Slow Cooker Smothered Cube Steak

Ingredients

• 1–2 lbs cube steak
• 2 lbs baby gold potatoes
• 1 can French onion soup
• Dijon mustard
• 1 packet onion soup mix
• 1 onion, sliced
• 1 cup beef broth
• Worcestershire sauce, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Paprika, to taste
• Salt, to taste
• Pepper, to taste

Directions

• Season the cube steak on both sides with Dijon mustard, salt, pepper, and your preferred seasonings (garlic powder, onion powder, paprika).
• Place the baby gold potatoes in an even layer at the bottom of the crockpot.
• Pour the French onion soup over the potatoes. Add a bit of salt and pepper, and toss to coat.
• Place the seasoned cube steaks on top of the potatoes.
• Add the sliced onion over the steaks.
• Sprinkle the onion soup mix evenly over everything.
• Pour in the beef broth and add a few dashes of Worcestershire sauce.
• Cover and cook on low for 6–8 hours, until the steak is tender and the flavors are well combined.

Notes

• Serve hot, spooning the gravy over the steak and potatoes.
• Pair with rice or extra vegetables if you want to round it out.

Creamy One Pan Boursin Orzo Bake with Chicken Sausage

Ingredients

• 16 oz orzo
• Boursin garlic and herb
• cherry tomatoes
• chicken sausage
• spinach
• garlic
• olive oil drizzle
• chicken broth

Directions

• Preheat oven to 375.
• Add the Boursin to the middle of a 9×13 baking dish.
• Sprinkle the orzo, sliced chicken sausage, cherry tomatoes, and chopped spinach around the Boursin.
• Sprinkle the seasonings over everything. Pour the broth over top and cover with foil.
• Bake for 35 minutes, then uncover and stir all of the ingredients together until a creamy sauce forms.
• The pasta should be cooked through. If it’s still too hard, add ½ cup more broth and cook for 5-10 more minutes.
• Top with parmesan cheese and enjoy!

Quick Dill Pickles

Ingredients

• 350 grams of cucumbers, cut into spears
• 1/4 yellow onion. sliced
• 3 garlic cloves, minced
• 25 grams fresh dill
• 1 cup water
• 3/4 cup distilled vinegar
• 1/4 tsp celery seeds
• 1/4 tsp coriander seeds
• 1/4 mustard seeds
• 1 bay leaf
• 1.5 tbsp salt
• 2 tbsp sugar 

Directions

1. In a 24-ounce jar, layer in this order: onion, dill, cucumbers, garlic, and more dill on top if you have room
2. Add the celery, coriander, and mustard seeds to the jar, as well as the bay leaf
3. For the brine, add the water, vinegar, salt, and sugar to a small pot
4. Heat the brine on the stove, just until the salt and sugar are completely dissolved; it doesn't need to come to a boil
5. Allow the brine to cool, and once it’s back to room temperature, pour it into the jar
6. Put a lid on, give ‘em a smooch, and pop them into the fridge

Note

• I usually give my quick pickles at least 5 days until I eat them, but if you can't wait, a few hours will do

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/