#savorysour

more of that brime <3

This Slow Cooker Balsamic Glazed Roast Beef is a delicious and easy-to-make dish that's perfect for a hearty meal. The tender beef is infused with a flavorful balsamic glaze, making it irresistibly savory and tangy. Serve it with your favorite sides for a comforting dinner everyone will love.

Ingredients: 3 lbs beef roast. 1/2 cup balsamic vinegar. 1/4 cup soy sauce. 3 tablespoons honey. 4 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon black pepper. 1/4 teaspoon red pepper flakes. 2 tablespoons cornstarch. 2 tablespoons water.

Instructions: Place beef roast in slow cooker. In a small bowl, mix together balsamic vinegar, soy sauce, honey, garlic, basil, oregano, black pepper, and red pepper flakes. Pour mixture over beef roast. Cover and cook on low for 6-8 hours or until beef is tender. Remove beef from slow cooker and let rest. Transfer remaining liquid from slow cooker to a saucepan. In a small bowl, mix cornstarch and water until smooth. Stir cornstarch mixture into saucepan with liquid. Bring to a boil, stirring constantly, until sauce thickens. Slice beef and serve with balsamic glaze.

Prep Time: 15 minutes

Cook Time: 360 minutes

You can taste all the flavors in these Argentinian Beef Burgers with Chimichurri. The juicy beef patties are seasoned with a mix of spices and topped with a fresh, bright chimichurri sauce. This makes them the perfect mix of savory and sour. You can eat these tasty burgers at your next barbecue or for dinner during the week.

Ingredients: 1 pound ground beef. 1/2 cup bread crumbs. 1/4 cup milk. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 4 burger buns. Lettuce leaves. Tomato slices. Red onion slices. Chimichurri sauce see instructions.

Instructions: Put the milk, chopped onion, minced garlic, salt, black pepper, paprika, and cayenne pepper in a bowl. Add the ground beef and mix it all together. Mix everything together well. Take the mixture and shape it into 4 burger patties. Set a grill or grill pan over medium-high heat to get it hot. For medium-rare, grill the burger patties for about 4 to 5 minutes on each side. You can change the cooking time to get the level of doneness you want. You can make the chimichurri sauce while the burgers are cooking. Follow the steps below. On the grill, toast the burger buns for about one minute, until they get a little brown. Put lettuce leaves, tomato slices, and red onion slices on the bottom bun to make the burgers. Spread chimichurri sauce over the top of the cooked burger patty. Put the other half of the bun on top, and serve hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

Juicy and flavorful, this Lemon Dijon Yogurt Chicken is a perfect combination of tangy and savory. The yogurt marinade tenderizes the chicken, while Dijon mustard and lemon add a zesty kick. Grilled to perfection, this dish is a delightful addition to your barbecue repertoire.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup plain Greek yogurt. 3 tablespoons Dijon mustard. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a bowl, mix together Greek yogurt, Dijon mustard, lemon juice, minced garlic, dried oregano, salt, and pepper. Place chicken breasts in a resealable plastic bag and pour half of the yogurt mixture over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 30 minutes, or preferably overnight for enhanced flavor. Preheat the grill to medium-high heat. Remove the marinated chicken from the bag and discard the used marinade. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165F 74C and the chicken is cooked through. During the last few minutes of grilling, brush the chicken with the reserved yogurt mixture for a flavorful glaze. Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving. Garnish with chopped fresh parsley and serve hot. Enjoy your delicious Lemon Dijon Yogurt Chicken!

Prep Time: 40 minutes

Cook Time: 15 minutes

Filipinos love Chicken Adobo, a stew-like dish that's easy to make in just one pot. It's savory and sour.

Ingredients: 1 lb chicken thighs, bone-in, skin-on. 1/2 cup soy sauce. 1/2 cup vinegar. 4 cloves garlic, minced. 1 bay leaf. 1 tsp whole peppercorns. 1 cup water. 2 tbsp cooking oil.

Instructions: In a pot, heat oil over medium-high heat. Add minced garlic and saut until fragrant. Add chicken thighs and brown on both sides. Pour in soy sauce, vinegar, water, bay leaf, and peppercorns. Bring to a boil, then reduce heat to simmer for 30 minutes, covered. After 30 minutes, uncover and increase heat to reduce sauce until thickened, about 10 minutes. Serve hot over rice and enjoy!

Prep Time: 10 minutes

Cook Time: 40 minutes

Juicy and flavorful, this Lemon Dijon Yogurt Chicken is a perfect combination of tangy and savory. The yogurt marinade tenderizes the chicken, while Dijon mustard and lemon add a zesty kick. Grilled to perfection, this dish is a delightful addition to your barbecue repertoire.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup plain Greek yogurt. 3 tablespoons Dijon mustard. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a bowl, mix together Greek yogurt, Dijon mustard, lemon juice, minced garlic, dried oregano, salt, and pepper. Place chicken breasts in a resealable plastic bag and pour half of the yogurt mixture over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 30 minutes, or preferably overnight for enhanced flavor. Preheat the grill to medium-high heat. Remove the marinated chicken from the bag and discard the used marinade. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165F 74C and the chicken is cooked through. During the last few minutes of grilling, brush the chicken with the reserved yogurt mixture for a flavorful glaze. Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving. Garnish with chopped fresh parsley and serve hot. Enjoy your delicious Lemon Dijon Yogurt Chicken!

Prep Time: 40 minutes

Cook Time: 15 minutes

Juicy and flavorful, this Lemon Dijon Yogurt Chicken is a perfect combination of tangy and savory. The yogurt marinade tenderizes the chicken, while Dijon mustard and lemon add a zesty kick. Grilled to perfection, this dish is a delightful addition to your barbecue repertoire.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup plain Greek yogurt. 3 tablespoons Dijon mustard. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a bowl, mix together Greek yogurt, Dijon mustard, lemon juice, minced garlic, dried oregano, salt, and pepper. Place chicken breasts in a resealable plastic bag and pour half of the yogurt mixture over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 30 minutes, or preferably overnight for enhanced flavor. Preheat the grill to medium-high heat. Remove the marinated chicken from the bag and discard the used marinade. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165F 74C and the chicken is cooked through. During the last few minutes of grilling, brush the chicken with the reserved yogurt mixture for a flavorful glaze. Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving. Garnish with chopped fresh parsley and serve hot. Enjoy your delicious Lemon Dijon Yogurt Chicken!

Prep Time: 40 minutes

Cook Time: 15 minutes