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itsgoghtime · 17 days

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World in Color

Chapter VIII

Words : 2659

CW : good things. sad things. all the things. been waiting for the events of this chapter since I began the series and it took me a long time to finish because it hurts 🥺 - so buckle up, buttercup, it will hurt

taglist : @valmare @permanentlyexhaustedpigeon88 @horserad-ish

"Will, baby, did you buy celery at the grocery store?"

"I did, my love. It's probably buried in the right hand drawer underneath all the sticks of butter you pulled out of the freezer for rolls and pie crust."

Dinner preparation was in full swing at Pumpkin's house. Pots and pans were used, washed, then used again.

"I really hope I didn't burden Erin too much, the turkey and mashed potatoes are a big de-AL!" She squeaked as Will spun her around and lifted her to sit on the counter. "William! We don't have..."

His lips met hers softly, hands resting on her thighs before he responded. "You worry too much."

"She has stage four cancer. I'm worried."

"Erin is strong. She'll..." Will went quiet. Erin was strong, that much was true. But she had been declining so rapidly since she called that hot August afternoon that he couldn't deny the future possibilities.

Pumpkin held his face in her hands.

"She is strong. And we'll help her enjoy today as much as we can." Her kiss was light on his lips, and he moved to cut the celery for her stuffing mix as she slid off the counter, wiping it down.

Noticing his demeanor had dampened, she leaned against him.

"Hey."

Will turned to look at her, taking her hands in his and rubbing his thumbs along the backs of her fingers, she gave him a soft smile.

"It's gonna be a good day. She said she was feeling a little better today."

He leaned into the kiss she pressed on his cheek, turning back to the celery.

"Oh, and another thing..."

This time, as Will turned, his nose was covered in flour. Her giggles brought a smile to his face.

"Oh, you're going to get it." She barely missed his arms trying to sweep her up, running out of the kitchen.

"Don't try and run from me, you little trouble maker!" He laughed, trying to figure out how to corner her. She seemed to be able to read his every move, even while her eyes were practically shut from laughing so hard.

"You can't catch me, Spooky." She bit her lip.

Will smirked, and he noticed her expression shift slightly.

"What's that look?"

"It means..." He lunged forward, tackling her to her couch, beginning to tickle her sides. She squirmed underneath him, giggling uncontrollably. "...that I've got you."

"No! Please! Stop! You can't... do this to meeeee!" Her giggles only continued.

Will did pause, leaning in to kiss her neck. After she had caught her breath, she leaned into his touch.

"Feel any better?"

"A little." He smirked against her warm skin. "I think you're right - today is going to be a good day."

♡ ♡ ♡

"Just a minute, hun, doing a last minute check to make sure I got everything!"

It was almost deja vu. Almost six years ago now, he had been looking at a similar ring box before his deployment that early morning in March. He had taken the ring out and put it into his pocket.

This time, the ring would stay in the box. It would travel with them to Erin's house. He'd have to be as discreet as he could, since Pumpkin recognized the smallest of details that were subject to change. But that didn't matter. She'd be his soon - they would finally be official. This had been waiting long enough.

The next time the ring came out of it's box, it would be on her finger.

"Got everything?" Her soft voice came from the doorway, and he jumped slightly, thankful that the box was already in the bottom pocket of his cargo pants.

"Goodness, love. Didn't think I'd scare you." She chuckled.

"It's alright. I have everything." His lips met her forehead, warm as usual even with the cool air blowing outside in the early spring sunshine. "I had promised I'd bring something from my time as a Marine to show the kids, since they've been asking so much about military life."

"You feel okay about that? I know you don't love reminiscing on your time in the military."

"I think so. I'm not a Marine anymore, Pumpkin. I'm..." His brain short circuited. In just a slip of the tongue, he had almost called himself her husband. But he caught it early enough that instead, he continued, "... just an Arizona rancher."

Her eyes flickered with curiosity, studying his facial features in the same manner that she did when she'd question his tone. Will wasn't certain if he could hide the surprise if she asked, even knowing that Erin was waiting and wanted to be there, he couldn't keep this from Pumpkin if she asked.

But, she just chuckled, putting him at ease. "That is true. Well, you will be. Got to get someone to buy this house first."

"You are correct there, my darling." His lips met her temple. "We got all the dishes into the back of your car?"

♡ ♡ ♡

"Isn't it my favorite couple in all the world! Hello!" Erin smiled from her armchair in the living room.

"Erin, you're looking lively today. How are you feeling?" Pumpkin sat next to her, taking her outstretched hand as Will directed his nephews to put the food he had brought in onto the counter.

"Lively. Today is a good day. Thank you for doing so much, I feel like my husband needed more to be doing, he seemed to get bored." At her husband giving her a teasingly annoyed look, Erin chuckled. "But really, thank you. It helped a lot."

"Of course."

"I think we'll just serve everything buffet style, you can get your plate and come right through... boys! Stop fighting and get ready to say Grace. It's Easter, heaven forbid." Erin chuckled. She had been in the middle of some intense treatment and an extended hospital stay during Thanksgiving, so she had requested they do that traditional dinner on Easter instead.

Since her rediagnosis in July, Will and Pumpkin had flown up to Wisconsin a few times, for Christmas mainly, and had watched her decline. This trip would be different, their time would be extended by a few weeks, and as dinner began, they realized how beneficial their stay would be.

♡ ♡ ♡

Will was pleased with how well Pumpkin continued to mesh with his sister's family. She loved the kids, she was considerate of Erin and her every need, and made sure everyone had eaten and was taken care of.

The evening began to slow, and the kids set a movie onto the television softly as Pumpkin moved to the sink to begin doing dishes, even at Erin's insistence that her family could take care of it.

"Hey Pumpkin." Spooky kissed her cheek, beginning to rinse and dry the dishes.

"Hey, love." Her voice was soft and affectionate as she smiled at him.

A few minutes later, Will had turned around to put something away, and Erin nodded softly.

The dishes were almost done. He was running out of time.

But as the silverware came through, it all became clear. His hand 'slipped' and dropped a fork, and it made her chuckle.

This was it. This was his moment as his knee hit the floor. He took her hand in his after he had pulled the box out of his pocket.

It was only a matter of moments before she noticed he didn't need her hand for balance.

The gasp that escaped her throat as her eyes darted between his stance and the box in his hands was everything Will could have wanted and more.

"Pumpkin, sweetheart, I have been waiting an eternity for you. You have painted my world in color and I cannot imagine life without you by my side." He opened the ring box, provoking her tears. "Will you do the honor of marrying me?"

"I will." She smiled, watching as Will put the ring on her finger. Her forehead met his the moment he stood to take her into his arms, and as their lips met, Erin and her family clapped from the living room.

"I knew waiting for you was worth a million heartaches." Pumpkin whispered.

"We'll never be parted again." Will whispered back.

After another few moments to themselves, Erin's children were insistent on seeing their new aunt's ring, asking if they could help with wedding planning, asking if they could come and stay in Arizona. It made Will's heart soar with pride as he watched her interact with his nieces and nephews.

Mrs. MacPherson. It was written in the way she moved, the flicker of light in her eyes every time they landed on him, the sparkle of the ring on her finger that looked so at home there. It was in way she held him like there was no other thing on the earth more precious to her. Yes, this was the right decision.

Pumpkin moved to hug Erin, wiping her tears.

"I've been waiting so long." Erin chuckled, trying to blink away the emotion spilling from her eyes. "William has always looked for someone he could feel safe with. I'm just lucky it ended up being someone who I consider a sister. I can see how much he loves you - and how well you take care of him and treat him with the respect and tenderness he's needed since we were kids."

"He's my everything. And you have been there for me since the beginning, Erin. I don't know what I would have done without you." Pumpkin squeezed her hand.

"We have waited a long time. But now, I get to call you my sister. And that brings a peace to me I don't think I've ever known before. I know you'll take such good care of him." Erin chuckled, her knuckle running along her bottom eyelids again. "Feels like I'm finally able to give him away to someone who knows how to handle his heart."

"I promise, Erin, I'll take care of him. And we'll come and see you often, even after we're married."

Erin gave her a soft smile, fingers tightening softly around hers. "I know you will. I trust you. And I love you."

♡ ♡ ♡

Three days. Three days of peace, tentative wedding planning, and packing up more of Pumpkin's house into a moving truck.

That's all it had taken.

"I wish it wasn't snowing, it's the beginning of April, and we don't even get to enjoy the sunshine!" Pumpkin's fingers were soft on Spooky’s cheek as he swayed them to some music from her record player.

"It does feel unfair. But..." He chuckled, humming the tune of a Christmas song.

"No, don't you dare. It'll make the snow want to stay!" She giggled.

Will's phone began to ring on the counter, and after pressing a gentle kiss to her lips, released her from his arms to answer.

Erin's husband's voice immediately wiped the smile from his face.

He had never expected his life to be completely changed within a sentence.

The words coming over the telephone made his ears ring. Made him numb, tired, confused.

No. No she wasn't. She couldn't be.

"Will, what's happening?" Pumpkin asked again, concern filling her gaze.

Spooky shook his head, setting the phone onto the counter and turning away. When she picked up the phone with her usual ginger touch, he waited. Waited for the moment she'd know too.

The gasp that left her throat was enough to pull the pooling tears from his eyes, and his shoulders shook with the effort of expelling them.

"Thank you. We'll be right over." Her constricted throat barely let out a tone as she hung up the phone.

Wrapping her arms around him from behind, she nuzzled into his back and sobbed.

A symphony of sadness, their cries reached what felt like a sky of cold stone - no astronomical amount of grief could bring Erin back.

She was gone.

♡ ♡ ♡

The following Saturday was a blur, gloomy and devoid of any light that hope could bring. No, nothing could change things now. The cold was only amplified with the snow falling on top of everyone who had gathered at the cemetery.

After the service, Will went and knelt in front of the stone Erin had apparently already prepared for several months. The carved stone served as yet another twist in his stomach that she had known this was coming for such a long time, and hadn't said a word.

And, perhaps, it was his engagement to Pumpkin that she had been holding on for, as the state of her illness could have taken her much earlier than an early morning in April. Maybe the reason she had lived so long was because she had wanted Will to be taken care of.

Maybe if he hadn't proposed to Pumpkin, she would still be around.

His fiancée came and put a hand on his shoulder, her words not registering in his ears as emotions flooded his mind.

"Please, just..." Will shrugged her hand from his shoulder. "...let me be."

Pumpkin stood there for just another moment, her own tears of grief still falling, before standing and taking a few steps away from Will. "I'll be in the car."

The rest of the crowd had dispersed, leaving Will alone, crouched in the snow. He cried for what felt like a forever.

"You weren't supposed to go, Erin. You were supposed to stay... why didn't you stay?" He whispered, his hand touching the cold stone that held her name - the only physical thing in the cemetery that would lead him to her.

"I love you, Erin. Thank you." His forehead touched the stone, wishing he could have instead wrapped his arms around her one more time, instead of talking to carved rock.

Will was there for a long time. He had almost expected to have to take a bus home when he had decided he was finished - but there Pumpkin was, faithful as she had ever been, the exhaust steaming out the back of the running car. It would be warm, and that sounded lovely after freezing in the snow.

But Will would freeze in the snow any day for much longer, if he could just have his sister back.

The door unlocked as he drew closer, and he opened it to find a blanket draped over the heaters.

"I thought it might warm you up. Get in, let's go home." Pumpkin said carefully. Will noticed her tone was even more gentle than usual.

He sat in the passenger seat without a word, and she tried to move the blanket.

"I've got it." Will's tone came as more of a snap than he intended, and he noticed how fast her hand moved back to her half of the cab. Before he could apologize, she was speaking again.

"Buckle up. It's icy." The car slowly maneuvered out of the cemetery, and after his last glance at Erin's spot on the hill, his gaze watched Pumpkin as she drove them home.

He knew she was hurting - it was in the way her shoulders tensed, the way her eyes hadn't been anything but red since the early morning they had found out about Erin's passing. Her usual tapping of the steering wheel had stopped, and she didn't turn the radio on for the full half an hour drive home.

The blanket did help Will warm up, although even with her consideration of his temperature, the air in the cab of the car was heavy. Tangibly melancholy.

Will didn't try to talk to her as they pulled into her driveway. His eyes wandered to the for sale sign out front, but even the thought of their future together wasn't enough to help him feel better.

Pumpkin made him tea, warmed up a quilt or two in the dryer, and had set a sandwich on the nightstand of his preferred side of the bed while he showered. But the moment he came out, finally feeling like he could maybe have a conversation, she closed the door to the bedroom and went out into the main living area.

Healing wasn't going to be linear.

♡ ♡ ♡

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series masterlist

#world in color #val kilmer #william macpherson #will macpherson #will ‘spooky’ macpherson #spooky #spooky and pumpkin #conspiracy #conspiracy 2008 #spooky x pumpkin #spooky x reader

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empresskadia · 26 days

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Have a Jinda

Halo: Reloaded - Foodie

In the lively hub of the UNSC’s mess hall, where the air buzzes with the chatter of marines and the clang of utensils against trays, a scene straight out of a comic book unfolds. Linda and Kelly, Spartans extraordinaire, are engaged in a feast that would have lesser mortals waving white flags in surrender. Their table, groaning under the weight of an absurd amount of food, looks like it’s hosting a banquet, not dinner for two.

Linda has temporarily traded her rifle for chopsticks, navigating through her ramen bowls with a focus that’s borderline comical. It’s as if each strand of noodle is an enemy combatant meeting its doom. Meanwhile, Kelly’s tackling her slices of stuffed-crust pizza like there’s a prize at the bottom. She’s all energy and enthusiasm, her laughter echoing off the mess hall walls as she stretches the cheese to ludicrous lengths, only to snap it off with a chomp that’s decidedly un-ladylike.

The aftermath of their culinary carnage is a sight to behold: empty milkshake glasses standing tall among the ruins of boneless chicken boxes, the cheeseburgers demolished to the point of being unrecognizable, save for a few stray bits of lettuce and the odd sesame seed looking lost and forlorn on the empty plates.

Across from this spectacle of Spartan appetite sits John, his own meal laughably modest in comparison. He’s got a solitary bowl of roast beef, looking tender and juicy, sure, but lonely on its bed of mashed potatoes. The gravy looks like it’s trying its best to make the meal seem more substantial, pooling around the meat in a valiant effort. His drink? A simple glass of milk, standing there like it’s lost.

Catching John’s slightly bewildered gaze, Kelly can’t help but tease, “John, you do realize you’re a Spartan, right? Not a finicky cat.”

Linda, with a rare break in her ramen-slurping marathon, chimes in with a grin. “Yeah, John. That’s not dinner, it’s an appetizer. What’s the main course? Air?”

John, unfazed by the ribbing, leans back, an amused smile playing on his lips. “Well, I like to think of it as strategic eating. While you two demolish the food supplies like it’s the eve of an apocalypse, I’m here, savoring the finer things. Quality over quantity, ladies.”

The banter flows as easily as the drinks in the mess hall, the kind of light-hearted teasing that comes from years of shared experiences and battles fought side by side. Linda and Kelly, undeterred by John’s jabs, dive back into their feast with a gusto that’s both admirable and slightly terrifying.

“Strategic eating, huh?” Kelly says between bites, “Watch me strategically demolish this next pizza slice.”

Linda, ever the competitor, shoots back, “Race you to the bottom of the ramen bowl?”

John just shakes his head, chuckling at the spectacle before him. The scene is absurd, a reminder of the strange normalcy they’ve carved out for themselves in a life that’s anything but.

John’s gaze is an unwavering beacon of focus, fixed solely on Linda. She, unaware of the intensity of his attention, is wholly engrossed in the artful demolition of her meal. Her movements are fluid, almost graceful, as she navigates through her feast with the precision of a seasoned warrior. It's a sight that, for John, never grows old; every little thing she does, every small gesture or fleeting expression, holds him captive.

Caught in his silent observation, he watches as she deftly twirls her utensils, her hands sure and steady. To him, there’s a kind of poetry in the way she eats, a captivating dance of strength and grace that speaks volumes of the woman she is—fierce, unapologetic, utterly mesmerizing.

Linda, sensing the weight of his stare, pauses mid-bite, her eyes flicking up to meet his. There’s a moment, charged and electric, as their gazes lock. “Hey, Chief,” Linda finally snaps, catching the tail end of his stare with a fork mid-air, paused like she's about to conduct an orchestra with a piece of grilled chicken. “You’ve got that look again. Like you’re trying to unravel the mysteries of the universe, but it’s just me stuffing my face.” she teases, her voice a playful lilt that belies the heat rising in her cheeks.

Without a word, John rises. The suddenness of his movement draws the attention of those nearby, a collective pause in the hum of conversation. In a few strides, he’s at her side, his hands gently but firmly lifting her from her seat in a bridal carry that’s as unexpected as it is smooth.

The room falls into a hushed anticipation, watching as he plants a kiss on her, passionate and deep, a public declaration that’s as bold as it is tender. It’s a moment out of time, the world around them blurring into insignificance. When he finally sets her back down, the look in his eyes speaks volumes, a silent promise that needs no words.

Returning to his seat, John picks up his utensil as if nothing out of the ordinary has happened, the ghost of a smile playing on his lips.

Linda, on the other hand, is left utterly flabbergasted. Her usual composure is shattered, replaced by a flustered, bewildered state that’s as rare as it is endearing. Her face, a canvas of emotion, blooms with a heat that could rival the sun, her usual quick wit momentarily lost in the whirlwind of what just happened.

For a beat, the mess hall is eerily quiet, the collective breath of the audience held in suspense. Then, as if on cue, the space erupts into a cacophony of cheers and hoots, the Spartans and marines alike showing their approval in the most boisterous way possible.

Rubbing the back of her neck, Linda finally finds her voice, her words a mix of embarrassment and admiration. “Show-off,” she manages, though the warmth in her eyes and the quirk of her lips betray the affectionate undertone of her jest.

John, with that same undiminished smile, merely shrugs, a silent acknowledgment of the truth in her words. “Only for you,” he replies, his voice low but clear, a testament to the depth of his feelings, laid bare for all to see.

Stop dude this is so cute!! Also Kelly has me cracking up. The girls like to eat 🥺

AND I THOUGHT I POSTED THIS BUT IT WAS SITING IN MY DRAFTS. I’M SO SORRY

#halo reloaded #helix-studios117 #I COULDVE SWORN I POSTED THSI #I’M SORRY HELIX

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robbybirdy · 1 year

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70. Baking therapy on a budget Ft. Genshin Characters- Rosaria: Savory Chicken Cabbage Pie

Hello, everybirdie. Today we are going to be doing an interesting dish. I honestly had no idea how this dish was going to taste. I thought about it for a few days and discussed it with my family. My mom and dad both helped me with brainstorming this pie. And so this pie was a group effort.

I knew that I wanted to make two pies for pie day (3-14) just because I thought it would be funny. Having a pie for dinner and a pie for dessert.

But first, we should talk about the character in question. Rosaria. She is a nun from Mondsadnt who doesn’t believe in the Archon. She is always spying on the main character and she doesn’t trust anyone. Even with saying this, there have been times in my gameplay that I was really glad that I had her. Because for a long period of time she was my first cryo character that I had. I remember saying to my siblings “I love her play style, but I don’t like her personality.”

The recipe will be in the description down below.

First off we are going to be making the pie crust and if you buy it at the store, you can skip this section. You do not have to feel bad about this at all.

For the pie crust you will need:

Flour

Salt

Shortening

Ice cold water

You are going to add your flour and salt to a bowl and mix them together. Cut in your shortening until the mixture is like small peas. Now you are going to sprinkle in your water a little bit at a time. Now the recipe says to do it a tablespoon at a time and only use 6 to 8 tablespoons of ice-cold water. And I made two pies one using this method and the other being the way I was taught by my mom of just eye-balling it. And personally, I thought that the eye-balling it was better. both of them turned out well.

Now onto the pie itself. You will need:

3 chicken thighs (no bone)

1 head of cabbage

1 cup corn

1 onion

.5 cups of sweet Italian peppers

1 egg

A little salt

A little pepper

A little paprika

Preheat your oven to 425 F.

I first cooked the chicken in my instant pot, and pressured cooked it for 20 minutes. And let it naturally release.

I waited for it to completely cool down before deboning the chicken thighs. I placed them in a bowl and put the rest of the chicken thighs in the fridge for later use.

Next was the cabbage. I shredded the cabbage and place it into the chicken broth that was left in the instant pot. And I pressure cooked the shredded cabbage for 5 minutes. And let that naturally release.

I diced up one onion and place it in the bowl with the chicken. Once the cabbage was done I carefully drained it a little bit and added that to the bowl that had the chicken and the onions.

Now was when I added the frozen corn and the italian peppers. I honestly had no idea what I was going to add to this pie other than the chicken and the cabbage. This honestly just came from my brain one night, right before I went to sleep.

Once I added in all of my vegetables, I cracked one egg and added it. I did this to bind everything together.

I rolled out the bottom pie crusts to fit my 9 inch pie tin. Put my mixture into the pie, and baked it for 30-45 minutes. Honestly, it all depends on how crispy you like your pie crust. I personally like mine on the almost burnt side. But that is just me.

This pie was honestly so easy to make, but I was nervous about the taste and the texture of the pie. Because there are people in my house who can’t really do crunchy foods and I wanted everyone to be able to eat it without having issues. And everyone said that the pie tasted good. That the texture of the cabbage was like mashed potatoes, with a cabbage taste. Wasn’t really expecting that, but hey: when you are cooking without a recipe, sometimes you just gotta wing it.

I hope that you liked this recipe. Feel free to check it out for yourself. See you in the next post. Thank you.

Pinterest: Here

Recipe:

Pie Crust Recipe:

https://www.bettycrocker.com/recipes/pastry-for-pies-and-tarts/e74dfc22-dd54-4564-b653-0f142faf91a2

Cabbage Chicken Pie (Recipe Makes 2 Pies)

3 chicken thighs (no bone)

1 head of cabbage

1 cup corn

1 onion

.5 cups of sweet Italian peppers

1 egg

A little salt

A little pepper

A little paprika

Preheat the Oven to 425 F.

Place your chicken in Instant Pot for 20 Minutes on pressure cook. Let it naturally release. DO NOT REMOVE THE CHICKEN BROTH. Shred cabbage in a food processor and place the shredded cabbage into the chicken broth. Pressure cook the cabbage for 5 minutes. Dice 1 onion. Shred 3 chicken thighs, and place them in a big bowl. Add in your onion, corn, and peppers. Add the cabbage and a little bit of chicken broth. Add in 1 egg. A little bit of salt, pepper, and paprika. Mix everything together. Roll out pie crusts and place them in your pie tin. Evenly add your mixture between the two pies. Bake the pies for 35-40 Minutes. Enjoy.

#ts3 #simblr #ts3 simblr #baking #baking therapy #recipe #food #Genshin Impact #genshin impact #Rosaria #Genshin Rosaria #savory #Chicken Pie #cabbage #Pie

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kcrossvine-art · 1 year

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Well howwwwdyyyyyy! Sometimes dino nugs can be vegable, okay? Today from the Redwall Cookbook- we will be making a dish that lives up to its name (no, not the squirrel part) -Savory Squirrel Bakes.

(search for the original recipe at the bottom if you’d like to skitter along with this)-

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to a Savory Squirrel Bake?” YOU MIGHT ASK

1 pound potatoes

grated hard cheese

unsalted butter

chopped chives or scallions

Salt and pepper

all-purpose flour

1 egg, beaten

breadcrumbs

AND, “what does Savory Squirrel Bake taste like?” YOU MIGHT ASK

Kinda like a veggie chicken nugget!

Its essentially mashed potatoes with a crust container

Fried scrambled potato hahaha

You could customize it by adding further ingredients or just doing the potatoes and the breadcrumbs/egg, honestly

Pairs well with a tangy dipping sauce!!!

Would pair well with baked apples and a fruity club soda

A very filling reprieve from a cold winters night

. where scallions or chives called for, used both scallions and chives . doubled the scallions and chives . cook time suggested 20 minutes, went closer to 35 for a good crust to develop

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From time decided on the dish, to having it in my belly, id estimate it took a good hour and a half-ish? Granted we were also sidetracked talking with eachother, so it could go quicker with practice and such.

In the future i'd experiment with adding panko flakes in place of the bread crumbs, and smoked paprika, garlic powder, and pepper during the mashing process. Perhaps a sprinkling of cheese right before it goes in the oven too? It couldve stood to have more butter, just to make it smoother, but thats more personal preference.

I give this recipe a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.)

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 pound potatoes, boiled and mashed

2 cups (4 ounces) grated hard cheese, such as Cheddar

2 tablespoons unsalted butter, softened

1 tablespoon chopped chives or scallions

Salt and pepper, to taste

1 to 2 tablespoons all-purpose flour, as needed

1 egg, beaten

1 cup breadcrumbs

Method:

Preheat the oven to 375° F. In a bowl, beat the potatoes with the cheese, butter, chives, salt and pepper until smooth. If the dough is too loose to handle, stir in enough flour, up to 2 tablespoons, to make a firm dough.

Turn the dough onto a floured board and form it into a 2-inch-thick log. Cut the dough into 1-inch slices and shape the slices into balls.

Set up a bowl with the egg in it and a bowl with the breadcrumbs. Coat each ball of dough in egg, then breadcrumbs, then place it on a baking sheet. Bake until browned, about 20 minutes (alternately, fry the cakes over medium heat in about 14 inch of vegetable oil until browned on all sides, about 5 minutes).

#cross cooks redwall #recipe review #digital art

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xandraxian · 1 year

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Day 4

Although I can clearly hear the hurricane roaring outside, the effects are not seen in my general area. My little pepper plants are perfectly fine on my balcony and have not been taken by the winds. Even the box of perlite that I left out there hasn't budged.

-------

I baked two things: banana bread and purple sweet potato pie. The banana bread is...not too good. I don't know what it could be. Is it the homemade butter? It is the addition of vanilla paste? I don't know, but I need to figure it out for next time. On the other hand, the purple sweet potato pie is nice in the sense that it is an interesting floral and buttery flavour. I know I'll want to make the pie again, so I'll type the recipe here for safe keeping:

Pie Crust Ingredients

113g chilled cubed butter 150g flour 2tsp sugar pinch of salt 1/4c buttermilk set aside grated ginger node set aside orange zest

Directions

In a food processor blend butter, flour, sugar, salt, ginger, and zest until butter becomes small beads.

Continue to blend while slowly adding the buttermilk.

Pour onto the counter and knead until it stays together.

Wrap in wax paper and set in the fridge until needed.

adapted from [link]

Purple Sweet Potato Pie Ingredients

1lb purple sweet potato little bit of oil pinch of salt 113g butter 150g sugar 113g buttermilk 6 green cardamom pods 1 grated ginger node half the zest from a naval orange 2 eggs another pinch of salt cold pie crust

Directions

Preheat oven to 375 degrees F.

Cut potato(es) in quarters and rub them with oil and salt. Wrap them in aluminum foil and bake for 50min.

In the meantime, break open the cardamom pods. Pour the seeds into a mortar and the empty pods into the buttermilk. Finely crush the seeds.

Add the salt, cardamom, most of the ginger, and most of the zest to the sugar. Mix until well incorporated. Set the leftover ginger and zest for the pie crust.

Once the potato is soft, peel off the skin, and mash. Add the butter, mash. Add the sugar mixture, mash. Add an egg, mash. Add the other egg, mash. Fish out and discard the pods from the buttermilk, add the buttermilk, mash.

Roll out the pie crust, crimp the edges, poke small holes in the bottom. Pour in the filling. Bake for 45 to 50 min or until visibly set.

Turn off and open the oven to let the pie cool until you can easily take it out with your bare hands.

adapted from [link]

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Sweet! My library card came in the mail. I've decided to get into audiobooks, and I think the best place to get them is from Libby. Seeing that I can check out 20 books at a time, I decided to do just that! Here is my audiobook haul:

Overkill by Sandra Brown (10hrs)

It by Steven King (45hrs)

Miss Peregrine's Home for Peculiar Children by Ransom Riggs (10hrs)

Cemetery Boys by Aiden Thomas (14hrs)

A Series of Unfortunate Events: The Bad Beginning by Lemony Snicket (3hrs)

Daughter of the Deep by Rick Riordan (11hrs)

The Tale of Despereaux by Kate DiCamillo (4hrs)

Pax by Sara Pennypacker (6hrs)

Artemis Fowl by Eoin Colfer (6hrs)

Holes by Louis Sachar (4hrs) (Finished)

Ali Cross by James Patterson (5hrs)

The Hunger Games by Suzanne Collins (11hrs)

Aristotle and Dante Discover the Secrets of the Universe by Benjamin Alire Saenz (8hrs)

Aurora Rising by Amie Kaufman & Jay Kristoff (14hrs)

The Gentleman's Guide to Vice and Virtue by Mackenzi Lee (11hrs)

Beautiful Creatures by Kami Garcia & Margaret Stone (18hrs)

The Librarian of Auschwitz by Antonio Iturbe (14hrs)

Fahrenheit 451 by Ray Bradbury (5hrs)

Dry by Neal & Jarrod Shusterman (11hrs)

A Snake Falls to Earth by Darcie Little Badger (11hrs)

Pet by Akwaeke Emezi (6hrs)

Now, I understand that people could be waiting for these books, so I've told myself to work on any book that is being waited for. At the moment there is one person waiting for Overkill, Daughter of the Deep, The Tale of Despereaux, Pax, and Aristotle and Dante Discover the Secrets of the Universe. Woo, that is more than yesterday where is was just two. I'll start working on the shortest book, which should take more like 3hrs instead of 4hrs being that I listen at a comfortable 1.5 speed.

I already finished Holes while playing Sonic Adventure 2. It is a good book, just as good as the movie. I recommend both, they're basically the same, just a few changes for the main actor's health.

For the future, I want to try and be more productive during my time listening to these audiobooks. Maybe I'll draw...I do have a bunch of art supplies I need to use.

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I actually wrote a little scene yesterday! I'm proud of the almost 1500 words. I don't see myself as much of a writer, but I want to get some sort of grasp in the skill. They say practice equals progress, so...more writing to come.

#dear dairy #daily diary #diary #recipes #baking #pie #sweet potato pie #library #library haul #reading #currently reading #writing #picture #audiobook #daily writing #journaling

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madanimalscientist · 1 year

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Fancy but easy cooking hacks for the holidays

Make a pan sauce! After the meat is done, add some spices/herbs, deglaze with wine or cooking sherry and scrape up the cooked bits on the bottom of the pan,

https://www.bonappetit.com/test-kitchen/how-to/article/perfect-pan-sauce as an example but there's plenty of guides online and you can do it while the meat rests. I like to sautee sliced fresh mushrooms (or canned, canned = also great) with the aromatics and everything and make a simple mushroom sauce

Make mashed potatoes, then add salted butter and sour cream and some steak seasoning, and your potatoes will go from good to great.

You can make mini cheesecakes by taking regular cheesecake batter and making it in cupcake/muffin liners. Just make a mini version of the crust in the bottom of each liner and cook for less time. But you have now made individual mini cheesecakes that look very fancy and go over a huge hit, and no need for a springform pan either!

There's all sorts of fancy tonic waters now (I had wild raspberry tonic water with dinner tonight) and it's a nice way to add some fanciness to the non-alcoholic options on offer. Or just a nice way to jazz up a cocktail.

Frozen green beans taste really nice sauteed with some oil and spices of your choice. This year I added some sundried tomatoes and artichoke hearts and it was fancy and easy, and delicious!

Macerated strawberries are pretty straightforward to make (just slice strawberries, add some sugar, toss to coat, stick in a tupperware in the fridge overnight) and make an excellent topping for everything from pavlova to ice cream to cake.

I like making things that look fancy but are actually pretty straightforward, and still very delicious! Also remember, spices are your friend, don't be afraid to get creative, and have fun! Cooking is a very by feel thing (baking you need to be more precise but stovetop cooking is mostly a vibes-based art) so go with what works for you!

#cooking #the mad scientist cooks #christmas dinner #cooking tips #dinner #baking

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buffetlicious · 2 years

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My dining companion’s Japanese Beef Steak with Crispy Garlic, white cabbage chiffonade, roasted purple sweet potato wedges on sweet soya sauce. From him, he said that the steak was a little thin with an Asian twist on the sauce part. The sides were also less heavy and more refreshing on the palate.

I had requested for my Grilled Pork Chop to be served without the jasmine rice. The thin piece of charred meat was fork tender but somehow lacked the flavours of the pork. Mine came with green beans and carrots with a small pinch of toasted black sesame seeds at the side.

The Braised Beef Short Rib was the better of the two main courses I had that night. The succulent beef short rib braised in a cabernet reduction was fall-off-the-bone tender that eating it involved minimum chewing on my part. The mashed potato and roasted carrot help cut down the richness of the fatty dish.

Both of us had the Lemon Curd Tartlet for dessert. While creamy, the lemon curd wasn’t tart enough and the sweet, torched meringue did not help either. Should have alternate the meringue with raspberries to cut down the overall sweetness instead. And I don’t see the chocolate curls mentioned in the menu.

Was looking toward the Mississippi Mud Pie which was essentially half whipped cream. :( A thin Oreo cookie crust sat on the bottom with chocolate filling, whipped cream and chocolate shavings on top. Would have been even better if ice cream replaced the whipped cream.

We retreated back to our cabin for an early night. A lone Towel Bear sat on the bed, yet another nifty handy work by Yuda, our stateroom attendant.

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rubys-kitchen · 2 months

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Honey Mustard Chicken

Chef's Note: Lemon seasoning with the mustard sauce is so complementary. Sauce is a bit clashing with potatoes. Does go with the green beans

Ingredients

Chicken

2 tablespoons olive oil

2 large boneless skinless chicken breasts

Lemon pepper seasoning

1/3 cup all-purpose flour

Honey Mustard Sauce

2 tbsp unsalted butter

2 garlic clove, minced

1 1/2 tbsp all purpose flour

3/4 cup chicken broth

2 tbsp yellow mustard

1 tbsp Dijon mustard

3 tbsp honey

1/2 tsp dried dill weed

1/2 tsp dried parsley

1/2 tsp Italian seasoning

1/3 cup heavy cream (can sub. half-and-half)

Recommended Sides

Green Beans

Mashed potatoes

Instructions

0. Start your sides

Once you get to the sauce, cooking goes fast

1. Slice the chicken in half lengthwise to create 2 or 3 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.

2. Season each side with Lemon Pepper Seasoning. Dredge each side in the flour and tap off excess.

3. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4 to 5 minutes per side, until a golden crust has developed. Set chicken aside and leave brown remnants in the pan.

4. Turn heat to medium low. Melt the butter and use a silicone spatula to “clean” the bottom of the pan, this will give the sauce more flavor.

5. Add the garlic and cook for 1 minute.

6. Add the flour and cook for 1 to 2 more minutes.

7. Add the chicken broth in small splashes, stirring continuously.

8. Add the yellow mustard, Dijon mustard, honey, and seasonings. Bring to a boil, then reduce heat to low. Slowly stir in the heavy cream.

9. Optional: Taste-test the sauce. If desired, add a little more honey or mustard, depending on your taste preference.

10. Add the chicken back and spoon the sauce on top. Cover partially and cook until heated through, about 5 minutes. Serve with roasted potatoes and green beans.

#chicken #stovetop #olive oil #chicken breast #flour #all purpose flour #butter #garlic clove #unsalted butter #chicken broth #yellow mustard #Dijon mustard #honey #dill weed #parsley #Italian seasoning #heavy cream #green beans #mashed potatoes

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teganduplessis · 7 months

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Tourtière

Ingredients

Spice blend

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon dried thyme

½ teaspoon dried sage (or 2 tsp fresh sage)

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon nutmeg

¼ teaspoon ground allspice

⅛ teaspoon ground cloves

Filling

1 large russet potato, peeled, quartered

1 teaspoon kosher salt

1 tablespoon butter

1 large onion, chopped

1 pinch salt

1 head of garlic, chopped

2 pounds ground pork

1 cup potato cooking water, plus more as needed

Flaky Crust

5 cups (710g) all-purpose flour

1/2 teaspoon salt

2 cup (450g) butter, chilled and diced

2 large eggs

1 cup (230ml) water cold

Egg wash

1 large egg

1 tablespoon water

Directions

Crust

In a medim bowl, combine flour and salt.

Using a dough cutter, crush in the cold butter until mixture resembles coarse breadcrumbs.

In another bowl whisk together the eggs and water.

Pour in most of the liquid (holding some back) and stir until mixture forms a tight ball. You might not need all of the water so add it slowly. Wrap in plastic and refrigerate for 2 hours-overnight. (You can keep it in the fridge for 48 hours or freeze for up to 6 weeks)

Spice Blend

5. Make spice blend: mix together all ingredients in a small bowl, set aside.

Crust

6. Divide dough into 2. Put once half back in fridge.

7. Roll out the bottom dough and put into pie pan. Trim off extra (there will be extra once you trim). Prick the bottom of the crust.

8. Blind bake the bottom in oven at 375F for 20 mins until dough just starts to turn golden. Set aside.

Filling

9. Place potatoes and 1 tsp of salt in a saucepan. Cover with cold water. Bring to boil and cook until tender (10 -15 mins). Remove potatoes and put in a bowl, reserve the potato water. Mash potatoes until smooth, set aside.

10. In a large saucepan, melt butter over medium heat.

11. Add onions and pinch of salt. Cook until translucent. Add garlic and continue cooking until both are golden.

12. Stir in spice blend and cook for 30 seconds.

13. Add ground pork and 1 cup of potato water. Cook, stirring occasionally, until meat is brown and tender and most of the liquid has evaporated. Add more liquid as needed. Stir in mashed potatoes, turn off heat and allow to cool for 10 mins.

Assemble & Bake

14. Preheat oven to 375F

15. Put filling into pre baked bottom.

16. Remove the top crust dough from the fridge. Roll out. Lay over filling. Paint on egg wash.

17. Bake for 1 hour, or until well browned. Let cool for 10 mins before slicing.

original filling recipe: https://www.allrecipes.com/recipe/261983/tourtiere-french-canadian-meat-pie/

Original crust recipe: https://www.biggerbolderbaking.com/savory-pie-crust-recipe/

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jameesfranklin · 1 year

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How to Prepare Sous Vide Steak

Sous vide is a popular French term that means "under vacuum." This method allows you to cook meat at a precise temperature, ensuring perfect texture and even doneness from edge to edge.

This technique is perfect for steaks. The results are tender, juicy, and flavorful.

If you want to know the process of preparing Sous Vide Steak, follow the guide in this article. Visit here to learn more about sous vide steak.

Prep the meat

Sous vide is a French technique that allows you to cook meat (like steak) to the perfect temperature. This technique is hassle-free and saves time.

Vacuum-seal the meat in a bag, and then submerge the bag in water. This precise cooking method produces a juicy steak with a nice seared exterior.

Start by preheating your precision cooker to 130degF (57degC). Then, season each steak with coarse salt, ground black pepper, minced garlic, and herbs like rosemary or thyme.

Once the steaks are seasoned, place them separately into each vacuum-sealable bag. Add a sprig of thyme to each bag, and seal the bags securely.

Take the s water bath and pat them dry. Then, you can serve them or finish them by searing them in a cast iron skillet on the stovetop.

Vacuum-seal the meat

To be perfectly cooked, sous vide steaks must be vacuum sealed before being immersed in the hot water bath. It is an innovative method to trap all the juices and flavors in the bag.

You can also use vacuum seal bags to prepare meals for kids who may not eat certain foods. Soups, casseroles, stews, lasagna, spaghetti, meatballs, and mashed potatoes are easy to make and freeze in these vacuum-sealed bags.

Another benefit to using vacuum sealing is that you can easily season the meat before cooking it in your sous vide water bath. This is especially important if you're using cuts of meat that don't traditionally have a lot of flavors.

Cook the meat

Steak is the crucial and most flavorful food to prepare using sous vide cooking. This method produces an even internal temperature, keeps in all of the steak's natural juices, and ensures that it remains tender.

However, you should not overcook the meat in sous vide water bath. If left in the bath for too long, your steak will lose some of its moisture.

It's best to plan on 1-3 hours of cooking time for a 12-pound steak. A larger meat cut, such as a tri-tip or a skirt steak, may need more time to reach your desired doneness.

Once the steak is finished, you can quickly sear it for added color and delicious char. Then, serve it with your favorite sauce.

Sear the meat

Searing the meat before cooking sous vide is essential for a well-done steak. It locks in the seasoning flavors and develops a tasty crust on the outside.

The key to searing a steak is high heat and a heavy-bottom pan such as a cast iron skillet or grill. This method is easy and fast and produces perfect results for a perfectly cooked steak.

The sear is quick, so you should be able to get the steak on the grill or in the skillet within a minute of pulling it out of the water bath. After the first minute, flip it over and continue to sear until you've got a nice deep brown. Then, based on your taste preference, add a little butter to the pan for more flavoring. You can spoon some of the drippings from the pan over the steak to add extra flavor.

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keaboyd21 · 1 year

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First Review of 2023 Let's start off strong with La Conde - Santa Monica.

A video of my experience is on my Tik Tok - https://www.tiktok.com/@ohtikitsbre

Is there something they are hiding? I had to use my phone's flash several times because the place was too dark, it wasn't even setting a mood, just too dark. In addition to being that dark, the candles on the table didn't add anything to the scene. I'm sorry it was so dark. Although I was able to discern the mood they were trying to set, it was very dark.

The restaurant was pitched as Latian American but the menu did not seem to fit maybe more so at the original location which is located in San Diego.

The Drinks:

Mr. Bob; The second I took a sip I wanted to be on the beach with my feet in the water being served this drink back to back. Maestro dobel diamante, agave nectar, pineapple giffard, lemon juice and pineapple juice.

Make a wish; The genie bottle was my friend's drink of choice. You rubbed it and the drink came out. Blue Curaçao, Bourbon, lemon juice, and agave nectar were included.

Strawberry Margarita; If you've has one you've had them all. José Cuervo Tequila, Cointreau, strawberry infusion, chamoy, and Tajín.

La Conden: Conden The amazing, and it had Malibu, pineapple juice, and cranberry juice. It would be great to relive this drink while eating Brussels sprouts every single day.

The Food;

No matter what type of place I'm at, I'm always willing to order Brussels sprouts. This was a bit weird because they offered sprouts on the menu, which threw my friend and me. BUT LET ME TELL YOU THIS! If you make the choice to try this place 100 percent get the Brussels sprouts they were so good I have no clue what type of sauce they used but I wanted it on everything. I followed it up with fries that honestly could have been done without and seemed out of place on their menu. Arriving cold, it seemed they were trying to do the Five Guys but failed. I would skip the fries.

However, my friend was impressed with the number of lamb chops she received and the quality of the chops. There was a plain salad served under them, and she thought it would be better with the same sauce as the Brussels sprouts.

My steak was cooked to perfection, but for some reason, it came with salt and pepper. With the exception of not being seasoned, the steak was juicy, tender, flavorful, and had the right amount of fat.

I found asparagus was overpriced because it came with only three spears. Bacon was an option we skipped. If we could have added some lemon juice to the top it really would have set it off.

The mashed potatoes deserve the title of Pomme puree since they have a much smoother taste and flavor. Compared to regular mashed potatoes. For some reason, it was creamy, buttery, and cheesy, although I don't think they added cheese to the potatoes. I would also recommend getting this.

Make sure you skip the lobster mac and cheese. It did not contain lobster, and if it did, it was very minor. We pulled out our phones to see if we could find the lobster, but we couldn't. In spite of this, the choice of noodles and a generous coating of Cheddar-cheesy were spot on.

The cheesecake was standard. Once you've eaten it, you've eaten it three times. It gave bulk orders of Costco cheesecake. I liked the addition of the oreo crust at the bottom, and the strawberry jam really made the dessert taste better than it already did.

I didn't intend for it to be this long, but you've reached the bottom, and I'm still not done. The flight order came with drinks, was inside a fake airplane, and came with a celebration song.

Trying to portray Spring Break Miami, this was not the right place. Then they added a DJ, lord I could not wait to get out of there. I wanted a relaxing dinner with a friend instead of a club atmosphere.

#foodie #socalovers #socal #los angeles #foodblogger #santa monica

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world-store · 1 year

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The BEST Pot Roast (Made 3 Ways!)

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Fork-tender, melt-in-your-mouth pot roast with delicate potatoes and sweet carrots in a perfectly seasoned broth. This recipe is super simple but will make you feel like you’ve spent all day cooking. Nothing completes a Sunday pot roast like a fresh chopped salad and some homemade rolls. These perfect soft and buttery rolls or copycat Texas Roadhouse rolls should do the trick!

Melt in Your Mouth Pot Roast

Not only is this melt in your mouth pot roast a quintessential Sunday meal, it’s also perfect for company or a special occasion! It’s just so easy. Prep it, throw it all together and at the end of the day you have a perfect sit-down dinner hearty enough to satisfy any appetite. Generously seasoned meat, coupled with onions and vegetables surrounded by a savory broth is just so heavenly. One of the best things about this roast is that it’s almost better the next day. It’s perfect for leftovers or to use for sandwiches, tacos or other hearty roast meals. It’s one of those dishes that you make once and can usually use at least twice. Perfect a hectic work week, and the whole family loves it! Win win! Pair it with these Instant Pot mashed potatoes for a quick and easy dinner the family will go crazy over.

Pot Roast Ingredients

I’ve given you three ways to cook the roast but the ingredients are all the same. It’s one of those hearty meals that brings everyone together around the table for good conversation and great memories. Exact measurements can be found below in the recipe card. - Olive Oil: You can use canola oil, but I like the extra bit of flavor the olive oil adds. - Chuck Roast: You’ll need a 3-4 pound roast. If your roast is much bigger, you’ll need to adjust the seasonings to accommodate so you have enough flavor. - Salt and Pepper: This is for generously seasoning the roast before searing. - Carrots: Use large carrots you have to cut yourself, they have so much more flavor than baby carrots. - Potatoes: The best potatoes for putting in a roast are yellow, golden or Yukon potatoes. - Onion: Yellow or white onions are flavorful but mellow enough to add flavor but not overpower. - Beef Broth: Make your own or buy prepackaged beef broth. - Red Wine: The alcohol will cook off and you’re left with flavor and tenderness. You can also substitute this with apple juice, cranberry juice or more beef broth. - Worcestershire Sauce: Boosts and intensifies the meaty flavor. - Garlic: Use fresh minced garlic for the best taste. - Onion and Garlic Powder: Adds the best savory flavor! - Salt and Pepper: This is to add to the sauce.

How to Make the Most Tender Roast

The wonderful thing about this pot roast recipe is that you can make it three different ways and end up with the same result any way you make it. The way of putting it together is the same for all three methods. So whether you use a slow cooker, pressure cooker, or the oven, it will always be fall-apart tender. - Sear: For the oven and slow cooker, heat the oil over medium high heat in a cast iron skillet or heavy frying pan. Then salt and pepper the roast generously. Once the oil starts to smoke, sear each side of the roast for 2-3 minutes to give it a nice dark brown crust. If using an Instant Pot use the sauté button. Wait until it says “hot” before adding the oil and once it smokes sear the roast on all sides. Then remove the roast from the instant pot. - Assemble: In the slow cooker, instant pot or a large casserole dish place the carrots, potatoes and onions into the bottom. Next place the meat on top. In a small bowl combine the beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, and salt and pepper. Then pour over the roast. - Cook: In the slow cooker, cook pot roast on low for 10 hours or till tender. In the Instant Pot cook on high for 60 minutes and natural release. For the oven, cover tightly with foil or a fitted oven safe lid and cook at 425 for ONLY 30 minutes then turn the oven down to 300 for 4-5 hours.

Tips for the Best Pot Roast Here are a few extra tips to make your pot roast the talk of the neighborhood! This homemade pot roast is so tender and delicious, it may just be your new Sunday tradition! - It’s All About the Beef: For that super tender pot roast it starts with the cut of meat. You want a cut that has lots of marbling. Which means it’s got lots of striations of fat running through it. This produces that amazing texture. Chuck roast is the ideal cut, but Brisket is another heavily marbled meat. Bottom or top round roasts are leaner and won’t be as tender. - Sear: Don’t skip this essential step. Searing the meat at a high temperature brings out the most flavor in the meat by caramelizing the natural sugars and brings out the savory flavor of the beef with it’s rich brown crust. It will also seal in those amazing juices. Make sure your pan is HOT. If your pan isn’t hot enough you will steam the meat which can actually make it tough. - Simplify: You can make the morning prep faster for yourself by prepping the veggies the night before. Place in a sealed container or bag in the fridge till morning. - Size: Size of meat and vegetables matter. If your roast is too large for your pan, pot or cooker you can cut it down to fit. Sear the cut pieces individually before adding them. Cut all the veggies to roughly the same size for even cooking. Chunk your onions don’t finely chop them. I find they give off more flavor and don’t turn to mush. - Low and Slow: To achieve the perfect tenderness it is always best to cook your roasts long and low. It will yield the best flavor and texture.

Storing and Freezing Pot roast makes the BEST leftovers. You’re going to love having them on hand to heat up and enjoy throughout the week! - In the Refrigerator: Cool the roast and vegetables and store in an airtight container for up to 4 days. - In the Freezer: Freeze the pot roast in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in a pan on the stove in it’s sauce or microwave.

More Amazing Beef RecipesBeef is so tasty, hearty, and versatile. You’ll have to try out these other delicious recipes! They’re perfect for this chilly weather and will warm you up from the inside out. Find my full list of beef recipes here! To make in the slow cooker:In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust. In a 5 quart slow cooker add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast. Cook on low for 10 hours or until tender. Press the sauté button on the instant pot and wait for it to say “HOT”. Add in the olive oil. Salt and pepper the beef and slice the beef in half if it doesn’t fit. Working in batches, sear on each side for 2-3 minutes. Place the carrots, potato, and onion into the bottom of the instant pot. Place the meat on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast. Cook on high pressure for 60 minutes and then do a natural release. Preheat oven to 425 degrees. In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust. In a large casserole dish add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast. Cover tightly and roast for 30 minutes. Turn the oven down to 300 degrees and allow to roast for 4-5 hours. Originally posted September 20, 2020 Updated on January 9, 2023 Serves: 6 Calories566kcal (28%)Carbohydrates22g (7%)Protein47g (94%)Fat31g (48%)Saturated Fat12g (60%)Cholesterol156mg (52%)Sodium987mg (41%)Potassium1377mg (39%)Fiber3g (12%)Sugar4g (4%)Vitamin A6823IU (136%)Vitamin C20mg (24%)Calcium82mg (8%)Iron6mg (33%) All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Course Dinner, Main CourseCuisine AmericanKeyword pot roast, pot roast recipe Read the full article

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