Ingredients 1 1/2 lbs (680 g) beef chuck roast meat 3 fresh Roma tomatoes (180 g) 1 small onion (100 g) 3 cloves fresh garlic (15 g) 3 Tbsp (45 ml) cooking oil 1/2 tsp (2.5 g) salt 1/2 tsp (1 g) black pepper 1 tsp (3 g) ground cumin 1 Tbsp (10 g) beef bouillon powder 3 Tbsp (30 g) all-purpose flour 3 cups (709 ml) water Prepare the ingredients by cutting beef into 1/2 inch pieces, small dice the tomatoes, finely chop the onions and finely mince the garlic. In a preheated skillet with a lid, add cooking oil and brown the meat over a high heat. Remove the browned meat from the skillet and set aside until needed. Lower the heat to medium and in the same skillet sauté the chopped onions, tomatoes and garlic until the tomatoes have softened and the onions are translucent. Now add browned meat back into the skillet with the sauté and combine well over a medium heat. Add salt, pepper, ground cumin and beef bouillon powder. Then combine. Now sprinkle flour evenly over everything in the skillet, cook and combine well for 1 to 2 minutes or until a golden brown crust forms at the bottom of the pan. Add in water slowly while mixing. A sauce should form. Bring to a gentle simmer, cover with a lid, lower the heat and simmer for at least 1 hour or until the meat is tender. Stir occasionally while it simmers to prevent the bottom from burning. Adjust heat source accordingly. Extra water may be needed during the cooking process if meat needs to cook longer to become tender. Once the meat is tender and the gravy has thickened, turn off the heat. Set for ten minutes and serve. PRINTABLE RECIPE

Every year around the holidays someone in my family brings Jiffy corn casserole as a side. I honestly will make this anytime of the year. This casserole pairs well with roasted or baked chicken. You can make this casserole savory or sweet. PRINTABLE RECIPE INGREDIENTS 1 box Jiffy corn muffin mix (see below for substitution) 2 large eggs 15 oz can of corn (drained) 14.75 oz (418 g) can of creamed corn 1/2 cup (120 g) sour cream 1 stick of unsalted butter (113 g) 3/4 cup (177 ml) whole milk 1 cup (75 g) shredded cheddar cheese *2 to 2.3 quart baking dish* **See YouTube video for detailed recipe video** INSTRUCTIONS Preheat oven to 350 degrees F / 176 degrees C In a large bowl combine and mix all ingredients well In a buttered or greased 10 x 7 x 3 baking dish, pour in the batter Bake in a preheated oven at 350 degrees F / 176 degrees C for 50 to 55 minutes *cook time may vary* Once the corn casserole has cooked through, remove from oven and allow to set for 15 minutes before serving **Makes at least 8 servings N O T E S : You can substitute the box of Jiffy corn muffin mix with the ingredients below SUBSTITUTE FOR JIFFY MIX 1 cup (155 g) yellow corn meal 2/3 cup (85 g) all-purpose flour 1 Tbsp baking powder 1/4 cup (50 g) sugar 1/2 tsp salt

Tender garlic butter and herb steak bites are a great way to make a meal for 2 from 1 ribeye steak. The combination of garlic, rosemary and butter create a fragrant flavor to the steak. This goes great with a garden salad and crusty baked french bread. Make this for dinner or a stay at home date night meal for two. PRINTABLE RECIPE Ingredients 1 lb (454 g) beef ribeye steak 1 tsp salt (I like to use onion salt) 1/4 tsp black pepper 2 cloves garlic 1 sprig of fresh rosemary 2 Tbsp (28.5 g) unsalted butter garnish with cracked black pepper and fresh chopped parsley 2 Tbsp (30 ml) cooking oil (for pan) **See YouTube video for detailed recipe video** Cut steak into bite sized chunks, season with salt and pepper In a preheated pan over a medium high heat, add cooking oil Now add the steak in a single layer to pan and sear for at least 1 to 2 minutes on each side Add the butter, whole garlic and rosemary to the pan Coat and baste the steak bites in the garlic butter for 2 minutes, remove from heat and rest for 5 minutes Garnish with cracked black pepper and fresh chopped parsley then serve

Seafood cornbread dressing can be a great side or meal on it's own. This is also serves as a stuffing for fish, crab shells or jumbo shrimp. Serve this alongside blackened fish and a garden salad for a seafood dinner. PRINTABLE RECIPE SEAFOOD CORNBREAD DRESSING INGREDIENTS 8x8 pan of cooked cornbread **see recipe below 8 oz (227 g) lump crab meat 10 oz (283 g) small to medium shrimp 1 small bell pepper (diced) 2 celery sticks (diced) 1/2 of a small to medium onion (diced) 2 cloves of garlic (minced) 1 Tbsp (15 ml) cooking oil 4 Tbsp (57 g) unsalted butter 1 to 1 1/2 tsp Old Bay seasoning 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp rubbed sage 1/2 tsp dried thyme 1/4 tsp cayenne pepper 1/4 tsp smoked paprika salt and pepper to taste 1 to 1 1/2 cups (236.5 to 355 ml) vegetable broth 1 large egg (optional) **CORNBREAD** 1 cup (155 g) yellow cornmeal 2/3 cup (85 g) all-purpose flour 1 Tbsp (13 g) baking powder 2 Tbsp (25 g) sugar 1/2 tsp salt 1 Tbsp (15 ml) cooking oil 3/4 cup (177 ml) milk 1 large egg **See YouTube video for detailed recipe video** CORNBREAD INSTRUCTIONS 1. Preheat oven to 350 degrees F / 176 degrees C 2. In a bowl add all dry ingredients and combine 3. Add all wet ingredients to the bowl and combine well with dry ingredients 4. Pour mixture in a greased 8 inch round or square baking dish 5. Bake in a preheated oven at 350 degrees F / 176 degrees C for 20 to 25 minutes 6. Once baked, remove from oven, cut and crumble 7. Return cornbread to oven and bake until golden brown and toasted DRESSING INSTRUCTIONS 1. Preheat oven top 375 degrees F / 190 degrees C 2. In a pan add cooking oil, butter, diced bell pepper, onion, celery, and minced garlic 3. Sauté until softened and translucent 4. Add seasonings and shrimp to pan then sauté on a medium high heat for 2 to 3 minutes 5. Add crab meat, combine and continue to sauté for an additional minute, then remove from heat 6. In a large bowl with baked cornbread crumbles combine seafood vegetable sauté, vegetable broth and combine well 7. Taste for seasoning and salt, then adjust to your preference 8. Add egg and mix well 9. To a buttered 8 x 8 baking dish add the dressing mixture and cover with foil 10. Bake in a preheated oven at 375 degrees F / 190 degrees C covered for 25 minutes 11. Remove the foil and continue to bake for an additional 15 minutes or until golden brown on top

Wonton soup is one of my favorite soups to have when I am feeling sick or want chinese take out style soup at home. To achieve an authentic flavorful broth takes time, technique and patience. The broth in this recipe is quick, easy and works for a weeknight meal or when you are feeling under the weather. A quick flavorful broth and bite sized wonton dumplings make the perfect soup. PRINTABLE RECIPE INGREDIENTS 8 cups (1.89 L) chicken broth 4 cups (709 ml) water 4 to 5 stems of scallion whites 1 clove of garlic 1 tsp soy sauce 1 1/2 tsp Shaoxing wine (optional) 1 tsp sugar salt to taste *garnish with chopped scallion and baby bok choy **Wonton Dumplings** 6 oz (170 g) pork (minced) 2 oz (57 g) shrimp (minced) 1 tsp soy sauce 1 tsp Shaoxing wine 1/2 tsp sesame oil 1/4 tsp ginger paste 1 garlic clove (grated) 1/4 tsp white pepper 2 tsp cornstarch 25 to 30 wonton wrappers **See YouTube video for detailed recipe video** INSTRUCTIONS 1. In a 6 quart pot add chicken broth, water, whites of scallions, garlic, cooking wine, soy sauce, sugar, salt and sesame oil 2. Bring to a gentle boil and simmer for 30 minutes 3. In a bowl add minced pork, minced shrimp, scallions, soy sauce, cooking wine, sesame oil, pepper, cornstarch and combine well 4. Add 1 tsp of meat mixture to the center of a wonton wrapper 5. Lightly wet the edges of the wrapper and fold in half, press and seal (You can also gather at the top press and seal) 6. In a pot of boiling water add wonton dumplings and cook for 5 minutes or until the wontons float 7. Once cooked remove wontons from boiling water and shock in cold water, then add to individual serving bowls 8. Ladle hot broth over the wonton dumplings, garnish and serve

PRINTABLE RECIPE Easy Banana Pancakes INGREDIENTS 1 medium to large banana 1 large egg 2 tsp cooking oil 1 tsp vanilla extract NOTE: You can also add 1 Tbsp of brown sugar. The ripe banana is sweet so I left it out. 1 1/2 cups (195 g) all-purpose flour 1 Tbsp baking powder (13 g) 1/4 tsp baking soda 1 tsp coarse sea salt (use 1/2 tsp if using fine table salt) 1/4 tsp ground cinnamon (optional) 1 1/4 cups (295 ml) buttermilk (or whole milk) cooking oil for griddle INSTRUCTIONS 1. In a bowl mash a ripe medium to large banana 2. Add egg, cooking oil and vanilla extract to mashed banana and combine well 3. In the same bowl add flour, baking powder, baking soda, salt, sugar, ground cinnamon, and start to mix 4. Now pour in buttermilk and combine ingredients 5. On a preheated griddle over low heat, add 1 Tbsp of cooking oil and lightly coat the surface 6. Pour one ladle of pancake batter onto griddle and cook over a low heat until air bubble form 7. Flip and continue cooking until pancake is cooked through 8. Repeat the process until the batter is gone 9. This recipe makes at least 8 medium pancakes 10. Serve with hot buttered syrup and enjoy!

PRINTABLE RECIPE Crispy Salt And Pepper Wings INGREDIENTS 1.5 to 2 lbs (680 to 907 g) chicken wing sections 2 Tbsp (30 ml) Shaoxing cooking wine 1/2 to 1 tsp salt 1/4 tsp black pepper 2 Tbsp (15 g) cornstarch or flour (for marinade) 1/2 cup (60 g) cornstarch (for dredge) salt and pepper to taste cooking oil for frying INSTRUCTIONS 1. In a bowl, combine wings, cooking wine, salt, pepper, cornstarch, and marinate for at least 30 minutes 2. Coat marinated wings in plain cornstarch and set for 10 to 15 minutes before frying 3. In a frying pan or pot, add 1 to 1 1/2 inch cooking oil and preheat to 365 degrees F / 185 degrees C 4. Fry wings for 4 to 5 minutes then remove from oil 5. Allow fry oil to come back to temperature and fry wings again for another 2 to 3 minutes or until extra crispy and golden brown 6. Once the wings are done lightly season with salt and pepper to taste, then serve

Let me show you the easiest glazed ham recipe that is no fuss. Is there anything that screams "festive feast" quite like a beautifully glazed ham? This year, take your centerpiece to the next level with a vibrant and irresistible pineapple glaze. The sweet and tangy notes of pineapple perfectly complement the rich, savory ham, creating a symphony of flavors that will have your guests reaching for seconds (and thirds!). But achieving that perfect, glossy, flavor-infused ham isn't just about slapping some pineapple on it. It's about a few key steps that elevate this classic dish from good to amazing . This is the easiest glazed ham you'll ever make! The best part is no oven required. It's all cooked in a slow cooker. Here's your roadmap to pineapple-glazed ham perfection: Choose Your Ham Wisely:  Opt for a good quality, fully cooked bone-in or boneless ham. The bone-in variety often offers richer flavor, but boneless is easier to carve. Consider the size based on your gathering. For the juiciest results, be sure to avoid spiral-sliced hams. Score for Success:  Gently score the fat cap of the ham in a diamond pattern. This not only looks elegant but also allows the glaze to penetrate deeper and the fat to render beautifully. Craft Your Glaze:  This is where the magic happens! A simple yet flavorful glaze typically includes: Pineapple Juice:  providing sweetness and that signature tang. Brown Sugar:  Adds depth and caramelization. Honey: Another layer of sweetness and helps the brown sugar stick Dijon Mustard:  A touch of savory complexity that balances the sweetness. Aromatic Spices:  Think cloves, cinnamon, or even a pinch of ginger for warmth. (Optional) A splash of rum or apple cider vinegar:  For an extra layer of flavor. 4. Don't toss out the sweet pan juices: You can reduce the sweet glaze drippings and juices to pour over your tender slices of ham. PRINTABLE RECIPE Easy Slow Cooker Ham INGREDIENTS 7.25 lb (3.30 kg) pre-cooked smoked ham 20 oz can (567 g) sliced pineapples 12 oz (340 g) jar of Maraschino cherries *6 to 8-quart Slow Cooker **Honey Mustard Glaze** 8 oz (227 g) honey 4 oz (113 g) Dijon mustard 1 tsp ground cinnamon (optional) 1/2 tsp ground cloves (optional) **Brown Sugar Coating** 1 1/2 cups (300 g) light brown sugar 1 tsp ground cinnamon (optional) 1/2 tsp ground cloves (optional) COOK TIME MAY VARY Cook on 'Low' setting for 4 to 6 hours Cook on 'High' setting for 2 1/2 to 3 hours **See YouTube video for detailed recipe video** INSTRUCTIONS 1. Rinse the ham and pat dry 2. Remove the tough skin, score the exterior of the ham and place in a 6 to 8 quart slow cooker 3. In a bowl and honey, mustard and optional spices then mix. 4. In a separate bowl combine brown sugar and spices 5. Pour the the entire jar of cherries and juice over ham 6. Pour the juice from canned pineapples over ham 7. Pour over the honey mustard glaze then coat with brown sugar 8. Add the pineapple slices, cover with a lid and set slow cooker to high 9. Slow cook for 2 1/2 to 3 hours on high or until internal temperature reaches 140 degrees F or 60 degrees C *Cook time may vary 10. Insert a meat thermometer in the thickest part of the ham, once it reads the proper temperature, the ham is done 11. Remove ham from slow cooker, rest for 15 to 20 minutes then slice 12. Add sliced ham back into slow cooker, baste and set cooker to ‘Keep Warm’ until ready to serve

These stuffed pasta shells taste very similar to lasagna. The ground beef and cheese mixture make this a hearty dinner idea that is easy to make. I like to use my favorite store bought pasta or marinara sauce, but 3 cups of homemade sauce works as well. The seasonings and spice ratios are to your preference and you can add fresh aromatics if you have them. I used dried seasonings and spices that work just as well. PRINTABLE RECIPE INGREDIENTS 1 lb (454 g) lean ground beef 1 tsp salt 1/2 tsp onion powder 1 tsp garlic powder 2 tsp dried Italian seasoning 1/4 tsp black pepper 25 jumbo pasta shells 15 oz (425 g) ricotta cheese 1 large egg 1/2 tsp salt 1/2 tsp onion powder 2 tsp dried Italian seasoning 1/4 tsp black pepper 2 Tbsp chopped fresh parsley 8 oz (227 g) shredded mozzarella cheese 2 oz (57 g) parmesan cheese 24 oz (680 g) jar of your favorite pasta sauce 9 x 13 baking dish **See YouTube video for detailed recipe video** INSTRUCTIONS 1. In a skillet add ground beef, salt, pepper, Italian seasoning, garlic powder and onion powder 2. Sauté and brown until cooked through, then set aside to cool 3. Bring 5 quarts of water to a boil, add 1 Tbsp salt, jumbo pasta shells, and cook for 7 minutes 4. Remove parboiled pasta shells from water and spread out on an oiled baking sheet to cool 5. In a large bowl add ricotta cheese, egg, 3/4 cup shredded mozzarella cheese, grated parmesan cheese, salt, onion powder, Italian seasoning, chopped parsley, 3/4 of the cooked ground beef, and mix well 6. To a greased baking dish add 1 cup of marinara sauce 7. Stuff 20 pasta shells with 2 1/2 heaping Tbsp of meat cheese filling and place into baking dish 8. Sprinkle the remaining ground beef all over the stuffed shells then pour over the remaining marinara sauce 9. Sprinkle over the remaining shredded mozzarella cheese and cover baking dish with foil 10. Bake in a preheated oven at 350 degrees F / 176 degrees C for 20 minutes 11. Uncover and continue baking for and additional 15 to 20 minutes 12. Remove from oven, set for 10 to 15 minutes, garnish with fresh parsley, and serve

Slow cooker carne guisada is an easy way to make a tender South Texas style beef stew. I usually make this on the stovetop but using my Crock-pot is a no-fuss way to make this. Check out my YouTube channel for the step by step recipe video. PRINTABLE RECIPE Slow Cooker Carne Guisada INGREDIENTS 2.5 lbs (1.13 kg) beef chuck roast 4.5 oz (127 g) crushed tomatoes 1 1/2 Tbsp (13 g) beef bouillon powder 1/2 small onion (diced) 2 cloves garlic (minced) 1 tsp onion powder 1 tsp garlic powder 1/2 tsp ground cumin 1/4 tsp black pepper 1/2 cup water 4.5 Quart Crock Pot *Flour slurry* 1/3 cup (79 ml) cold water 5 Tbsp (45 g) all-purpose flour INSTRUCTIONS 1. In a 4.5 quart slow cooker add beef, crushed tomatoes, beef bouillon powder, onion, garlic, all seasonings, and water 2. In a cup, combine 1/3 cup cool water and flour to make a slurry 3. Add slurry to slow cooker ingredients. 4. Cover with the lid, set to high and cook for 5 to 6 hours. If set to low, cook for 8 to 10 hours or until meat is tender. 5. At 2 hours of cook time stir and mix then continue cooking until meat is tender. 6. This recipe makes at least 4 servings.

Homemade pizza dough is a thing of beauty! The ingredients are simple and few. This is my favorite way to make pizza dough. This is great to start the night before and make the next day. The cold fermentation process really gives the dough light, chewy and crusty texture much like pizzeria-style crust. Click the picture above for the YouTube video!👆🏼 EASY PIZZA DOUGH by Angelica Faz Jung INGREDIENTS 3 cups (400 g) Caputo flour ( or all-purpose flour) 1 tsp fast acting dry active yeast 3/4 tsp salt 1 cup (236.5 ml) warm water (110°F / 43°C) INSTRUCTIONS 1. To a large bowl add flour, salt, yeast, and water. 2. Combine with a wooden spoon until dough ball forms. 3. Knead dough on a well floured surface for five minutes. 4. Coat the bowl with a tablespoon and a half of olive oil. 5. Place the dough ball back in the oiled bowl, loosely cover with cling film, and proof in a non drafty place until double in size. 6. Once the dough is double in size, place dough on a well-floured work surface, press out the air and evenly half the dough. 7. Take each half and fold in half 6 to 8 times and form a dough ball for each. 8. Place each dough ball in separate oiled bowls, cover with cling film and set in the refrigerator for at least 6 to 8 hours. Overnight to 24 hours for best results. This is called cold fermentation and will yield a chewy, light and crusty texture to the dough. 9. Before using the dough, be sure to remove from the refrigerator and bring to room temperature. This will make it easier to work with. This recipe makes two 10-inch pizza crusts. HOW TO BAKE Once pizza dough is formed, place on a floured pizza peel, top with your favorite pizza sauce, cheese and toppings of your choice. Bake in a preheated oven @ 500°F / 260°C on a preheated pizza stone for 10 minutes. Remove from oven when pizza has cooked and lightly charred on the edges. Enjoy! PRINTABLE RECIPE 👇🏼

For the last several years, on social media, I have seen a taco meme going around. It's the one that has a heart shaped box filled with tacos. Well the other day I had a craving for carne asada tacos and just so happened to finish a box of chocolates the hubby bought. Not by myself of course. You know the saying " Luck is what happens when preparation meets opportunity". Well I have a new one for you..."Memes are what happens when tacos meet heart shaped boxes". I also came up with a pretty good carne asada marinade in the process. If you want to see how I recreated the Valentine's Day Taco Meme and some great carne asada tacos, click the video to see how I made it. Enjoy! This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. Carne Asada Marinade INGREDIENTS 1 to 2 lbs Beef (Skirt Steak, Flank Steak/I used Rib Eye Steak) Juice of 1 orange Juice of 1 lime 1 tbls soy sauce or Maggi sauce 2 tsp Worchestershire sauce 1/2 tsp garlic powder 1/2 onion powder Add salt to taste if needed 1/2 onion sliced fresh cilantro Heart Shaped Box