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