Slow Cooker Sweet Chili Beef Ramen

Ingredients

• 2–3 lb chuck roast
• 1 can tomato sauce (8 oz)
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 bottle ginger sweet chili sauce (adjust to taste)
• 1 tsp onion powder
• 1 tsp minced onion
• 1 tsp smoked paprika
• 3-4 tsp garlic
• Salt and pepper, to taste
• Ramen noodles (discard seasoning packets)

Directions

• Prep the roast: Place the chuck roast in the slow cooker. Season lightly with salt and pepper.
• Mix the sauce: In a bowl (or directly in the cooker), whisk together:
• Tomato sauce
• Beef broth
• Worcestershire sauce
• Ginger sweet chili sauce
• Onion powder
• Minced onion
• Smoked paprika
• Garlic
• Cover and cook on LOW for 6-8 hours, until the beef shreds easily with a fork.
• Shred & adjustd the beef directly in the slow cooker. Taste and adjust seasoning if needed. If you want it richer, let it cook another 20–30 minutes uncovered.
• Cook ramen noodles separately according to package directions (without the seasoning). Drain then add to the slow cooker with the meat.

Optional upgrades (totally optional)

• Splash of soy sauce for more umami
• Sliced green onions on top
• Soft-boiled egg
• Chili crisp if you want heat

Julia Child's Creamed Carrots

Ingredients

• 1.5 lbs carrots, peeled and sliced or cut into 2-inch lengths
• 1.5 cups water
• ~3 Tbsp butter, divided
• 1/2 tsp salt, plus more to taste
• Pinch of pepper, plus more to taste
• 1 to 1.5 cups heavy whipping cream
• 2 Tbsp minced fresh herbs (parsley, chives, or chervil) 

Directions

1. Braise the carrots: In a medium saucepan, combine the prepared carrots, sugar, water, about 1.5 tablespoons of butter, and initial salt and pepper. Bring the mixture to a boil. Cover the pan, reduce the heat to a simmer, and cook slowly for 30–40 minutes, or until the carrots are completely tender and most of the water has evaporated.
2. Cream the carrots: Once the water is gone, pour in enough heavy cream to cover the carrots. Bring the cream to a slow boil, uncovered, and continue to cook for 15–20 minutes, or until the cream has been almost entirely absorbed by the carrots, creating a rich glaze.
3. Finish and serve: Remove from heat. Just before serving, gently toss in the remaining butter and the fresh, minced herbs. Taste and correct the seasoning as needed. The dish is best served immediately.

Notes

• For Julia's recipe, you'll need 1 1/2 lbs. of carrots. A pound of carrots will feed 3-4 people. So as the recipe is written, it will make about 6 servings.
• Julia recommends serving creamed carrots with a roast or baked chicken.
• To prep the carrots, trim the stems and peel them with a vegetable peeler. Slice the carrots horizontally and then cut the lengths into 2-inch pieces.
• When choosing the herbs for this recipe, look for soft herbs like basil, parsley, or chives. We tested the recipe with just parsley, and it added just the right amount of fresh herb flavor.
• Julia shares that you can mix these carrots with other cooked vegetables like peas, green beans, or cauliflower, but I happen to think they're delicious all on their own.

Links

• https://www.bhg.com/julia-child-creamed-carrots-11703941
• https://www.instagram.com/reel/DSAzMWeEkz0/

Ina Garten’s Brownie Pudding

Ingredients

• 2 sticks unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, room temperature
• 2 cups white sugar
• 12 tbsp cocoa powder (3/4 cup)
• 1 cup all-purpose flour
• Seeds scraped from 1 vanilla bean or 1 tsp of vanilla extract

Directions

1. Preheat oven to 325 degrees F.
2. Lightly butter a 2-quart (9 x 12 x 2-inch) baking dish. 
3. Melt the butter and set aside to cool.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5-10 minutes, until very thick and light yellow. 
5. Meanwhile, sift the cocoa powder and flour together and set aside.
6. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. 
7. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
8. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish
9. Bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. 
10. The center will appear very under-baked; this dessert is between a brownie and a pudding.
11. Allow to cool and serve with vanilla ice cream.

Source

• https://www.foodnetwork.com/recipes/ina-garten/brownie-pudding-recipe-1945347

Corn Pudding Casserole

Ingredients

• 2 (12 oz) bags of yellow frozen corn
• 4 eggs
• 1/3 cup of sugar
• 3/4 cup of whole milk
• 1 cup of heavy cream
• 1/2 cup of melted butter, cooled
• 2 tsp of Kosher salt
• 1/3 cup of all-purpose flour
• 1 tsp baking powder
• Freshly cracked pepper to taste
• 2 Tbsp of Fresh Chives, minced

Directions

1. Preheat the oven to 350F
2. In a blender add one bag of frozen corn, 4 eggs, sugar, milk, heavy cream, melted butter, and salt.
3. Blend mixture on high until smooth and pureed, about 1 minute.
4. In a large bowl whisk together the flour and baking powder then add the second bag of frozen corn, pepper, and chives, and toss to combine.
5. Transfer the wet mixture from the blender into the large bowl with the flour.
6. Grease a 9 x 12 casserole dish.
7. Pour batter into a casserole dish and bake for 45-50 minutes or until golden brown and a toothpick comes out clean.
8. Serve immediately.

Source

• https://entertainingwithbeth.com/easy-corn-pudding-casserole-without-creamed-corn/

Beef Enchilada Mexican Casserole 🌮

 Ingredients

• 1½ pounds ground beef (85/15 or leaner)
• 2 cups long-grain white rice, uncooked
• 2 cups beef broth (or water)
• 1 (10.5-oz) can condensed cream of mushroom soup
• 1 (10.5-oz) can condensed cheddar cheese soup (or cream of chicken if you prefer milder flavor)
• 1 (10-oz) can Rotel tomatoes with green chiles, undrained
• 1 cup chopped onion
• 1 cup chopped bell pepper (any color)
• 1 (1-oz) packet taco seasoning mix
• 1 cup shredded Mexican blend cheese (optional topping)
• Fresh cilantro or green onion, for garnish
• Lime wedges, for serving

Directions

• Preheat oven to 350°F
• In a large skillet, brown the ground beef over medium heat until fully cooked.
• Stir in half of the taco seasoning, cooking one minute longer to bloom the spices.
• In a 3-quart baking dish, combine uncooked rice, beef broth, both soups, Rotel, onion, bell pepper, and the remaining taco seasoning. Mix well.
• Fold in the cooked beef, spreading the mixture evenly in the dish.
• Cover tightly with foil and bake for 1 hour 15 minutes, or until the rice is tender.
• If the rice still looks undercooked, cover again and bake 10–15 minutes more.
• Optional: Uncover, sprinkle cheese on top, and bake 5 minutes more to melt.
• Let stand 5 minutes, then top with cilantro or green onion. Serve with lime wedges and, if you like, a dollop of sour cream or salsa.