I saw this recipe it was so simple I had to try it! It was soo easy!
1 pound Unsalted Butter, Softened
1 cup Berries (Blackberries, Raspberries, Blueberries Ect)
Make the berry butter: in separate batches, whip 2 sticks of butter at a time on high using the whisk attachment. Switch to paddle attachment. Add 1/2 cup berries. Turn mixer on low for only about five seconds, just long enough for the berries to begin to mix in/break up, but not so long that it turns into a mess. Clean mixer bowl and attachments and repeat.
With each batch, turn mixture out onto a long sheet of plastic wrap set over a long sheet of foil. Use the wrap/foil to roll the butter into a cylinder: first seal the plastic wrap around the cylinder, then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut.
Once it's a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it, then transfer it to the fridge until you're ready to use it. Butter should be nice and firm.
This recipe came out good, ours was a thin roast so cook time was a bit shorter but came out sooo good! It smelled great cooking. The smell of the wine in the air hung in the house all day it smelled great!
The Lady & Sons Slow Cooker Pot Roast
One 3 pound boneless chuck roast
Salt and pepper
1/4 cup vegetable oil
1 yellow onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 cloves garlic, minced
1 can (10 3/4 ounces) Beef Gravy
1/2 cup chardonnay or other full-bodied white wine
1. Sprinkle the roast on all sides with Salt and Pepper (or seasoned salt). In a large skillet, heat the oil over medium high heat until it shimmers. Add the roast and brown all sides, about 5 minutes per side.
2. Place the roast in a slow cooker. Place the onion, bay leaves, crushed bouillon cubes, garlic, and gravy on top of roast. Pour in the wine. Add just enough water to cover the roast. Cook on low for 8 hours; remove and discard the bay leaves before serving.
We use a Bacon hot sauce but it was a tad to spicy for me (yes Im a whimp didn't eat spicy food growing up and mild is all I can take!) So next time we make it we won't be using the hot sauce!
Smoky Southern Spaghetti Carbonara
1/2 pound bacon, chopped
1 1/4 cups grated parmesan cheese
1/4 cup heavy cream
2 large eggs
tabasco or other hot sause
1 pound spaghetti
1 medium yellow onion, finely chopped
1. In a large, deep skillet, cook teh bacon over medium high heat until crisp, about 5 minutes. Drain the bacon on a paper towel-lined plate. Take the skillet off the heat, but dont drain off the bacon fat.
2. In a bowl, whisk together the parmesan, cream, eggs, 3/4 teaspoon salt, 1/2 teaspoon hot sauce, and black pepper to taste.
3. In a large pot of boiling salted water, cook teh pasta according to the package directions. Drain well.
4. While the pasta cooks, return the skillet to medium-high heat. Add the onion and cook until softened, about 5 minutes. Remove the skillet from the heat.
5. Immediately add the hot pasta, the bacon, and the egg mixture to the skillet; toss everything together to combine. The heat from the pasta and the skillet will thicken the eggs into a creamy sauce. Taste and add more salt, hot sauce, or black pepper, if desired. Serve hot.
Super easy! I was able to stock up on tilapia at $2.99 a lb my stock up price for it. I think I have 7 or 8 dinners worth!
3/4cup freshly grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped flat-leaf parsley
4 tilapia fillets (about 1 pound total)
1 lemon, cut into wedges
Preheat the oven to 400 degrees . In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.