls with garlic butter and bake in a preheated 180C/350F oven for 15-17 minutes.
When the rolls are still warm, brush them with a little more garlic butter and enjoy!

“Pork Chop Supreme” is a sumptuous and savory dish that showcases the rich flavors and tender texture of pork chops. This recipe begins with selecting high-quality pork chops, preferably bone-in for added flavor and juiciness. Each chop is seasoned generously with a blend of herbs and spices. Common choices include thyme, rosemary, garlic powder, onion powder, salt, and black pepper, creating a harmonious balance that enhances the natural flavors of the pork.

Before cooking, the pork chops are often left to marinate in this seasoning blend, sometimes with the addition of olive oil or a hint of lemon juice, to tenderize the meat and infuse it with these aromatics. The marinating process can range from thirty minutes to several hours, depending on the desired intensity of flavor.

Cooking the pork chops to perfection is crucial. They are typically pan-seared in a hot skillet with a bit of oil to achieve a golden-brown crust. This searing locks in the juices, ensuring that each bite is succulent. Once seared, the chops may be transferred to the oven to finish cooking, especially if they are thick-cut. The goal is to reach an internal temperature where the pork is cooked through yet remains moist and tender.

The “supreme” aspect of this recipe often involves a rich, creamy sauce that complements the pork chops. This sauce is made in the same skillet used to cook the pork, utilizing the flavorful bits left behind. Ingredients like cream, chicken stock, mushrooms, onions, or mustard are common, simmered together to create a thick, flavorful sauce that’s drizzled over the pork chops.

Accompaniments for Pork Chop Supreme vary. It can be served with a variety of sides such as mashed potatoes, which provide a creamy texture that pairs well with the meat and sauce. Steamed vegetables like green beans or carrots offer a fresh contrast to the richness of the dish. A garnish of fresh herbs adds a final touch of color and flavor, enhancing the visual appeal and taste.

In summary, Pork Chop Supreme is a delightful dish that combines the rich taste of well-seasoned pork chops with the indulgent flavors of a creamy sauce. It’s a versatile recipe that can be adapted with different herbs, spices, and sauce ingredients, making it a favorite for home cooks looking to impress with a hearty and flavorful meal.

Ingredients:

6 boneless pork chops (bone-in chops can also be used with adjusted cook time)

4 peeled, sliced potatoes

1/4 cup milk

1 packet French onion soup mix

1 can cream of onion soup

2 tablespoons olive oil

Salt and black pepper, to taste

Instructions:

Preheat your oven to 350°F and grease a 9×13 baking dish.

Season the pork chops with salt and pepper. In olive oil, sear each side until browned, then remove.

Combine cream of onion soup, French onion soup mix, and milk.

Place potato slices at the bottom of the dish, topped with the chops.

Pour the soup mixture over the chops.

Bake for 60 minutes (longer if using bone-in chops). The pork is done when it reaches an internal temperature of 145°F (63°C).

Let the dish rest for a few minutes, garnish with parsley if desired, and serve.

Savor this mouthwatering Pork Chop Supreme, perfectly complemented by mashed or scalloped potatoes, vibrant vegetables, or a refreshing salad. This recipe promises to impress with its rich flavors and homey appeal, making it a sure hit for any gathering or family dinner.”