Barbara

Salt and ground black pepper
One 3-5 pound chuck roast (same as beef blade roast)
2-3 tbsp olive oil
2 whole onions, peeled and halved
6-8 whole carrots, peeled and cut into 2-inch pieces
1 cup red wine (doesn’t need to be anything fancy)
3 cups beef broth
2-3 sprigs fresh rosemary
2-3 sprigs fresh thyme
2-3 potatoes, peeled and cut into pieces
Preheat oven to 275˚F.
Generously salt and pepper the roast.

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Heat the olive oil in a large fry pan or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same fry pan or Dutch oven and toss them around a bit until slightly browned. Set aside the carrots with the onions.
If needed, add a bit more olive oil to the fry pan or Dutch oven. Place the meat in the fry pan or Dutch oven and sear it for about a minute on all sides, until it is nice and brown all over. Remove the roast to a plate.
With the burner still on medium-high, use either red wine or beef broth (about one cup) to deglaze the frying pan or Dutch oven, scraping the bottom with a whisk. Put the roast back into the Dutch oven (or deep, covered roasting pan) and add enough beef broth to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs. Add potatoes, too (optional).
Put the lid on, then roast it.
The original recipe says to roast a three-pound roast for three hours or a four-to-five-pound roast for four hours. I personally don’t think this is nearly time enough. When I cooked two two-pound roasts in a single roaster at once, it took six-and-a-half hours to cook. The roast is ready when it’s fall-apart tender. I think the longer you cook it, the more tender it gets. It’s hard to screw this up unless you undercook it.
Enjoy
Peut être une image de aliment

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My boyfriends exact words after his first recipe bite, “Oh my god, Swetty, this is fantastic!
This recipe recreates the popular Outback Steakhouse chicken dish, known for its savory flavors and melty cheese.

Ingredients:
Ingredient Quantity
Boneless, skinless chicken breasts 1 pound
Sliced mushrooms 1 cup
Chopped fresh parsley 2 teaspoons
McCormick Season All seasoning ½ teaspoon
Shredded Colby Jack cheese 3 cups
Bacon strips, fried and halved 6
Cooking oil As needed
For the Sauce:

Ingredient Quantity

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Southern Sausage Biscuits
These Southern sausage biscuits deliver everything you love about down-home breakfast cooking in one satisfying package. The fluffy buttermilk biscuits split open to reveal savory sausage patties that are perfectly seasoned and juicy, creating that classic combination that has fueled Southern mornings for generations. What makes this recipe particularly valuable is how it transforms simple ingredients into something that tastes like it came from a beloved grandmother’s kitchen, using techniques that guarantee tender biscuits every single time.

Ingredients:
→ Buttermilk Biscuits
01 – 2 cups all-purpose flour
02 – 1 tablespoon baking powder
03 – ½ teaspoon baking soda
04 – 1 teaspoon salt
05 – 6 tablespoons cold butter, cubed
06 – ¾ cup cold buttermilk
→ Sausage and Assembly
07 – 1 lb breakfast sausage
08 – Sliced cheddar or American cheese (optional)

How to Make Southern Sausage Biscuits

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 Start your day right with this delicious and nutritious oatmeal dish! Perfect for a healthy breakfast! 

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Air Fryer Garlic Butter Melting Potatoes (Preparation) 

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When it comes to snacking, most of us crave something crispy, flavorful, and satisfying—but we also want it to be healthy and protein-rich. That’s exactly where Cottage Cheese Sticks come in. This recipe is the perfect fusion of crunchy and creamy textures, offering a nutritious twist on traditional cheese sticks. Instead of using heavy mozzarella or processed cheese, we use cottage cheese as the star ingredient. The result? A lighter, protein-packed snack that you can enjoy guilt-free.

Whether you’re looking for a quick after-school treat for kids, a crowd-pleasing party appetizer, or a high-protein side dish to complement your salad, these Cottage Cheese Sticks deliver on all fronts.

Health Benefits of Cottage Cheese Snacks
Cottage cheese is often called a superfood for weight loss and muscle gain, and for good reason. Here’s why it makes these sticks not only tasty but also nutrient-rich:

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Zucchini fritters are a delightful dish that perfectly showcases the versatility of zucchini. They are crispy on the outside, tender on the inside, and packed with flavor. This Savory Zucchini Fritters with Cheese and Olives recipe combines grated zucchini with onions, eggs, cheese, and olives for a deliciously unique twist. Whether served as an appetizer, a side dish, or a light meal, these fritters are sure to impress.

The beauty of this dish lies not only in its taste but also in its simplicity. Made with just a handful of ingredients, it’s perfect for both beginner cooks and experienced chefs looking for a quick and healthy option. Plus, zucchini is a fantastic way to sneak some extra vegetables into your diet! Let’s dive into the recipe and discover how to make these delicious fritters step by step.

Full Recipe:
Ingredients
To prepare Savory Zucchini Fritters with Cheese and Olives, you will need the following ingredients:

Zucchini: 1 medium-sized
Salt: To taste
Onion: 1 medium, finely chopped
Egg: 1 large
Dried garlic: To taste
Flour: 4 tablespoons (all-purpose or whole wheat)
Olive oil: For frying
Cheese: 60 grams (feta, mozzarella, or any cheese of your choice), crumbled or grated
Tomato paste: 1 tablespoon
Olives: 30 grams, sliced (green or black, depending on preference)
Parsley: A handful, chopped, for garnish
Steps on How to Make Savory Zucchini Fritters
Step 1: Prepare the Zucchini
Grate the Zucchini: Start by washing and trimming the ends of the zucchini. Using a box grater or a food processor, grate the zucchini finely.
Season with Salt: Place the grated zucchini in a bowl, sprinkle with salt, and mix well. Let it sit for about 10 minutes. This process draws out excess moisture from the zucchini, which helps prevent soggy fritters.
Squeeze Out the Excess Liquid: After 10 minutes, take the grated zucchini and transfer it to a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible to ensure a firmer fritter texture.
Step 2: Mix the Ingredients
Combine Other Ingredients: In a mixing bowl, add the squeezed zucchini, finely chopped onion, and the egg. Mix well to combine.
Add Seasonings and Flour: Season the mixture with dried garlic, adding salt to taste. Then, add 4 tablespoons of flour to help bind the fritters together. Mix until all ingredients are evenly incorporated.
Add Cheese and Olives: Gently fold in the crumbled cheese and sliced olives, ensuring they are evenly distributed throughout the mixture.
Step 3: Fry the Fritters
Heat the Olive Oil: In a non-stick frying pan, heat a few tablespoons of olive oil over medium-low heat. You want enough oil to coat the bottom of the pan to help achieve a crispy exterior.
Spread the Mixture: Once the oil is hot, use a spoon or small ice cream scoop to drop portions of the zucchini mixture into the pan. Flatten them slightly with the back of the spoon to form patties.
Cook the Fritters: Fry the fritters on low heat for about 5 minutes on each side or until they are golden brown and cooked through. Avoid high heat, as this can cause the outside to burn before the inside is fully cooked.
Flip the Fritters: To flip the fritters, use a large plate. Place the plate over the pan, carefully invert the fritters onto the plate, and then slide them back into the pan to cook the other side.
Step 4: Serve
Prepare for Serving: Once the fritters are cooked and golden brown on both sides, transfer them to a paper towel-lined plate to absorb any excess oil.
Garnish: Serve the fritters warm, garnished with freshly chopped parsley. You can also add a dollop of sour cream or yogurt for extra creaminess and flavor.
Nutrition Facts (Per Fritter)
Here’s an approximate nutritional breakdown for one fritter (based on making about 8 fritters):

Calories: 100 kcal
Carbohydrates: 10 g
Protein: 4 g
Fat: 5 g
Saturated Fat: 1 g
Fiber: 1 g
Sugar: 1 g
These fritters are a great source of vegetables and can provide a balanced amount of protein and healthy fats, especially when paired with a yogurt dip.

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 MOUSSAKA (Greek Eggplant Casserole)

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 Ingredients:

For the Eggplant Layers:
• 3 large eggplants (about 2–2.5 lbs total)
• Olive oil for brushing or frying
• Salt

Optional Potato Layer:
• 2 large potatoes, peeled and sliced ¼ inch thick (optional)

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For the Meat Sauce:
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 500g (about 1 lb) ground beef or lamb (or a mix)
• 400g (14 oz) canned crushed tomatoes
• 2 tablespoons tomato paste
• ½ cup red wine (optional but traditional)
• 1 teaspoon sugar
• 1 cinnamon stick (or ¼ tsp ground cinnamon)
• ¼ teaspoon ground allspice (optional)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional)

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For the Béchamel Sauce:
• 4 tablespoons butter (60g)
• 4 tablespoons all-purpose flour (30g)
• 3 cups whole milk (warm)
• A pinch of nutmeg
• Salt and white pepper to taste
• 2 eggs, lightly beaten
• ½ cup grated Kefalotyri or Parmesan cheese

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 Instructions:

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