Mtdl

Slow Cooker Beef Barbacoa

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Slow Cooker Beef Barbacoa is beef slowly cooked with onions in a flavorful broth until shreds easily with forks. This slightly sweet and smoky beef is delicious tucked into soft tacos, atop nachos or layered in tostadas! This recipe yields quite a bit and is great for serving a crowd.

1 tablespoon olive oil (extra light )
6 pounds beef chuck roast
kosher salt
black pepper (freshly ground)
1 large sweet onion ( diced)
1 cup dark brown sugar
6 cloves garlic (grated)
2 (rounded) tablespoons tomato paste
1 (rounded) tablespoons chili powder
2 (rounded) teaspoons chipotle powder
1 (rounded) teaspoon smoked paprika
3 cups low-sodium chicken stock

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How To Prepare Szechuan Peppercorns

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Learn How To Prepare Szechuan Peppercorns easily for your next recipe by following these simple steps.

1 tablespoon szechuan peppercorns

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Whiskey Sour Sunrise

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Cheers to spring with a Whiskey Sour Sunrise! Whiskey, freshly squeeze lemon juice and homemade cherry simple syrup makes for one excellent adult beverage! Yields 2 drinks in minutes.

2 ounces whiskey
2 ounces lemon juice (freshly squeezed, about 2 lemons)
1½ ounces cherry simple syrup (cherry )
2 orange slices (for garnish)
4 maraschino cherries (for garnish)

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Spicy Pickled Vegetables

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Having a jar of Spicy Pickled Vegetables in the fridge is never a bad idea! Radish, carrot and jalapeños are quickly pickled with garlic and cilantro to be crisp, delicious and with some heat. These crunchy gems are perfect on a sandwich, tacos or by themselves as a snack!

2 tablespoons sugar
1 tablespoon kosher salt
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/2 cup white wine vinegar ( or distilled white vinegar)
1 bunch carrots (small with the leafy tops and usually organic, sliced)
2 bunches radish (sliced)
2 jalapeno peppers (sliced)
3 cloves garlic (smashed peeled )
1/3 cup cilantro (chopped)

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Brown Butter Ice Cream

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This creamy Brown Butter Ice Cream, has toasty browned butter is mixed in to a simple ice cream base for a luxurious decadent ice cream.

8 tablespoons browned butter (cooled completely (see notes))
4 egg yolks
3/4 cup light brown sugar
2 cups heavy whipping cream
1 cup whole milk
2 teaspoons vanilla extract

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Summer Corn and Zucchini Chowder

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All of the best veggies in one bowl of this Summer Corn and Zucchini Chowder! Fresh sweet corn, zucchini, russet potatoes and bacon in a light and creamy soup! Serves 6 in about an hour.

olive oil spray
3 slices bacon
1 cup yellow onion (diced)
1/2 cup carrot (diced)
1/2 cup celery (diced)
2 cloves garlic (finely minced)
2 medium russet potatoes (diced)
2 sprigs thyme
2 bay leaves
4 cups low-sodium vegetable broth ((or 1 quart))
4 ears sweet corn (kernels cut off the cob)
1 zucchini (chopped)
1 cup half & half
2 teaspoons kosher salt (more or less to taste)
black pepper (freshly ground, to taste)
parsley (minced for garnish)
cayenne pepper ( or paprika, for garnish)

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Classic Béchamel Sauce Recipe (White Sauce)

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This Classic Béchamel Sauce calls for simple ingredients and is incredibly easy. A simple white sauce you can make in minutes.

2 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
1¼ cup whole milk
1/4 teaspoon kosher salt
1/8 teaspoon black pepper (freshly ground )
1 pinch nutmeg (freshly grated)

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Slow Cooker Chicken Stock

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In this Slow Cooker Chicken Stock, bones simmer low and slow with carrot, onion and celery for hours yielding a deep rich stock. Great to have on hand, freezes beautifully and delicous in your favorite soup, stew or sauce recipe!

bones from 1 to 2 chicken carcasses
2 carrots (chopped)
2 to 3 celery stalks (chopped)
2 medium yellow onions (ends trimmed, discarded and onions cut in half)
8 sprigs parsley
4 sprigs thyme
2 bay leaves
2 teaspoons black peppercorns
2 tablespoons apple cider vinegar
12 cups filtered water

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Kabocha Squash Thai Red Curry

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This Kabocha Squash Thai Red Curry is so warm and comforting! In it, kabocha squash simmers with carrots, onions and chickpeas in a Thai infused coconut broth. Serve over jasmine rice with chopped roasted peanuts, cilantro, pomegranate seeds and a wedge (or two) of lime for a satisfying meatless meal! Serves 8 in about an hour.

2 tablespoons unsalted butter
1 medium yellow onion (1/2-inch dice)
1 large carrot (1/2-inch dice)
1 pinch kosher salt (plus more to taste)
5 cups kabocha squash (peeled and cut 1-inch cubes)
15 ounces canned chickpeas (rinsed and drained)
4 cloves garlic (minced)
2 tablespoons ginger (minced)
3 tablespoons red curry paste
1 tablespoon tamarind paste
2 cups coconut milk (full fat )
1 cup low-sodium chicken stock
2 (generous) handfuls baby spinach
1 tablespoons fish sauce (plus more or use less to taste)
4 cups cooked jasmine rice
1 cup peanuts (finely chopped, for serving)
1/2 cup cilantro (chopped, for serving)
1/2 cup pomegranate arils (for serving)
lime wedges (for serving)

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Easy Beef Bourguignon

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Chilly nights call for cozy dinners, like this Easy Beef Bourguignon. Beef simmers with mushrooms and onions in a wine and beef broth. Serve over mashed potatoes with garlicky roasted carrots for the ultimate comfort meal.

4 strips center cut bacon (diced)
3 pounds bottom round roast (cut into 1½ inch pieces)
kosher salt
black pepper (freshly ground)
3 tablespoons unbleached all-purpose flour
8 ounces cremini mushrooms (sliced )
2 (short) stalks celery (sliced)
8 ounces pearl onions (see notes)
3 cloves garlic (minced)
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
2 cups beef stock
2 cups pinot noir ( or burgundy wine)

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