La Trish

This recipe for Braised Chuck Roast makes meat that is tender and juicy, and the red wine and aromatic herbs give it a lot of flavor. This dish is perfect for cozy family dinners or important events.

Ingredients: 1 4-5 pound chuck roast. Salt and black pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, chopped. 2 stalks celery, chopped. 1 cup red wine. 2 cups beef broth. 2 sprigs fresh thyme. 2 sprigs fresh rosemary. 2 bay leaves.

Instructions: Preheat oven to 325F 165C. Season the chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside. Add onion, garlic, carrots, and celery to the pot. Cook until softened, about 5 minutes. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Return the chuck roast to the pot and add beef broth, thyme, rosemary, and bay leaves. Cover and transfer to the preheated oven. Braise for 3-4 hours, or until the meat is tender and falling apart. Remove the roast from the pot and let it rest for 10-15 minutes before slicing. Serve the sliced roast with the braising liquid spooned over the top.

Prep Time: 20 minutes

Cook Time: 240 minutes

An oil drum can be turned into a unique and useful pizza oven for a fun and tasty BBQ. Your homemade pizzas taste smoky because of the high heat from the charcoal and wood.

Ingredients: 1 oil drum barrel. Fire bricks. Grill grate. Metal mesh. High-heat paint. Fire-resistant mortar. Charcoal. Wood chunks. Pizza dough. Pizza sauce. Mozzarella cheese. Your favorite pizza toppings.

Instructions: Cut the oil drum barrel vertically to create a lid and a base. Line the inside of the barrel with fire bricks, leaving space for airflow. Attach the metal mesh to the bottom of the barrel for the pizza to cook on. Place a grill grate on top of the fire bricks for additional support. Apply a layer of fire-resistant mortar to seal any gaps between the bricks. Paint the outside of the barrel with high-heat paint for a finished look. Allow the paint and mortar to dry completely before use. Fill the barrel with charcoal and add wood chunks for flavor. Ignite the charcoal and let it burn until the wood chunks produce a steady flame. Stretch pizza dough onto the metal mesh, add sauce, cheese, and toppings. Place the lid on the barrel to create a convection-style pizza oven. Rotate the pizza occasionally for even cooking, using a pizza peel. Cook until the crust is golden brown and the cheese is melted and bubbly. Remove the pizza, let it cool for a few minutes, then slice and enjoy!

Prep Time: 60 minutes

Cook Time: 15-20

Indulge in the perfect combination of sweet and salty with these ooey gooey Kettle Chip Chocolate Chunk Cookies! The crushed kettle chips add a delightful crunch and a hint of saltiness to complement the rich chocolate chunks.

Ingredients: 1 cup crushed kettle chips. 2 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup packed brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 1 1/2 cups chocolate chunks.

Instructions: Preheat the oven to 375F 190C. In a bowl, mix the crushed kettle chips, flour, and baking soda. In a separate bowl, beat together the butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Gradually mix in the dry ingredients until well combined. Stir in the chocolate chunks. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown. Cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

If you like peanut butter and chocolate, these Vegan Magic Butterfinger Bars are a great treat. They're sweet, crunchy, and hard to resist, and they're great for any event.

Ingredients: 1 cup creamy peanut butter. 1/2 cup maple syrup. 1/2 cup coconut oil. 2 cups vegan crispy rice cereal. 1 cup vegan chocolate chips.

Instructions: Mix peanut butter, maple syrup, and coconut oil in a saucepan over low heat. Mix everything together until it's smooth. Take it off the heat and mix in the crispy rice cereal until it's all covered. Put the mixture firmly into an 8x8-inch baking dish that has been lined with parchment paper. You can melt vegan chocolate chips in the microwave or over two pots of water. Spread the melted chocolate out over the peanut butter mixture. Put it in the fridge for at least an hour so it can set. Cut into bars and serve after it's set.

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy a healthier version of Zupas Nuts About Berries Salad that's packed with a variety of fresh berries, crunchy nuts, and creamy feta cheese, all drizzled with a tangy balsamic vinaigrette dressing. It's a delightful and nutritious salad that's perfect for a light meal or a side dish.

Ingredients: 4 cups mixed greens e.g., spinach, arugula, romaine. 1 cup strawberries, sliced. 1/2 cup blueberries. 1/2 cup raspberries. 1/4 cup chopped pecans. 1/4 cup sliced almonds. 1/4 cup crumbled feta cheese. 1/4 cup balsamic vinaigrette dressing.

Instructions: Wash and dry the mixed greens thoroughly. In a large salad bowl, combine the mixed greens, strawberries, blueberries, raspberries, pecans, almonds, and crumbled feta cheese. Drizzle the balsamic vinaigrette dressing over the salad. Toss the salad gently to evenly distribute the ingredients and coat them with the dressing. Serve immediately as a refreshing and nutritious salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

It only takes 8 minutes to cook this Air Fryer Chicken Breast recipe, and it's very juicy and tasty. This is the perfect quick and healthy meal.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 teaspoon paprika. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Get your air fryer ready by heating it up to 375F 190C. Put the olive oil, paprika, garlic powder, salt, and black pepper in a small bowl. Mix them together to make a marinade. Make sure to cover all of the chicken breasts with the marinade by rubbing them in it. Stack the chicken breasts one on top of the other in the air fryer basket. Flip the food over halfway through the 8-minute cooking time in the air fryer. Use a meat thermometer to find out how hot the chicken breasts are inside. To make sure they are fully cooked, they should reach 165F 74C. Take the chicken breasts out of the air fryer when they're done and let them rest for a few minutes before cutting them. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 8 minutes

These Slow Cooker Shredded Pork French Dip Sandwiches are tender, flavorful, and perfect for a satisfying meal. The pork is slow-cooked with a blend of savory seasonings until it's fall-apart tender, then piled high onto crusty French rolls with gooey melted provolone cheese. These sandwiches are then toasted to perfection and served with a side of savory au jus for dipping.

Ingredients: 3 lbs pork shoulder, trimmed of excess fat. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup Worcestershire sauce. 2 cloves garlic, minced. 1 teaspoon dried rosemary. 1 teaspoon dried thyme. 1/2 teaspoon black pepper. 6 French rolls or baguettes. 12 slices provolone cheese. 1/4 cup butter, melted. 1 tablespoon chopped fresh parsley optional.

Instructions: In a slow cooker, combine pork shoulder, beef broth, soy sauce, Worcestershire sauce, garlic, rosemary, thyme, and black pepper. Cover and cook on low for 8-10 hours, or until pork is tender and easily shreds with a fork. Preheat oven to broil. Split French rolls or baguettes lengthwise and place them on a baking sheet. Remove pork from slow cooker and shred using two forks. Place shredded pork on one half of each roll, top with two slices of provolone cheese, and place under the broiler until cheese is melted and bubbly. Brush the top halves of the rolls with melted butter and sprinkle with chopped parsley, if desired. Serve sandwiches with the remaining juices from the slow cooker for dipping.

Prep Time: 20 minutes

Cook Time: 480 minutes

This spiked punch is a delicious mix of apple cider, ginger ale, and spiced rum. It's great for parties and cozy nights in. Adding fresh apple slices gives it a crisp texture, and cinnamon sticks give it a warm smell and taste.

Ingredients: 6 cups apple cider. 2 cups ginger ale. 1 cup spiced rum. 1/4 cup lemon juice. 2 apples, thinly sliced. Cinnamon sticks for garnish.

Instructions: Fill a big pitcher or punch bowl with ice. Add apple cider, ginger ale, spiced rum, and lemon juice. Mix things together well. Slice the apples very thinly and add them to the mix. Put it in the fridge for at least an hour to let the flavors mix. Serve cold over ice. Add a cinnamon stick to the top of each glass before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

BLT Roll-ups are a tasty take on the traditional BLT sandwich. They're quick and simple to make, and they're great for a snack or light lunch. There is a soft tortilla with a creamy mayo spread on it. Inside is crispy bacon, fresh lettuce, and juicy tomatoes.

Ingredients: 4 large lettuce leaves. 8 slices bacon, cooked crispy. 1 large tomato, thinly sliced. 4 tablespoons mayonnaise. 4 large tortillas or wraps.

Instructions: Lay out one tortilla or wrap on a clean surface. Spread 1 tablespoon of mayonnaise evenly over the entire tortilla. Place a lettuce leaf on top of the mayo-covered tortilla. Place 2 slices of crispy bacon on top of the lettuce. Add a few slices of tomato over the bacon. Carefully roll up the tortilla, tucking in the sides as you go, to create a roll-up. Repeat steps 1-6 for the remaining tortillas and ingredients. Slice each roll-up in half diagonally to serve as halves or leave them whole.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Raspberry Coconut Smoothie Bowl is a delightful and healthy breakfast or snack option. It's bursting with the natural sweetness of raspberries, creaminess of coconut milk, and the goodness of Greek yogurt. Topped with granola and fresh raspberries, it's a satisfying treat that's both delicious and nutritious.

Ingredients: 1 cup frozen raspberries. 1/2 cup coconut milk. 1 ripe banana. 1/4 cup Greek yogurt. 2 tablespoons honey. 1/4 cup granola. Fresh raspberries and shredded coconut for garnish.

Instructions: In a blender, combine the frozen raspberries, coconut milk, banana, Greek yogurt, and honey. Blend until smooth and creamy, adding more coconut milk if needed to reach your desired consistency. Pour the smoothie into a bowl. Top with granola, fresh raspberries, and shredded coconut. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Experience the flavors of Turkish street food in a burger form with these delicious Kofte Kebab Burgers. They're juicy, aromatic, and bursting with Mediterranean spices.

Ingredients: 500g ground beef or lamb. 1/2 cup finely chopped onion. 2 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1/2 tsp ground cumin. 1/2 tsp ground coriander. 1/2 tsp paprika. Salt and pepper to taste. 4 burger buns. Lettuce leaves. Tomato slices. Red onion rings. Tzatziki sauce. Olive oil for grilling.

Instructions: Ground meat, chopped onion, minced garlic, parsley, ground cumin, ground coriander, paprika, salt, and pepper should all be mixed together in a bowl. You should mix the ingredients well and then shape them into burger patties. Brush olive oil on your grill or stovetop grill pan and heat it up. Grill the kofte burger patties for four to five minutes on each side, or until they are done the way you like them. Toast the burger buns a little on the grill. Starting with the bottom bun, put a lettuce leaf on it. Then add a kofte burger patty, tomato slices, red onion rings, and a dollop of tzatziki sauce. Put the other half of the burger bun on top. Have fun with your Turkish Kofte Kebab Burgers while they're still hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the delightful layers of chocolate and vanilla pudding, complemented by the sweetness of fresh strawberries and the satisfying crunch of almond granola. This Strawberry Tuxedo and Almond Crunch Pudding Parfait is an easy-to-make, elegant dessert that will impress your guests.

Ingredients: 1 cup sliced strawberries. 1 cup chocolate pudding. 1 cup vanilla pudding. 1 cup almond crunch granola. 1/2 cup whipped cream. Chocolate shavings for garnish. Fresh mint leaves for garnish.

Instructions: In serving glasses or jars, layer sliced strawberries at the bottom. Add a layer of chocolate pudding on top of the strawberries. Follow with a layer of vanilla pudding. Sprinkle almond crunch granola over the vanilla pudding layer. Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream on top. Garnish with chocolate shavings and fresh mint leaves. Refrigerate for at least 30 minutes before serving. Enjoy your Strawberry Tuxedo and Almond Crunch Pudding Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

These pina colada doughnuts are a tropical treat that are vegan. They are a sweet treat that's great for any event. They are made with coconut milk and pineapple juice and have toasted coconut and pineapple chunks on top.

Ingredients: 1 cup all-purpose flour. 1/2 cup coconut milk. 1/4 cup pineapple juice. 1/4 cup coconut sugar. 2 tbsp coconut oil, melted. 1 tsp baking powder. 1/2 tsp vanilla extract. 1/4 tsp salt. 1/2 cup shredded coconut for topping. 1/4 cup pineapple chunks for topping.

Instructions: Warm the oven up to 350F 175C and grease a pan for doughnuts. Whisk the flour, baking powder, coconut sugar, and salt together in a bowl. Mix the dry ingredients together with the coconut milk, pineapple juice, melted coconut oil, and vanilla extract. Mix everything together well. Fill up each doughnut hole about three quarters of the way to the top with batter after the pan is ready. The doughnuts should be baked in a hot oven for 12 to 15 minutes, or until they are golden and a toothpick stuck in the middle comes out clean. The doughnuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. Toast the coconut flakes in a dry skillet over medium-low heat until they turn a light golden color while the doughnuts cool. After the doughnuts have cooled, coat the tops with the toasted coconut and add a few pineapple chunks to each one. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the delicious mix of fresh fruits and creamy vanilla custard on top of a crisp puff pastry shell, finished with a sweet honey glaze.

Ingredients: 1 sheet of ready-made puff pastry. 1 cup vanilla custard. Assorted fresh fruits such as strawberries, kiwi, blueberries. 2 tablespoons honey.

Instructions: Warm the oven up to 190C 375F. On a floured surface, roll out the puff pastry and cut it into circles that are about the size of tarts. Put the circles of dough on a baking sheet that has been lined with parchment paper. Poke holes in the dough with a fork to keep it from puffing up. Put it in the oven for 15 to 20 minutes, or until it turns golden brown and puffs up. Let the pastry cool all the way down. Cover each pastry circle with a thin layer of vanilla custard. Put the fresh fruits on top of the custard after cutting them up. Spread honey on top of the fruit. Put it in the fridge for 30 minutes before you serve it.

Prep Time: 15 minutes

Cook Time: 20 minutes

#fruitycustardlove, #fruitfulindulgence, #freshfruitdelight

Skillet Chicken Tacos are a quick and tasty meal that you can easily make your own by adding your favorite toppings. This recipe makes a tender chicken breast with fragrant spices and brightly colored vegetables. It all cooks in one skillet, which makes cleanup easy.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon garlic powder. 1/4 teaspoon paprika. Salt and pepper to taste. 1 small onion, diced. 1 bell pepper, diced. 1 cup diced tomatoes. 8 small flour tortillas. Optional toppings: shredded cheese, sour cream, avocado, salsa, cilantro.

Instructions: In a skillet, heat olive oil over medium-high heat. Add diced chicken to the skillet and season with chili powder, cumin, garlic powder, paprika, salt, and pepper. Cook until chicken is browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside. In the same skillet, add diced onion and bell pepper. Cook until vegetables are tender, about 5 minutes. Return cooked chicken to the skillet and add diced tomatoes. Cook for an additional 2-3 minutes, until heated through. Warm flour tortillas in a separate skillet or in the microwave. Fill tortillas with the chicken and vegetable mixture. Serve hot with optional toppings like shredded cheese, sour cream, avocado, salsa, and cilantro.

Prep Time: 15 minutes

Cook Time: 15 minutes

A hearty and flavorful soup made with beans, chicken, and spices that is cooked slowly and low. Great for a cozy night in or feeding a lot of people!

Ingredients: 1 lb boneless, skinless chicken breasts. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 can 4 oz diced green chilies. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon chili powder. 1 teaspoon cumin. 4 cups chicken broth. Salt and pepper to taste. 1 cup frozen corn. Juice of 1 lime. Tortilla strips, avocado slices, shredded cheese, and cilantro for serving.

Instructions: Place chicken breasts at the bottom of the slow cooker. Add black beans, diced tomatoes, diced green chilies, chopped onion, minced garlic, chili powder, cumin, chicken broth, salt, and pepper. Stir to combine ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, shred the chicken with forks directly in the slow cooker. Stir in frozen corn and lime juice. Cover and continue cooking for the remaining time. Serve hot, garnished with tortilla strips, avocado slices, shredded cheese, and cilantro.

Prep Time: 15 minutes

Cook Time: 360 minutes

This linguine with garlic chili peanut sauce is a delicious and flavorful vegan dish that combines the richness of peanut butter with the heat of chili flakes. It's easy to make and perfect for a quick weeknight dinner.

Ingredients: 200g linguine pasta. 3 cloves garlic, minced. 2 tbsp peanut butter. 1 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp rice vinegar. 1 tsp chili flakes. 1/4 cup water. 2 tbsp chopped peanuts. 2 tbsp chopped green onions.

Instructions: Cook linguine pasta according to package instructions until al dente. Drain and set aside. In a small saucepan, heat a bit of oil over medium heat. Add minced garlic and saut until fragrant. Add peanut butter, soy sauce, maple syrup, rice vinegar, chili flakes, and water to the saucepan. Stir until well combined and heated through. Add the cooked linguine pasta to the saucepan and toss until the pasta is evenly coated with the sauce. Serve the linguine with garlic chili peanut sauce topped with chopped peanuts and green onions.

Prep Time: 10 minutes

Cook Time: 10 minutes