Italian Beef (Slow Cooker)

 Italian Beef (slow cooker)

This crockpot recipe is FULL of flavor and very easy to make! I served it on a toasted bun with melty provolone cheese slices, so delicious and filling! You could also serve this over mashed potatoes and it would be great. 

Ingredients  

• ▢ 2.5-5 pound chuck roast
• ▢ 1-2 teaspoons sea salt 
• ▢ 1-2 teaspoons ground pepper
• ▢ 2-3 cups beef broth
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon dried basil
• ▢ 1 teaspoon dried parsley
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon garlic powder
• ▢ 1 bay leaf
• ▢ ¼ cup light brown sugar
• ▢ 1 package Italian-style salad dressing mix (dry)
• ▢ ¼ teaspoon red pepper flakes
• ▢ ½ cup pepperoncini juice
• ▢ 
• ▢ sub rolls, optional for serving
• ▢ provolone, optional for serving

Instructions

• Rub the roast with about a teaspoon or 2 each of salt and pepper and sear on all sides (I used canola oil on med-high for about 2-3 minutes per side). Transfer the roast to a slow cooker.
• In large bowl, whisk together the remaining ingredients:
• 2 teaspoons sea salt, 
• 2-3cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 bay leaf
• ¼ cup light brown sugar
• package Italian-style salad dressing
• 1/4 teaspoon red pepper flakes
• 1/2 cup pepperoncini juice
• Pour over the roast and cook on low for 8 to 10 hours or high for 4 to 5 hours.
• With an hour left in the cooking process, remove the bay leaf and shred the meat, let cook for the remaining hour.
• Enjoy as a sandwich with provolone cheese on a sub roll or over mashed potatoes.

Luke’s Favorite Chili

 It’s the perfect time of year for chili, and finding the *perfect* chili recipe can be tricky. We’ve been on the hunt for a new recipe that didn’t use ground beef, but instead, some sort of brisket/chuck roast. This is the second one we tried and we were sold! It’s so rich and hearty and the flavors blend so nicely. The meat is tender from the low and slow cook time in the crockpot. Give this one a try if you are looking to break out from your usual Go-to chili recipe, you might just have a new favorite :)

Luke’s Favorite Chili

Ingredients

• 3 lb chuck roast cut into 1 1/2 inch pieces
• 1 TBS salt
• 2 tsp black pepper
• 2 TBS vegetable oil
• 1 diced onion
• 1 diced bell pepper
• 1 TBS diced jalapeños
• 1 TBS minced garlic
• 1 28oz can of crushed tomatoes
• 1 14.5oz can of diced tomatoes
• 2 TBS tomato paste
• 2 15 oz cans of chili beans or red kidney in beans (drained)
• 2 TBS Worcestershire sauce
• 1/3 cup ancho chili powder
• 4 TBS light brown sugar, divided
• 2 TBS onion powder
• 1 TBS garlic powder
• 1 TBS Italian seasoning
• 1 tsp cumin
• 1 tsp allspice
• 1 cup beef broth
• Salt and pepper to taste
• Desired toppings (cheese, sour cream, Fritos, cornbread)

Instructions

1. In a small bowl, mix the ancho chili powder, 2 TBSP brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice together to make the Chili Seasoning. Set aside.
2. Season the roast pieces with 1 TBS of salt, 2 tsp black pepper, and 1 TBS of the Chili Seasoning.
3. Heat the vegetable oil in a pan.
4. Sear the roast pieces until all sides are brown. Do this in batches until all pieces have been seared. Do not crowd the pan.
5. Remove the roast.
6. In the same pan, add in the onion, bell pepper, garlic and jalapeños.
7. Sauté until the veggies take on some color and the fond (brown bits at the bottom of the pan) have lifted and combined with the veggies.
8. Spray the Crockpot (slow cooker) with nonstick cooking spray.
9. Add in the roast with the juices it’s rendered.
10. Pour in the sautéed veggies, crushed tomatoes, diced tomatoes, tomato paste, beans, Worcestershire sauce, beef broth, and the rest of the Chili Seasoning and remaining 2 TBSP of brown sugar. 
11. Stir well.
12. Cover with the lid and slow cook on HIGH for 6-7 hours or on LOW for 10-12 hours.
13. Taste and adjust seasoning as desired.

Serve with toppings of your choice. Cornbread, sour cream, Fritos, cheddar cheese

Update: I tried this with 2 pounds of ground beef and it turned out great! Of course if you have the time for the chuck roast it’s the best but the ground beef was also very good for a simplified version! 

Raspberry Cobbler with Dark Chocolate Biscuits

 

This raspberry cobbler with dark chocolate biscuits is perfect for a Valentine’s treat! ❤️ it’s a little tart from the raspberries, the biscuits are so rich and chocolaty, pair it with some vanilla ice cream or whip cream and it’s a wonderful dessert!

Raspberry Cobbler with Dark Chocolate Biscuits

INGREDIENTS

For the filling: 

• 24 oz. frozen raspberries
• 3½ tbsp. sugar
• 3 tbsp. cornstarch
• 1 tsp. freshly squeezed lemon juice
• 1 tbsp. vanilla extract

For the biscuits: 

• 1 cup all-purpose flour
• 1/3 cup dark unsweetened cocoa powder
• 3 tbsp. sugar
• Pinch of salt
• 4 oz. (8 tbsp.) unsalted butter, cold and cut into small pieces
• ½ cup plus 2 tablespoons buttermilk
• 2 oz. coarsely chopped chocolate

DIRECTIONS

• 01

  Preheat the oven to 425˚ F.  Lightly grease a 2 to 2.5 quart baking dish. In the dish, combine the raspberries, sugar, cornstarch, lemon juice and vanilla.  Fold together gently with a spatula until evenly mixed.  Transfer to the oven and bake 10 minutes without the topping.

• 02

  Meanwhile, make the biscuits.  In a medium bowl, combine the flour, cocoa, sugar, and salt.  Whisk well to blend.  Add in the butter pieces and toss with the dry ingredients.  Cut the butter into the dry ingredients with a pastry blender or two knives until the mixture is crumbly and the largest butter pieces are the size of small peas.  Stir in the buttermilk and mix gently with a fork until a dough begins to form.  Knead together gently, just until the dry ingredients are incorporated.  Gently fold in the chopped chocolate.  Turn the dough out onto a lightly floured surface and pat down into an even layer about 1 inch thick.  Use a cookie cutter to cut out heart-shaped biscuits, rerolling dough scraps if needed.

  
  

  • 03

    Add the biscuits to the warmed fruit and return the baking dish to the oven.  Bake about 15-20 minutes more, until the fruit mixture is bubbling and the biscuits are just set and baked through.  (The juices will settle after resting a few minutes, but if the fruit is too juicy, feel free to spoon a bit of the juice off or wick away with paper towels.)  Serve warm, with vanilla ice cream or whipped cream if desired.

Creamy Chicken Boursin Orzo Bake

Creamy Chicken Boursin Orzo Bake

This is a great one pot meal that combines, juicy chicken with creamy Boursin cheese and hearty orzo, and even sneaks in some vegetables (peas). It makes a great winter meal, and a break from soups, if you are getting a little tired of those at this point in the colder months. 

Creamy Chicken Boursin Orzo Bake

INGREDIENTS:

• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts, diced
• Salt and pepper, to taste
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups orzo pasta
• 3 cups chicken broth
• 1 package (5.2 oz) Boursin garlic and herb cheese
• 1 cup frozen peas
• ½ cup grated Parmesan cheese
• Fresh parsley, for garnish

INSTRUCTIONS:

1. Preheat your oven to 375 degrees Fahrenheit.
2. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat.
3. Season the diced chicken breasts with salt and pepper. Add to the skillet and cook until golden brown and nearly cooked through, about 5-7 minutes. Remove the chicken from the skillet, set aside.
4. In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
5. Stir in the orzo and cook for about 2 minutes to lightly toast it, ensuring it's well coated with the remaining oil and juices. Add the chicken broth and bringThe mixture to a boil
6. Reduce the heat to low and add the Boursin cheese, stirring until the cheese is melted and the mixture is creamy. Return the chicken to the skillet, adding the frozen peas, and stir to combine everything evenly.
7. Sprinkle the top with grated Parmesan cheese
8. Transfer the skillet to the oven, uncovered, and bake for 15-20 minutes, or until the orzo is tender and The liquid is mostly absorbed
9. Remove from the oven and let it sit for a few minutes to set. Garnish with fresh chopped parsley before serving.

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Roasted Turkey Breast

 An oven roasted turkey recipe, perfect for a Thanksgiving feast! 

Roasted Turkey Breast

Ingredients 

• One bone in Turkey Breast
• 2 oz salted butter (half a stick)
• 1 Tablespoon weeknight hero spice blend (equal parts: Garlic Powder, Onion Powder, Smoked Paprika, & Whole Dried Parsley)

Directions 

• The day before cooking, place the turkey on a work surface and pat dry with paper towels. Season on all sides with salt and pepper. Transfer to an airtight container (or a large resealable bag); refrigerate until ready to cook.
• One hour before cooking, remove the seasoned turkey from the refrigerator to bring to room temperature.
• Remove the plain butter from the refrigerator to soften.
• In a bowl, combine the softened butter and weeknight hero spice blend; season with salt and pepper. Using a fork, mash to combine.
• Preheat the oven to 400°F. Line a sheet pan with foil.
• Thoroughly coat the prepared turkey with the seasoned butter. Transfer to the sheet pan, skin side up.
• Roast 50 minutes. Leaving the oven on, remove from the oven.
• Carefully place a large piece of foil over the turkey. Return to the oven and roast 20 to 30 minutes, or until the turkey is browned and cooked through. Reserving the drippings for the gravy, transfer the roasted turkey to a cutting board, skin side up, and let rest at least 20 minutes.