from The Mel K Show: TRUTH LIVES on at https://sgtreport.tv/

from Kim Iversen: TRUTH LIVES on at https://sgtreport.tv/

from 21st Century Wire: Preparing for the very real prospect of more election fraud in the U.S. Presidential Election 2024.  In this episode of the Patrick Henningsen Show on TNT Radio which aired on January 8‚ 2024‚ Patrick talks with academic and author of “Fooled Again: The Real Case for Electoral Reform”‚ Mark Crispin Miller‚ about the rigged U.S. Presidential […]

This tender Stove Top Pork Roast is rustic‚ simple‚ and supremely delicious. Using an affordable cut of pork shoulder‚ this dish transforms into a savory and guest-worthy meal after a long‚ slow braise. And the best part is‚ you can make it a day or two ahead of time! This Stove Top Pork Ragu is simple‚ tender‚ and rustic and can be made a day or two ahead of time. In This Article Video: Watch Us Make This RecipeWhat is Pork Ragu? Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With StoveTop Pork RaguCommonly Asked QuestionsTender Stovetop Pork Ragu RecipeMore To Cook And Eat View more Video: Watch Us Make This Recipe What is Pork Ragu? Pork ragu is a flavorful Italian dish made with slow-cooked‚ tender pieces of pork‚ typically pork shoulder or pork butt. The pork roast is braised or simmered for an extended period in a savory sauce that usually includes ingredients like tomatoes‚ onions‚ garlic‚ and herbs. This slow cooking process allows the flavors to meld and the pork to become extra succulent and super tender. Why This Recipe Stands Out We all love a hearty‚ comforting meal that’s easy to prepare and packed with flavor. This stove-top pork roast recipe is just that and more. Here’s why we’re raving about it: Affordable: This recipe uses pork shoulder‚ an affordable cut of meat‚ making it budget-friendly without sacrificing flavor or quality. Flavors: The combination of fresh herbs‚ garlic‚ and a full-bodied red wine gives this pork roast an incredibly savory flavor. Make-ahead: This recipe can be made 1-2 days ahead of time‚ making it one of the most perfect meal prep recipes for those busy weekdays. The flavors in this dish gain depth after resting overnight‚ making it even more delicious the next day. Versatile: This stove-top pork roast can be served with crusty bread‚ mashed potatoes‚ or rice‚ making it a versatile dish that can be tailored to your preference. Friends and Family: With its tender‚ savory pork and rich‚ hearty sauce‚ this recipe is sure to impress your people‚ and it’s one of our favorite holiday recipes. Meal Prep: This tender pork ragu can be stored in freezer containers for future meals‚ making it a convenient option for those busy days. It also tastes amazing the next day! Key Recipe Ingredients Boneless Pork Shoulder/Butter – We use 3 pounds of this affordable cut‚ which‚ when slow braised‚ transforms into a supremely tender and savory dish that’s guest-worthy. Tomato Paste and Crushed Tomatoes – These ingredients add a rich tomato flavor and a thick‚ hearty texture to the ragu. Full Bodied Red Wine – Half a cup of this is used to deglaze the pot and add a depth of flavor to the ragu. Fresh Thyme‚ Rosemary‚ and Bay Leaves – These herbs are classic for roasts and anything made in a big pot or Dutch oven‚ and they infuse the ragu with their aromatic flavors. Substitutions And Variations This stovetop pork ragu recipe is hearty and flavorful on its own‚ but there’s always room for personal touches and variations. Here are some ideas to make this dish uniquely yours: The Meat: While we’ve used pork shoulder‚ you can experiment with other cuts of pork‚ or even switch to beef or chicken. Just remember‚ the cooking time might vary depending on your choice of meat. Spices: Feel free to play around with spices. You can add smoked paprika for a smoky flavor‚ or a pinch of red pepper flakes if you prefer a spicy kick. Vegetables: You can add more vegetables to this ragu. Bell peppers‚ carrots‚ or mushrooms would work great like they do in our Chicken Cacciatore. Herbs: If you want to change up the herbs‚ try using basil or oregano instead of thyme and rosemary. Garnishes: This ragu is garnished with fresh herbs‚ but grated parmesan cheese or a dollop of sour cream could add a delicious twist. Step-By-Step Recipe Instructions Towel-dry the pork thoroughly‚ then season it evenly. Heat oil in a Dutch oven over medium heat and brown the pork on all sides. Add onion and garlic to the pot with the remaining oil‚ stirring frequently until the onion caramelizes. Stir in the tomato paste until it darkens slightly in color. Pour in the wine‚ ensuring to scrape up any browned bits from the bottom of the pot. Add the tomatoes along with their juices‚ thyme‚ rosemary‚ and bay leaves to the pot. Stir in water and pork along‚ with accumulated juices. Bring to a boil‚ followed by simmer for 3-4 hours. Shred the pork into bite-sized pieces. Taste the sauce and season with additional salt‚ pepper‚ and herbs as desired. For full list of ingredients and instructions‚ see recipe card below. How To Prep Ahead This stovetop pork roast is a rustic‚ simple‚ and supremely delicious dish that we can make a day or two ahead of time. Take a look at our best prep-ahead tips for this recipe: Prep the Pork: You can cut the pork shoulder into quarters and season it with kosher salt and freshly ground black pepper ahead of time. Just make sure to store it in the fridge until you’re ready to cook. Prep the Ingredients: Finely chop the onion and garlic cloves in advance and store them in the fridge. This will save you some time when you’re ready to start cooking. Make the Sauce: You can also prepare the tomato paste‚ red wine‚ and crushed tomatoes with juices in advance. Add in the fresh thyme‚ rosemary‚ and bay leaves‚ and store the mixture in the fridge. When you’re ready to cook‚ just add the pork and simmer until it is fork-tender. This tender Stove Top Pork Ragu shreds easily and has the perfect savory sauce. What To Serve With StoveTop Pork Ragu Pasta Ragu is the ideal dish to serve over a plate of pasta. A classic choice is tagliatelle or pappardelle‚ but other pasta staples like penne‚ fusilli‚ rotini‚ or even spaghetti are great options. Potatoes A classic side for pork roast is potatoes. We recommend trying these Instant Pot Mashed Potatoes or these Smashed Potatoes. They both pair wonderfully with the savory flavors of the pork roast. If you’re looking for a lighter potato dish‚ try these Garlic Herb Roasted Baby Potatoes. They’re flavorful‚ yet not too heavy‚ making them a perfect complement to the pork roast. Vegetables Vegetables are a great way to balance out the richness of the pork roast. We love serving this dish with our Roasted Brussels Sprouts and Butternut Squash or our Honey Glazed Carrots. Rice  Rice can be a great addition to your pork roast meal. Our perfectly cooked rice is a crowd-pleaser and pairs well with the pork roast. Risotto or polenta are favorite side dishes for ragu; try our Risotto in the Instant Pot. Bread Bread is always a good idea when serving pork roast. Our Homemade Dinner Rolls are soft‚ fluffy‚ and perfect for soaking up the delicious juices from the roast. For a more rustic bread option‚ try our Crusty French Bread. It is crunchy on the outside‚ soft on the inside‚ and pairs perfectly with the pork roast. Commonly Asked Questions What cut of meat should I use for pork ragu? For this recipe‚ we recommend using an affordable boneless pork shoulder or pork butt. This budget-friendly cut is perfect for long‚ slow braising and turns into a savory and guest-worthy dish after ample simmer time. Can I make this recipe ahead of time? Absolutely! This Stove Top Pork Roast can be made up to 2 days in advance. The flavors actually gain depth after resting overnight. Just be sure to cover and cool it at room temp before chilling it in the fridge until you’re ready to reheat. What kind of pot should I use for this recipe? The pork is cooked when it is very fork-tender and the sauce is thickened. This usually takes about 3-4 hours of simmering on the stove. How long does Stove Top Pork Roast keep? It can be kept in the fridge for up to 3-4 days. If you’ve frozen it‚ it can last up to 2-3 months. Just be sure to store it in airtight containers to maintain its freshness and flavor. Print Tender Stovetop Pork Ragu This Tender Stovetop Pork Ragu is rustic‚ simple‚ and supremely delicious. Everything is cooked in one big pot‚ to savory perfection. This fork-tender Pork Ragu is a surefire crowd pleaser. Bonus: it can be made a day or two ahead of time! Course Dinner‚ MainCuisine ItalianDiet Gluten FreeMethod Stovetop Prep Time 15 minutes minutesCook Time 4 hours hoursTotal Time 4 hours hours 15 minutes minutes Servings 6 Calories 385kcal Author Amy Dong Ingredients3 pounds boneless pork shoulder cut into quarterskosher salt and freshly ground black pepper2 TB olive or canola oil divided1 large onion finely chopped6 garlic cloves finely chopped3 oz tomato paste½ cup red wine full bodied28 oz crushed tomatoes with juices4 sprigs fresh thyme plus extra for garnish2 sprigs fresh rosemary plus extra for garnish2 bay leavesOptional Garnishes: freshly chopped parsley or other fresh herbs InstructionsTowel-dry the pork on all sides. Sprinkle a thin‚ even layer of kosher salt and freshly ground black pepper on all sides of pork and pat seasoning in.Heat 1 TB oil in a Dutch oven or large heavy pot over medium heat. Brown pork on all sides‚ 10-12 min. Transfer browned pork to a dish.Remove burned bits from pot but leave rest of pan drippings and golden bits there. Add onion and garlic to the pot with remaining 1 TB oil. Stir often over medium heat until onion is caramelizing‚ 5-10 min. Add tomato paste and stir until slightly darkened in color‚ 1 min.Add wine and cook‚ scraping up any browned bits‚ until mixture is thickened‚ 1 min. Add tomatoes with juices‚ thyme‚ rosemary‚ and bay leaves; stir in 2 cups water. Add pork with accumulated juices.Bring liquid to a boil and reduce to simmer. With lid slightly ajar‚ continue to simmer until pork is very fork-tender and sauce is thickened (thicker than a typical pasta sauce) 3-4 hours.Shred pork or break apart into bite-size pieces. Taste and season with additional kosher salt and black pepper‚ as needed. Garnish with more freshly chopped herbs‚ as desired.  Video Notes For best results‚ make sure to towel-dry the pork before seasoning; this helps the salt and pepper stick better and ensures a nice‚ even crust when browning. Don’t skip browning the pork on all sides; this step adds a deep‚ savory flavor to the ragu that you can’t get any other way. Keep those flavorful pan drippings after browning the pork; they’re packed with flavor and will add richness to the onions and garlic as they caramelize. Use a full-bodied red wine for deglazing the pot; it will contribute to the robust flavor of the sauce and help pick up all those tasty browned bits. Be patient and let the pork simmer with the lid slightly ajar; this allows the sauce to thicken and the pork to become fork-tender‚ creating the perfect ragu texture. Fresh herbs like rosemary and thyme are key to this dish’s rustic charm; they infuse the sauce with aromatic flavors that dried herbs just can’t match. Serve your delicious pork roast with some crusty bread‚ mashed potatoes‚ or rice. Remember‚ this dish tastes even better the next day‚ so don’t hesitate to make it ahead of time; the flavors will meld and deepen‚ making your pork ragu even more delicious. If you enjoyed this recipe‚ please come back and give it a rating. We hearing from you!    Join our Free Recipe Club and get our newest‚ best recipes each week! NutritionCalories: 385kcal | Carbohydrates: 16.3g | Protein: 54.3g | Fat: 11.2g | Saturated Fat: 2.1g | Cholesterol: 165.5mg | Sodium: 358.2mg | Fiber: 3.9g | Sugar: 8.6g More To Cook And Eat Most Tender Pot Roast in a Slow Cooker – This slow cooker pot roast recipe is melt-in-your-mouth tender‚ hearty‚ and full of veggies. Cuban Braised Pork with Mojo Sauce – This alone made us fall in love with Mojo. Fork-tender deliciousness. Slow Cooker Pork Loin – Fabulously tender pork loin with the ease of a slow cooker. Slow Cooker Kalua Pork – Just 5 ingredients for this tender‚ smoky‚ slow-cooker Kalua Pork. It’s perfect for weekly meal prep. The post Tender Pork Ragu appeared first on Chew Out Loud.

Rich and creamy‚ this easy tiramisu recipe is one of the best desserts we’ve ever had the privilege of devouring. A showstopping no-bake treat‚ Tiramisu Cake is guaranteed to impress your guests.  We’re sharing our best tips and tricks to make sure your tiramisu turns out perfectly every time. Tiramisu Cake is a LOT easier to make than it appears; it’s an outstanding dessert for any celebration. In This Article Video: Watch Us Make This RecipeWHAT IS TIRAMISU?Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommon ASKED QuestionsTiramisu Recipe RecipeMore to Bake and Eat View more Video: Watch Us Make This Recipe WHAT IS TIRAMISU? If you’ve never had a classic tiramisu cake‚ prepare to be blown away. We’ve traveled the globe taste-testing this scrumptious dessert‚ and our no-bake recipe still remains our favorite version to this day. Truly indulgent‚ it is a type of Italian cake that is made with ladyfinger cookies that have been dipped in coffee and are often soaked in alcohol. They are then layered with a decadent whipped mixture consisting of eggs‚ sugar‚ mascarpone cheese‚ and cocoa. The end result is a beautiful fluffy cake with a rich coffee and chocolate taste.  Why This Recipe Stands Out We’re convinced that once you’ve tried our tiramisu cake with ladyfingers recipe‚ you’ll never look at other desserts the same way again. Here’s why: Simple: This recipe uses simple‚ easy-to-find ingredients. No need for fancy‚ hard-to-source items. Flavor: The combination of coffee‚ cocoa‚ and mascarpone cheese is simply irresistible. The Kahlua takes this treat to the next level‚ just like it does in our Chocolate Kahlua Cake. Texture: The fluffy mascarpone cream and the soft‚ coffee-soaked ladyfingers create a dreamy texture in every bite. Make Ahead: This tiramisu cake recipe is even better when made a day ahead‚ making it one of our favorite holiday dessert recipes. Versatile: It’s a crowd-pleaser. Whether it’s a dinner party‚ casual get-together‚ or even a birthday‚ this tiramisu is always a hit. Easy: Despite its sophisticated taste‚ this tiramisu made with ladyfingers is surprisingly easy to make. Delicious: This isn’t just a dessert‚ it’s an indulgence. Every bite is creamy‚ rich‚ and utterly satisfying‚ just like our Mini Cheesecakes. Authentic: This recipe stays true to the classic Italian tiramisu‚ giving you an authentic taste experience. Key Recipe Ingredients Very Strong Coffee – We use 3 cups of very strong coffee‚ which can be either regular or Decaf. This is a key ingredient that gives the Tiramisu its signature rich coffee taste. Kahlua Liquor – 4 TB of Kahlua liquor is used to enhance the coffee flavor and add a hint of sweetness. It is what sets our Tiramisu Cake apart from others for extra depth in flavor. Mascarpone Cheese – This Italian cheese is creamy and rich‚ making our Tiramisu incredibly tasty. Ladyfingers (Savoiardi biscuits) – These delicate‚ sponge-like cookies are soaked in the coffee mixture and layered with the whipped mixture to create the classic Tiramisu structure. Unsweetened Cocoa Powder – Used for dusting‚ unsweetened cocoa powder adds a beautiful finish and a hint of chocolate flavor. Semi Sweet Chocolate – You can use semi sweet chocolate for shaving over the top of the Tiramisu cake as well. It adds an extra touch of sweetness and makes the dessert even more delicious. Substitutions And Variations Tiramisu Cake is a classic Italian dessert that we absolutely adore. But‚ just because it is a classic doesn’t mean you can’t put your own spin on it. Here are some variations and substitutions we think you might enjoy: Flavored Coffee: If you want to try a different flavor profile‚ consider substituting the coffee with a flavored coffee or even a coffee alternative like chicory. Stevia: For those watching their sugar intake‚ swap the sugar out for a sugar substitute like stevia or erythritol. Amaretto: Not a fan of Kahlua or rum? Try substituting with a different liqueur like Amaretto or even a flavored syrup. Sponge Cake: If you can’t find ladyfingers‚ you could substitute them with sponge cake or even a biscotti. Different Chocolate Shavings: For a different flavor‚ try using a different type of chocolate for shaving on top such as white chocolate or dark chocolate like we do in our Thick ‘n Chewy Oatmeal Dark Chocolate Cookies. Step-By-Step Recipe Instructions Stir coffee‚ sugar‚ Kahlua‚ and rum until the sugar dissolves. Allow this mixture to cool. In a separate bowl‚ whisk together egg yolks‚ Marsala‚ and sugar. Place this bowl over a saucepan of simmering water. Use a handheld electric mixer or a whisk to triple the volume of the egg yolk mixture. Remove from heat and blend in mascarpone until just combined. Pour heavy cream into a chilled bowl and whip until stiff peaks form. Gradually fold this whipped cream into the mascarpone mixture. Dip each ladyfinger into the coffee mixture and arrange them at the bottom of a Springform pan. Spread half of the mascarpone filling on top of the ladyfingers. Repeat the process of dipping and layering the ladyfingers‚ and then spread the remaining mascarpone filling on top. Dust the top layer with cocoa and sprinkle with chocolate shavings. Refrigerate the dessert overnight in the Springform pan to set. Before serving‚ release the sides of the Springform pan carefully. For full list of ingredients and instructions‚ see recipe card below. How To Prep Ahead This tiramisu recipe is not only a crowd-pleaser‚ but it is also a perfect make-ahead dessert. Take a look at our best prep-ahead tips for this recipe: Prepare the Coffee Mixture: Stir the strong coffee‚ sugar‚ Kahlua‚ and rum until the sugar is dissolved. This mixture can be prepared a day ahead and stored in the fridge. Just remember to bring it to room temperature before using it. Entirely Make Ahead: You can also make this delicious tiramisu cake with ladyfingers up to 3 days in advance. Simply refrigerate it until you’re ready to serve.  Freeze: Need to prep for a party or holiday days in advance? No problem! Simply freeze the entire tiramisu cake for up to three months! Allow it to thaw overnight in the fridge the day before serving it. It’s as simple as that! Add a dusting of cocoa powder and semi-sweet chocolate shavings for the most indulgent cake. Common ASKED Questions What if I can’t find ladyfingers?  Don’t worry! You can easily replace the ladyfinger cookies with a similar alternative such as Margherite cookies or panettone.  Can I use decaf coffee?  Yes. For a tiramisu recipe that won’t keep you up all night long‚ feel free to replace the coffee with decaf instead. For best results‚ brew strong decaf for using in the recipe. Can I use a different type of alcohol?  Sure! In fact‚ if you’d rather‚ you can leave the alcohol out altogether. Or replace it with coffee liqueur‚ dark rum‚ brandy‚ or Amaretto instead.  Do I have to use a springform pan? While we recommend using a springform pan for easy removal‚ you can also use a deep dish pie plate or a similar sized baking dish. Is it necessary to chill the tiramisu overnight? Yes‚ it is. Chilling the tiramisu overnight allows the flavors to meld together and the ladyfingers to soften‚ creating the perfect creamy and moist texture. Trust us‚ it is worth the wait! How long does this best tiramisu recipe last? Our best tiramisu recipe can be kept in the refrigerator for up to 3-4 days. Just make sure to cover it well to prevent it from drying out. Print Tiramisu Recipe Rich and creamy‚ this easy tiramisu cake recipe is one of the best desserts we’ve ever had the privilege of devouring. A show-stopping no-bake treat‚ it’s guaranteed to impress your guests. Course DessertCuisine ItalianDiet VegetarianMethod No cook Prep Time 30 minutes minutesTotal Time 30 minutes minutes Servings 8 Calories 559kcal Author Amy Dong Ingredients3 cups coffee very strong‚ decaf is fine½ cup sugar1 TB sugar rounded4 TB Kahlua liquor3 TB rum4 egg yolksâ…“ cup marsala dry not sweet2 ½ cups mascarpone cheese1 cup heavy cream chilled2 pkgs ladyfinger cookies about 14 oz total unsweetened cocoa powder for dustingsemi sweet chocolate for shaving‚ if desired InstructionsStir strong coffee‚ 1 TB sugar‚ Kahlua‚ and rum until sugar is dissolved. Set aside to cool. In a large metal bowl‚ beat egg yolks‚ Marsala‚ and 1/2 cup sugar. Set bowl over a saucepan of barely simmering water. Using a handheld electric mixer or whisk‚ mix until tripled in volume. This takes about 8 min. Remove from heat and beat mascarpone in until just combined.Put heavy cream in a chilled bowl with chilled beaters. Beat until stiff peaks. Fold whipped cream in mascarpone mixture gently‚ taking time to fully incorporate it.One at a time‚ very gently dip both sides of each ladyfinger into the coffee mixture‚ lining bottom of a 9-10 inch Springform pan (I use a 9 inch). Dip and line as you go. The ladyfingers can break apart‚ so don’t dip them too long; just until mostly soaked through‚ about a 2-second dip on each side. Trim any ladyfingers as needed so that it fits comfortably in pan. Split mascarpone filling in half. Spread half of the filling on top of ladyfingers. Repeat dipping and lining for second layer of ladyfingers. Spread remaining mascarpone filling on top. Dust with cocoa. Sprinkle with chocolate shavings. Chill overnight in springform pan to set.Carefully release sides of springform. If your sides are slightly haphazard‚ no worries. Take leftover ladyfingers‚ slice them in half‚ and use them to wrap around your Tiramisu. Video Notes Delicate and sponge-like‚ ladyfinger cookies will absorb the coffee mixture quickly. So be sure to work quickly to prevent them from becoming soggy.  Take extra care to completely separate the egg yolks from the egg whites before adding them to the whipped mix. Otherwise‚ it will collapse‚ and you won’t achieve the thick‚ fluffy peaks we’re looking to create.  When incorporating the whipped cream into the mascarpone mixture‚ fold it in gently. This will help maintain the light and airy texture of the cream. Pay attention to the layering process. Each layer of ladyfingers should be evenly soaked and covered with the mascarpone mixture to guarantee that every bite is balanced and delicious. Depending on whether you use a 9 or 10-inch springform pan‚ you may need to add more or less ladyfingers around the edge.  Believe it or not‚ this tiramisu recipe is even tastier when served the next day! Trust us‚ it’s worth the wait.  If you enjoyed this recipe‚ please come back and give it a rating. We hearing from you!    Join our Free Recipe Club and get our newest‚ best recipes each week! NutritionCalories: 559kcal | Carbohydrates: 24g | Protein: 8g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 207mg | Sodium: 70mg | Potassium: 98mg | Fiber: 0.03g | Sugar: 21g | Vitamin A: 1567IU | Vitamin C: 0.2mg | Calcium: 135mg | Iron: 1mg More to Bake and Eat Double Chocolate Cake with Kahlua Whipped Cream and Strawberries – Supremely moist‚ luscious‚ and tender‚ this is far from your average chocolate cake.  Baileys Irish Cream Chocolate Cake with Whipped Cream Frosting – Ultra chocolatey and topped with fluffy whipped cream‚ we absolutely adore this dessert.  Easy Chocolate Kahlua Bundt Cake – A lifesaver when you’re short on time‚ this marvelous dessert is both quick to make and impressive to eat. Flourless Chocolate Cake (Gluten Free) – Silky‚ rich‚ and smooth‚ this recipe will have your guests begging for seconds.  The post Tiramisu Recipe | Tiramisu Cake appeared first on Chew Out Loud.

This Beef Tenderloin Roast with Red Wine Sauce is unbelievably easy and impressive at the same time. It’s intensely tender‚ juicy‚ and flavorful. The secret to its success lies in the low and slow roasting method that guarantees a perfectly cooked‚ melt-in-your-mouth tender roast. The sauce is stunningly delicious.  This Beef Tenderloin Roast with Red Wine Sauce is incredibly tender‚ juicy‚ and packed with flavor! In This Article Video: Watch Us Make This RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With Beef Tenderloin RoastCommonly Asked QuestionsBeef Tenderloin Roast with Garlic Wine Sauce RecipeMore To Cook And Eat View more Video: Watch Us Make This Recipe Why This Recipe Stands Out A beef tenderloin roast is a classic centerpiece for any special occasion. But what if we told you this beef tenderloin roast with red wine sauce is even more spectacular? Here’s why: Easy: This recipe uses simple‚ high-quality ingredients that let the beef shine. Flavor: The beef tenderloin roast is incredibly tender and juicy‚ and the red wine sauce is rich and garlicky. Friends and Family: This roast will definitely impress your family and friends. Whether it’s a Roast Pork Tenderloin‚ Roast Turkey with Gravy‚ or this 5-Ingredient Honey Baked Ham‚ nobody’s mad when a gorgeously browned-yet-tender roast makes an appearance. Tender and Juicy: The low and slow roasting method ensures a perfectly cooked‚ melt-in-your-mouth roast. Perfectly Cooked: The recipe provides precise temperature guidelines for rare‚ medium-rare‚ and medium doneness‚ guaranteeing perfect results every time. Versatile: This roast pairs well with a variety of sides‚ from Garlic Herb Roasted Baby Potatoes to Rice Pilaf with Mushrooms‚ making it perfect for any occasion. Key Recipe Ingredients Beef Stock – Four cups of this stock infuse the sauce with a robust‚ meaty flavor that beautifully compliments the beef tenderloin roast. Red Wine – A cup of a good quality Syrah or Cabernet not only adds a depth of flavor to the sauce‚ but also tenderizes the roast‚ making it even more juicy and delicious. Fresh Thyme and Rosemary – These herbs‚ added whole to the sauce‚ impart a fragrant‚ earthy flavor that pairs perfectly with the beef. Beef Tenderloin Roast – This is the star of our dish. A three-pound center cut roast‚ when cooked properly‚ is incredibly tender and flavorful. Substitutions And Variations We all love a good roast‚ and this beef tenderloin roast with red wine sauce is no exception. But what if you want to mix things up a bit? Here are some substitutions and variations you can try: Meat: While beef tenderloin is the star of this recipe‚ you could definitely substitute it with a pork tenderloin or a lamb roast. Alternatively‚ you can simply try our Tender Pork Ragu if you’re in the mood for a classic pork dish. If you do end up switching out the meat‚ keep in mind that the cooking times may vary based on the cut you use. Herbs: Thyme and rosemary are our go-to herbs for this recipe. However‚ feel free to experiment with other herbs like sage‚ oregano‚ or even a bay leaf. Cooking Doneness: We’ve given temperature guidelines for cooking the roast to medium-rare‚ medium‚ and rare. But remember‚ it is all about personal preference. So‚ feel free to cook your roast to the temperature you and your guests prefer. Step-By-Step Recipe Instructions Melt butter in a saucepan‚ then sauté shallots and garlic until translucent. Add remaining wine sauce ingredients‚ reduce heat to medium-low‚ and simmer until it’s reduced to half. Discard herbs and vegetables; season to taste.  Pat the room-temperature roast dry using a paper towel and season it generously with salt and pepper. Heat oil in an oven-proof pan and brown the roast on three sides. Flip onto the 4th side‚ insert an instant-read thermometer‚ and place it in the oven at 175F. Cook the roast for up to 2 hours until the meat thermometer reads 120-125F for medium rare. Transfer the roast to a carving board‚ cover loosely with foil‚ and let it rest for 15 minutes. While the meat is resting‚ add juices accumulated in the roast pan to prepared Garlic Wine Sauce. Stir the mixture over low heat. Slice the tenderloin and serve with warm sauce. For full list of ingredients and instructions‚ see recipe card below. How To Prep Ahead This beef tenderloin roast is already a showstopper‚ but we have some additional tips to make it even more effortless. Take a look at our best prep-ahead tips for this recipe: Make the Sauce: The wine sauce for this beef tenderloin can be made a day ahead of time. Simply follow the recipe instructions‚ then cover and chill the sauce until you’re ready to serve. Reheat it gently while the roast is resting. Season the Roast: You can season the tenderloin a day in advance and store it in the fridge overnight. Take it out to sit at room temperature 1 hour before cooking. This allows it to come to room temperature‚ which will help it cook more evenly.  The red wine sauce here is absolutely scrumptious; drizzle it over your roast‚ potatoes‚ or rice. What To Serve With Beef Tenderloin Roast Potatoes Garlic Herb Roasted Baby Potatoes are a fantastic side dish to serve with beef tenderloin roast. They’re easy to make‚ tender‚ and the garlic herb flavor compliments the roast perfectly. If you’re looking for a mashed potato option‚ try Slow Cooker Garlic Mashed Potatoes. They require no oven or stovetop time‚ so you can focus on your roast. The slow cooker does all the work‚ and the result is creamy‚ flavorful potatoes that pair wonderfully with beef tenderloin. Rice and Grains Easy Rice Pilaf with Mushrooms is a great grain dish to serve with beef tenderloin. The mushrooms add a savory flavor that works well with the roast‚ and the pilaf is simple to prepare. Salads Kale‚ Brussels‚ and Cranberry Salad is a hearty‚ crispy salad that can be made ahead of time. It is festive for any celebration and pairs well with the rich flavors of beef tenderloin. Bread A crusty baguette or a soft dinner roll can be a great addition to your beef tenderloin meal. They’re perfect for sopping up any leftover juices from the roast. Commonly Asked Questions What kind of red wine should I use for the sauce? For the wine sauce‚ it is best to use a good quality syrah or cabernet. Remember‚ a good wine will make a huge difference in the sauce‚ so don’t skimp on a quality wine‚ especially when you’re using a nice cut of beef. Can I prepare the sauce a day ahead? Yes‚ you can make the sauce a day ahead of time. After cooking‚ cover it with an airtight container and allow it to chill. Reheat it when you’re ready to serve. What should I do after the roast is done? Immediately transfer the roast onto a carving board‚ tent loosely with foil‚ and let it rest for 15 minutes. Do not remove the thermometer probe nor slice into the roast yet‚ or the juices will escape too soon. How long does beef tenderloin roast keep? Beef tenderloin roast can be kept in the refrigerator for up to 3 days. Make sure it is stored in an airtight container. You can also freeze it for up to 3 months. Print Beef Tenderloin Roast with Garlic Wine Sauce This Beef Tenderloin Roast with Garlic Wine Sauce is unbelievably easy and luxurious at the same time. It’s intensely tender‚ juicy‚ and flavorful. The garlic wine sauce is stunningly delicious.  Course beefCuisine AmericanDiet Gluten FreeMethod Bake‚ beef tenderloin‚ roast‚ tenderloin Prep Time 20 minutes minutesCook Time 15 minutes minutes Servings 6 Calories 319kcal Author Amy Dong Equipment1 Cast Iron Pan Large 15-inch1 Meat Thermometer oven-proof IngredientsFor Wine Sauce:½ cup butter salted3 shallots finely chopped6 cloves garlic minced4 cups beef stock high quality‚ full strength1 cup red wine* good quality syrah or cabernet works well2 TB flour1 tsp sugar4 sprigs fresh thyme3 stalks fresh rosemary1 small carrot quartered1 stalk celery quarteredsalt and pepper to tasteFor the Roast:3 lb beef tenderloin roast center cut1 ½ tsp kosher salt1 tsp freshly ground black pepper3 TB olive oil¼ cup beef stock good quality‚ regular strength InstructionsMake the Sauce: (can be done a day ahead of time):  In a large heavy saucepan‚ add butter and heat over medium-high until melted and hot. Add shallots and garlic‚ stirring until translucent‚ 2-3 min. Add remaining Wine Sauce ingredients. Reduce heat to medium-low; liquid should be remain at a low boil and uncovered‚ stirring occasionally‚ until overall liquid is reduced to half of the original amount of liquid.Remove herb sprigs‚ carrots‚ and celery. Add salt and pepper to taste. Keep sauce warm until ready to use. If making sauce a day early‚ cover airtight and chill‚ reheating when ready to serve.For the Roast: Take tenderloin roast out to sit at room temp 1 hour before cooking‚ to let it come to room temp.Preheat oven to 175F with rack on lower middle position.Use paper towel to blot away any excess moisture on roast. Generously sprinkle roast on all sides with kosher salt and freshly ground black pepper. Press in the seasonings.In a large‚ oven-proof pan‚ add the olive oil. Heat over medium high heat until oil is very hot. Brown roast on 3 sides‚ 30 seconds per side. Flip roast onto the 4th side‚ insert oven-proof meat thermometer into thickest center of roast‚ and immediately transfer the entire pan directly into preheated oven.Roast until meat thermometer reaches 120-125F in the center of roast‚ for medium rare. Medium-rare may take up to 2 hours roasting time‚ but use your thermometer for accurate results. Immediately transfer roast onto a carving board‚ tent loosely with foil‚ and let rest for 15 minutes – do not remove thermometer probe nor slice into roast yet‚ or the juices will escape too soon. As roast rests‚ internal temp will continue to rise about 5 degrees or more.Meanwhile‚ add 1/4 cup beef stock to the pan and scrape up bits from bottom of pan; pour this with any accumulated juices from the pan to your prepared Garlic Wine Sauce‚ stirring over low heat until heated through. Slice tenderloin and serve with warm sauce. Video Notes If the center of tenderloin is much thicker than the ends‚ tuck the ends under and secure with kitchen twine‚ so that the roast is similar in thickness throughout.  This low and slow roasting method ensures melt-in-your-mouth‚ tender‚ perfectly cooked roast. Be sure to use a red wine that you’d love to drink; a good wine will make a huge difference in the sauce – you’re using a nice cut of beef‚ so don’t skimp on a quality wine.  For medium-rare: remove roast from oven when internal temperature hits 120-125°F. For medium: remove at 130-135ºF. For rare: remove at 115ºF. Remember‚ meat temperature will continue to rise after removing it from the oven‚ so it’s important to take it out at the right temperature and let it rest on cutting board for 15 minutes. If you enjoyed this recipe‚ please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest‚ best recipes each week! NutritionServing: 1g | Calories: 319kcal | Carbohydrates: 5.9g | Protein: 36.5g | Fat: 14.9g | Saturated Fat: 5.5g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 855.7mg | Fiber: 1.1g | Sugar: 2.4g More To Cook And Eat How to Brine and Roast the Best Turkey (+Amazing Gravy) – Here’s a tried an tested turkey recipe you’re going to fall in love with and a gravy that’s absolutely delicious! 5-Ingredient Honey Baked Ham Recipe – No need to spend a lot of money or time on your favorite holiday ham! Instead‚ try this recipe‚ it’s ridiculously easy and always a hit. Sheet Pan Roast Pork Tenderloin with Potatoes – This Sheet Pan Roast Pork Tenderloin with potatoes recipe will give you an incredibly tender‚ succulent‚ and healthy meal.  Tender Braised Beef Brisket – This Tender Braised Beef Brisket is richly flavorful‚ succulent‚ and ultra tender. It can be made ahead of time and tastes even better the next day! The post Beef Tenderloin Roast with Red Wine Sauce appeared first on Chew Out Loud.

This Tender Braised Beef Brisket is richly flavorful‚ succulent‚ and ultra-tender. This recipe is all about achieving maximum flavor with minimum effort. It can be made ahead of time and tastes even better the next day. Perfect for meal prep‚ too. This super tender braised beef brisket is packed with flavor in each bite. In This Article Video: Watch Us Make ItWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With Braised Beef BrisketCommonly Asked QuestionsTender Braised Brisket RecipeMORE TO COOK AND EAT View more Video: Watch Us Make It Why This Recipe Stands Out We love making anything and everything that is hearty and comforting‚ and this Dutch Oven Brisket is no exception. Here’s why we love this recipe: Simple: The recipe uses simple‚ everyday ingredients that you probably already have in your pantry. Flavor: The slow braising method brings out the rich‚ deep flavors of the beef brisket just like it does for our Garlic Soy Braised Chicken. Easy: It is a fuss-free method that doesn’t require pre-searing or deglazing. Versatile: The braised beef brisket pairs well with a variety of sides‚ from veggies to rice‚ noodles‚ or potatoes. Make Ahead: The recipe can be made a day ahead‚ and it tastes even better the next day! It’s seriously one of our favorite meal-prep recipes. Tender: The slow braising guarantees that the beef brisket is ultra-tender and melt-in-your-mouth delicious. Meal Prep: This dish is great for weekly meal prep‚ as it keeps well. Crowd-Pleaser: The recipe is a hit at family dinners and is one of the most perfect recipes for special occasions. Trust us‚ it’ll definitely impress your guests. Key Recipe Ingredients Beef Brisket – The star of this recipe‚ a 3 lb beef brisket‚ is richly flavorful and becomes ultra tender after a long‚ slow braise. Onions and Garlic – These aromatics are thinly sliced and sautéed until they’re soft and golden‚ adding a sweet and savory flavor to the brisket. Tomato Paste – It provides rich tomato flavors without loading up the liquid Beef Broth – Half a cup of beef broth adds a savory‚ meaty flavor to the dish and helps to tenderize the brisket as it cooks. Bay Leaves – We add five bay leaves to the pot for a subtle‚ herbal flavor that compliments the other ingredients beautifully. Substitutions And Variations Our tender Dutch oven brisket is a versatile dish that can be easily adapted to suit your personal taste. Here are some of our favorite substitution and variation ideas for this recipe: Other Cuts: Although we use beef brisket in this recipe‚ you can substitute it with other cuts of beef‚ like chuck roast the same way we did in our Tuscan Style Beef Stew. If you’re feeling adventurous‚ you could even try using lamb or pork. Seasonings: Feel free to play around with the herbs and spices. For instance‚ you could add rosemary‚ thyme‚ or even a touch of smoked paprika for a different flavor profile like we do in our Lemon Garlic Roast Chicken. Gluten-Free: To make this recipe gluten-free‚ you can substitute the flour with the same amount of dissolved cornstarch. Always be sure corn starch is fully dissolved in a bit of water prior to using; typically 1-1 ratio of starch to water. Vegetables: While onions‚ carrots‚ and celery are our go-to veggies‚ you could also add mushrooms‚ bell peppers‚ or even potatoes to the mix. Roasted Garlic: Roasted garlic could give a sweeter‚ more mellow flavor compared to raw garlic. Or you could try garlic powder in a pinch. Looking for more ways to cook up tender beef? I highly recommend giving this slow cooker shredded beef a try next. Step-By-Step Recipe Instructions Pat the brisket dry and season on both sides. Heat oil in a large Dutch oven‚ then sauté onions until softened and browned. Add garlic and sauté 5 minutes. Turn off the heat and place seasoned brisket on top of garlic mixture in the pot. Smear tomato paste evenly over it and place carrots and celery around the edges. In a separate bowl‚ whisk flour into the beef broth and pour it over the brisket in the pot. Add bay leaves to the pot. Cover the pot tightly with a heavy lid and braise in the oven at 350F for 3 1/2 hours or until the brisket is tender. Season the brisket with additional salt and pepper to taste. For full list of ingredients and instructions‚ see recipe card below. How To Prep Ahead This braised beef brisket is a richly flavorful and ultra-tender dish that tastes even better the next day. Take a look at our best prep-ahead tips for this recipe: Season the Brisket: You can pat dry the brisket and season both sides with salt and pepper in advance. This allows the seasoning to penetrate the meat‚ enhancing its flavor. Just remember to bring it to room temperature before cooking. Chop the Veggies: Feel free to chop the onions‚ garlic‚ carrots‚ and celery ahead of time. Store them in an airtight container in the fridge until you’re ready to cook. This will save you a lot of time on the day of cooking. Make it Ahead: The beauty of this braised beef brisket recipe is that it can be made a day ahead. The flavors meld and deepen overnight‚ making it even more delicious. Simply store the cooked brisket in an airtight container in the fridge and reheat before serving. Plenty of fantastic flavors go into this tender beef brisket and it goes well with just about everything. What To Serve With Braised Beef Brisket Potatoes Braised beef brisket pairs wonderfully with potatoes. We recommend trying it with our creamy Garlic Mashed Potatoes or these crispy Garlic Herb Roasted Potatoes. Rice and Noodles Rice and grains are a great way to soak up the delicious juices from the braised beef brisket. Our Cilantro Lime Rice would be perfect‚ and so will any of your favorite noodle recipes. Veggies A fresh‚ vibrant salad can balance out the richness of the braised beef brisket. We suggest trying our Crunchy Cabbage Slaw or this refreshing Cucumber Tomato Salad. For a cooked veggie side‚ we love these Roasted Vegetables or Honey Glazed Carrots recipes that go beautifully with just about anything‚ including this Dutch Oven Brisket. Bread Bread is a classic side for braised beef brisket. Our homemade Garlic Parmesan Knots or these soft Dinner Rolls are a must-try. Commonly Asked Questions What cut of beef is best for braising? The best cut of beef for braising is a beef brisket. This cut is rich in connective tissue‚ which breaks down during the slow cooking process‚ resulting in a tender‚ flavorful dish. Do I need to pre-sear the beef brisket? No‚ you don’t need to pre-sear the beef brisket for this recipe. We’re using a fuss-free method that doesn’t require any pre-searing or deglazing. Why do I need to braise for 3.5 hours? Braising for 3.5 hours allows the beef brisket to become ultra tender. The slow cooking process breaks down the connective tissues in the meat‚ resulting in a melt-in-your-mouth texture. Can I use low-sodium beef broth? Yes‚ you can use low-sodium beef broth if you need less salt. However‚ for full flavor‚ we recommend using regular strength beef broth. How long does braised beef brisket keep? Braised beef brisket can be kept in the fridge for up to 4 days. It can also be frozen for up to 3 months. Always make sure that it is stored in an airtight sealed container. Print Tender Braised Brisket This Tender Braised Beef Brisket is richly flavorful‚ succulent‚ and ultra tender. It can be made ahead of time and tastes even better the next day. Course Dinner‚ MainCuisine AmericanDiet Low LactoseMethod Braise Prep Time 20 minutes minutesTotal Time 3 hours hours 15 minutes minutes Servings 6 Calories 412kcal Author Amy Dong Ingredients3 lb beef brisket½ tsp kosher salt½ tsp black pepper freshly ground 3 TB olive oil4 onions thinly sliced4 cloves garlic1 ½ TB tomato paste3 carrots peeled and cut into thick slices6 stalks celery cut into thick slices1 TB flour½ cup beef broth5 bay leavesfresh parsley chopped (optional) InstructionsPreheat oven to 350F with rack on lower middle position. Pat dry the brisket and evenly season both sides with the salt and pepper. Set aside.Heat olive oil in heavy‚ oven-proof pot until sizzling. Add onions and stir frequently until softened and browned‚ about 10 minutes. Add garlic and continue stirring 5 more minutes. Turn off heat.Place brisket (fattier side up) on top of onion/garlic mixture. Evenly smear tomato paste over top of brisket. Place carrots and celery all around the edges of brisket. Whisk the flour in the beef broth to dissolve. Pour evenly over brisket. Add bay leaves. Cover pot tightly with heavy lid. Braise in pre-heated oven for 3 1/2 hours or until brisket is fork-tender. Tip: For ease of slicing‚ remove brisket halfway during cook time and transfer just the beef onto a cutting board. Slice across the grain into 1/4 inch slices and return to the pot to finish braising.dd salt and pepper to taste as needed. Serve with freshly chopped parsley for garnish‚ if desired. Video Notes Always remember to pat dry the beef brisket before seasoning. This helps the salt and pepper to stick better and enhances the flavor of the meat. When heating the olive oil‚ make sure it is sizzling before adding the onions. This will help to caramelize them‚ adding a depth of flavor to the dish. Don’t rush the browning of the onions and garlic. Taking the time to let them soften and brown will infuse the oil with their flavors‚ which in turn will be absorbed by the brisket. When adding the tomato paste‚ make sure to evenly smear it over the brisket. This will help to create a delicious crust on the meat as it braises. Braising the beef brisket for the full 3.5 hours is crucial for achieving ultimate tenderness. The slow‚ low heat breaks down the tough fibers in the meat‚ making it melt-in-your-mouth tender. Use regular strength beef broth for full flavor‚ or low-sodium beef broth if you need less salt.  Brisket is even better the next day. Store leftovers in an airtight container in the fridge until ready to reheat and serve. Brisket can be made 1 day ahead of time. If you enjoyed this recipe‚ please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest‚ best recipes each week! NutritionCalories: 412kcal | Carbohydrates: 23.3g | Protein: 39.2g | Fat: 18.4g | Saturated Fat: 5.3g | Cholesterol: 106mg | Sodium: 296.4mg | Fiber: 5.6g | Sugar: 12.4g MORE TO COOK AND EAT Easy Slow Cooker Smoky Brisket – This Slow Cooker Smoked Brisket delivers a big smoky flavor‚ without using a smoker or wood chips. Simply set it‚ forget it‚ and enjoy. Instant Pot Beef Pot Roast with Gravy – This Instant Pot Beef Pot Roast is exceptionally tender and boldly flavorful. We add potatoes and carrots to make it a complete meal-in-one. Most Tender Pot Roast (Slow-cooker recipe) – This slow cooker pot roast recipe is melt-in-your-mouth tender‚ hearty‚ and full of veggies for an easy yet succulent weeknight meal even the pickiest of eaters will love. Instant Pot Beef Stroganoff Recipe – Beef Stroganoff has never been easier‚ faster‚ and tastier. This supremely tender comfort meal is yours in less than an hour.  The post Tender Braised Beef Brisket appeared first on Chew Out Loud.

Festive appetizers‚ succulent main dishes‚ fun cocktails‚ and sweet morsels help ring in the New Year right. You’ll find favorite New Year’s Eve Recipes for everyone. Popular New Year’s Eve Recipes It’s time to ring in the new year; whether you’re having a big party or enjoying the evening at home with family‚ these new year’s eve recipes will help make your celebration extra delicious. Appetizers New Year’s Eve is synonymous with appetizers and tasty morsels. Here are our favorite go-to recipes to share with friends and family. Hot Spinach Artichoke Dip No party‚ big or small‚ is complete with a really good artichoke dip. 7-Layer Mexican Dip Whether or not you’re doing a Tex Mex theme‚ this boldly flavorful dip is always a favorite. Easy Cheesy Buffalo Chicken Dip This super easy buffalo chicken dip is perfect with tortilla chips‚ crackers‚ or crostini. Easy Crostini Recipe Try this easy crostini with classic prosciutto‚ brie‚ apples‚ or any other favorite toppings! Homemade Nacho Queso Dip Finally – a queso that actually stays smooth‚ velvety‚ and creamy! Easy Bruschetta Recipe This simply delicious bruschetta recipe instantly elevates any gathering. Easy Asian Glazed Meatballs Amp up the flavors of your meatball appetizers this year – it’s easy‚ yet absolutely not boring. Caramelized Onion Dip Recipe All caramelized onion lovers will devour this flavorful dip. Hot Imitation Crab Dip This one is a classic favorite of our readers‚ for good reason – delicious over crostini and crackers. Brie en Croute Cheese and brie lovers will unabashedly go back for seconds of this impressive yet super easy recipe. Lentil Hummus Lentils are said to be lucky New Year’s Eve food. They’re absolutely delicious in this hummus recipe. Main Dishes If a New Year’s Eve dinner is what you’re after‚ these main dishes are our favorites for celebrating the year. Cioppino Recipe (Seafood Stew) This one is my favorite stew of all time; I order it at restaurants every chance I get. Homemade is hands-down the best! Sheet Pan Roast Pork Tenderloin with Potatoes This pork tenderloin comes out super tender and packed with flavor. Easy Seafood Paella Whether you’re serving this to guests or the family at home‚ this dish is both impressive and satisfying. Shrimp Scampi Pasta Seafood and noodles are popular choices for New Year’s Eve‚ and this dish combines them amazingly. Miso Glazed Salmon – Healthy and Easy Here’s a umami-packed way to serve up tender‚ flavorful salmon to start the new year right. Mussels in Lemon Butter Wine Sauce Mussels are often an appetizer‚ but we love this so much‚ we serve it as a main-dish with crusty French bread. Cocktails and Drinks These are the best cocktails to mix up‚ as they’re easy and most can be prepared ahead of time‚ so you can mingle with friends and family instead of playing bartender. Champagne Punch Make New Year’s Eve extra festive with this deliciously easy champagne punch. Pomegranate Apple Sangria We love this one for the holidays‚ all the way through New Years Eve. Sparkling Cranberry Prosecco Cocktail Delightfully crisp‚ bubbly‚ and refreshing! 5-Ingredient Paloma Cocktail Recipe Citrus lovers will adore the flavors in this paloma. Easy Madras Cranberry Orange Cocktail A cocktail as festive as this one can’t help but elevate the celebration. Best Sangria (Which Ingredients and Wine to Use) This classic sangria is our all-time favorite sangria to share at parties. Desserts January may mean healthier eating‚ but a New Year’s Eve gathering still deserves a few really good treats. Salted Caramel Cheesecake Bites These cheesecake bites are absolutely going to disappear the minute you bring them out. Soft Funfetti Cookies Make these festive cookies‚ which both kids and adults adore. Unforgettable Tiramisu This no-bake‚ easy dessert is impressive and tastes incredible. Chocolate Kahlua Cake Here’s a great way to use some Kahlua; the moisture and flavors are phenomenal. Boston Cream Cupcakes These are guaranteed to get devoured‚ with their moist and tender crumb. Snickerdoodle Oreo Cookie Balls Use golden Oreos to ring in the new year! Key Lime Pie Bars If you can’t find key limes‚ use regular limes in this deliciously refreshing dessert. Print New Year’s Eve Recipes | Grape Jelly Meatballs These super easy Grape Jelly Meatballs are made extra-delicious with honey BBQ sauce! Course AppetizerCuisine AmerianDiet Gluten FreeMethod Crockpot‚ Slow Cooker Prep Time 5 minutes minutesCook Time 3 hours hoursTotal Time 3 hours hours 5 minutes minutes Servings 50 Calories 83kcal Author Amy Dong Ingredients50 Meatballs Store-bought or homemade‚ fully cooked18 oz Grape Jelly18 oz Honey BBQ SauceOptional Garnishes: chopped chives or parsley InstructionsIn the slow cooker‚ combine the grape jelly and honey BBQ sauce. Stir until well combined. Add frozen meatballs. Stir to fully coat meatballs with sauce. Cook on high for 3 hours or on low for 5 hours‚ occasionally stirring midway. Garnish as desired and serve warm. Notes Use your favorite brand of Honey BBQ sauce‚ such as Sweet Baby Ray’s.  Meatballs can be kept on “warm” setting in slow cooker throughout the party.  Meatballs can be made 1-2 days ahead of time and gently reheated in the slow cooker.  Leftovers can be kept in an airtight container in fridge for up to a week.  Serve meatballs with Easy Dinner Rolls‚ Creamy Caesar Salad‚ or Garlic Herb Roasted Potatoes. If you liked this recipe‚ please come back and give it a rating – we hearing from you!    Join our Free Recipe Club and get our newest‚ best recipes each week!   NutritionCalories: 83kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 116mg | Potassium: 72mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mgThe post 30 New Year’s Eve Recipes appeared first on Chew Out Loud.

This recipe for Perfect Popovers delivers a unique‚ melt-in-your-mouth buttery texture that’s like nothing else. Made with only 5 simple ingredients‚ these popovers are puffy‚ tender‚ and have a golden crisp exterior. These popovers are super puffy and moist‚ with a golden crisp exterior and melty soft center. In This Article Video: watch Us Make This RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With PopoversCommonly Asked QuestionsPerfect Popovers RecipeMore to bake and eat View more Video: watch Us Make This Recipe Why This Recipe Stands Out We can’t get enough of these Popovers. The golden crisp exterior gives way to a melty soft center that’s simply irresistible. What you’ll love: Simple: This recipe requires just 5 basic ingredients‚ making it easy to pull together just like our 5-Ingredient Banana Pudding Cake.  Quick: With a total baking time of 20 minutes‚ you’ll have perfect popovers in no time. Versatile: While these popovers are delicious on their own‚ they can easily be customized with the addition of chees‚ as we do in our Cheese Popovers recipe. Texture: The combination of a crispy exterior and a soft‚ moist interior is simply incredible. Flavor: The buttery taste of these popovers is rich and satisfying‚ making them a perfect accompaniment to any meal. Easy to Make: The use of a blender or food processor makes the batter preparation a breeze. Perfect Size: Whether you’re using a mini popover pan or a muffin pan‚ these popovers are the perfect size for snacking or serving alongside your favorite main dish. Family and Friends: They’re the perfect dish for any gathering and are sure to be a hit with everyone! Key Recipe Ingredients Whole Milk – The whole milk in this recipe contributes to the moist and soft center of the popovers. It’s a key ingredient that helps achieve the perfect texture. Large Eggs – Eggs are crucial in this recipe as they provide structure and help the popovers rise‚ resulting in a super puffy exterior. Salted Butter – The melted salted butter not only adds a rich‚ buttery flavor to the popovers but also contributes to their golden‚ crisp exterior. All-Purpose Flour – We only need some simple AP flour to give these popovers the right structure. Substitutions And Variations This popover recipe is a classic‚ but there’s always room for a twist. Here are a few of our favorite variations and substitutions to take these puffy‚ buttery treats to the next level: Cheese: While we love these popovers just as they are‚ adding cheese can certainly elevate them. Try incorporating a sharp cheddar to the batter for an extra layer of flavo‚ or sprinkle on top before baking like we do in our Cheese Popovers recipe. Herbs: Transform these popovers into a savory side dish by adding herbs. A sprinkle of dried rosemary‚ thyme‚ or basil can add a wonderful aroma and taste. Sweet Popovers: For a sweet variation‚ add a bit of sugar and vanilla extract to the batter. Top them with a dust of powdered sugar and cinnamon for a dessert-like treat. Step-By-Step Recipe Instructions Blend milk‚ eggs‚ and melted butter in a food processor‚ blender‚ or hand mixer in a large bowl until combined. Add flour and salt and blend until frothy and bubbly. Warm up a small popover tin or muffin pan (12-count) in the oven. Immediately distribute melted butter between the cups. Blend the batter to froth it up again and distribute it evenly into each cup‚ filling each halfway. Bake at 450F for 10 minutes. Reduce the heat to 350F and bake 10 more minutes. Once done‚ they’ll be golden brown‚ puffy‚ and feel hollow. Quickly pierce the bottoms with a smaller knife. Serve warm with butter. For full list of ingredients and instructions‚ see recipe card below. How To Prep Ahead Popovers are a delicious treat that can be enjoyed anytime‚ and we have some great tips to make the process even simpler. Take a look at our favorite prep-ahead strategies for this popover recipe: Batter: Blend the milk‚ eggs‚ and melted butter until combined‚ then add flour and salt and blend until frothy and bubbly. This batter can be stored in the fridge for up to a day. Just remember to give it a quick blend to froth it up again before baking. Freeze: If you want to make these popovers further in advance‚ you can bake them as instructed and then freeze them. They’ll keep for up to 3 months in the freezer. When you’re ready to enjoy them‚ just reheat in the oven until they’re warm and crispy again. These popovers are buttery and luscious‚ just as popovers should be! What To Serve With Popovers Soups Popovers are a great accompaniment to a hearty soup. We recommend trying them with a classic Tomato Basil Soup or a rich and creamy Broccoli Cheese Soup. If you’re looking for something a bit more adventurous‚ why not pair your popovers with a Stuffed Pepper Soup or a comforting bowl of Lentil Soup? Protein Popovers can also be served with a variety of protein dishes. They’re a perfect side for a juicy Grilled Steak or a flavorful Grilled Lemon Chicken. If you’re a seafood lover‚ try them with a Lemon Pepper Cod or a Baked Salmon with Ginger Soy Marinade. Veggies If you prefer cooked vegetables‚ try them with a side of Roasted Brussels Sprouts with Honey Sriracha or a comforting dish of Creamed Spinach. Stews Popovers are a fantastic side for a hearty stew. They pair wonderfully with a traditional Beef Bourguignon or a classic Beef Stew with Potatoes. You can even enjoy it with some delicious Crockpot Chili‚ Turkey Chili‚ or Instant Pot Chili.  Commonly Asked Questions Can I use a blender to make the batter? Yes‚ you can use a blender or a food processor to blend the milk‚ eggs‚ and melted butter until combined. Then‚ add the flour and salt and blend until the mixture is frothy and bubbly. Why do I need to preheat the oven and the popover tin? Preheating the oven and the popover tin ensures that the batter starts cooking as soon as it hits the hot tin‚ which helps the popovers to rise and become puffy. It also gives the popovers a nice‚ golden-brown exterior. How do I know when the popovers are done? The popovers are done when they look golden brown‚ have puffed up tall‚ and feel dry and hollow when you crack open the oven door to check on them. Why do I need to pierce the bottoms of the popovers? Piercing the bottoms of the popovers allows steam to escape‚ which helps keep them puffy longer. It’s a small step that makes a big difference in the final result. How long do popovers keep? Popovers are best enjoyed fresh out of the oven while they’re still warm. However‚ if you have leftovers‚ you can store them in an airtight container at room temperature for up to 2 days. To reheat‚ simply warm them in a preheated oven at 350F for about 5 minutes. Print Perfect Popovers These are aptly titled Perfect Popovers! They’re incredible‚ with golden crispy exteriors and chewy soft centers. They are buttery and luscious‚ just as popovers should be! Small popover pans will yield the best rise during baking and are highly recommended. However‚ you can also use a muffin pan (adjust the bake time as needed.) Course SideCuisine AmericanDiet VegetarianMethod Bake Prep Time 20 minutes minutesCook Time 20 minutes minutesTotal Time 40 minutes minutes Servings 12 Calories 87kcal Author Amy Dong EquipmentMini Popover Pan 12-count Ingredients1 cup whole milk2 large eggs3 TB salted butter melted and divided1 cup all purpose flour¼ tsp table salt InstructionsIn a food processor or blender‚ blend the milk‚ eggs‚ and 1 TB melted butter until combined. Add flour and salt and blend until frothy and bubbly. Leave mixture in blender.Preheat oven to 450F‚ with rack on lower middle position. Let popover batter rest in blender 15 minutes while the oven heats up – this improves the batter texture.Place small popover tin or muffin pan (12-count) in oven for 2 minutes to warm it up. Remove from oven and immediately divide 2 TB melted butter between the cups. Quickly blend the batter once more to froth it up again and distribute evenly into each cup – fill each about halfway.Bake popovers 10 minutes; do not open the oven door during baking‚ or it will deflate. Without opening oven‚ reduce heat to 350F and continue baking 10 more minutes. Crack open oven door to check on the popovers – they should look golden brown‚ puffed up tall‚ and feel dry and hollow.Turn popovers out onto cooling rack and quickly pierce bottoms with small knife to allow steam to escape – this helps keep them puffy longer.Serve warm with additional butter. Video Notes When blending the ingredients‚ make sure to blend until the mixture is frothy and bubbly. This helps to incorporate air into the batter‚ which will make your popovers rise beautifully. Preheating your popover tin or muffin pan is a crucial step. A hot pan helps the batter to start cooking immediately‚ leading to a better rise and a crispier exterior. Do not open the oven door while the popovers are baking. This could cause a sudden drop in temperature‚ which can make your popovers deflate. Be patient and let the popovers bake until they are golden brown‚ puffed up tall‚ and feel dry and hollow. Rushed popovers can end up doughy and undercooked. After baking‚ quickly pierce the bottoms of the popovers with a small knife. This allows steam to escape and helps keep them puffy longer. Serve these popovers with additional butter and on the side of your favorite main dish! If you enjoyed this recipe‚ please come back and give it a rating. We hearing from you!    Join our Free Recipe Club and get our newest‚ best recipes each week! NutritionCalories: 87kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 91mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 166IU | Calcium: 32mg | Iron: 1mg More to bake and eat Quick‚ Easy Dinner Rolls. These soft‚ fluffy‚ amazing dinner rolls come together in one simple hour. Your family will thank you profusely. Easy Garlic Parmesan Knots. These cheesy‚ garlicky rolls are super quick and easy. They’re great for any bread basket and perfect for Italian night. Crusty French Bread. Don’t let the yeast scare ya off. This recipe has never failed us‚ and we love this crusty bread on the weekend. Better Than Olive Garden Breadsticks. If you like O.G. breadsticks‚ these homemade ones will knock your socks off. They are truly better than restaurant breadsticks. The post Perfect Popovers appeared first on Chew Out Loud.

This Strawberry Chicken Salad recipe is a vibrant dish that has everything going for it. Packed with juicy strawberries‚ tender chicken‚ and a healthy poppyseed dressing‚ it’s a salad that’s far from ordinary. We can’t wait for you to try this deliciously balanced blend of flavors! This Strawberry Chicken Salad features a healthy oil-free poppyseed dressing that’s creamy and scrumptious!  In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With Strawberry Chicken SaladCommonly Asked QuestionsStrawberry Avocado Chicken Salad (Healthy Poppyseed Dressing) RecipeMore To Cook And Eat View more Why This Recipe Stands Out Who said salads have to be boring? Our Strawberry Chicken Salad is a game-changer. It’s a perfect blend of sweet‚ savory‚ and tangy flavors. Here’s why this recipe stands out: Fresh and Wholesome: All the ingredients used in this recipe are fresh and wholesome‚ ensuring a burst of natural flavors in every bite. Balanced Flavors: The sweetness of the strawberries perfectly balances the savory flavors as it does in our Strawberry Salad with Asparagus. Nutritious: This salad is packed with proteins from the chicken and Greek yogurt‚ vitamins from the strawberries and spinach‚ and healthy fats from the avocado and walnuts. Easy to Prepare: The recipe is straightforward and can be prepared in a short time‚ making it the perfect quick lunch recipe. Versatile: This salad can be served as a main dish or a side dish‚ making it versatile for various meals. Healthy Dressing: The homemade dressing made with Greek yogurt‚ apple cider vinegar‚ and honey gives the salad a unique and irresistible flavor. Plus‚ it’s entirely oil-free! Perfect for Gatherings: The recipe can easily be doubled or tripled‚ making it the ideal recipe for parties or family gatherings. Key Recipe Ingredients Greek Yogurt – The base of our dressing‚ plain Greek yogurt adds a creamy‚ tangy flavor that pairs perfectly with the sweetness of the honey and the tartness of the apple cider vinegar. Poppy Seeds – These little seeds add a nice crunch and a slightly nutty flavor to our dressing. Make sure they’re fresh for the best taste. Chicken Breasts – The star of our salad‚ we use large chicken breasts pounded to even thickness for a tender‚ juicy bite. Baby Spinach Leaves – These tender leaves form the base of our salad‚ providing a fresh‚ slightly bitter contrast to the sweet and tangy dressing. Strawberries – Freshly sliced strawberries add a sweet‚ fruity flavor that pairs beautifully with the savory chicken and tangy dressing. Feta Cheese – This cheese adds a salty‚ tangy flavor that contrasts nicely with the sweet strawberries and creamy dressing. Substitutions And Variations This fresh Strawberry Chicken Salad recipe is a joy to play around with. As long as the core ingredients remain the same‚ there are plenty of ways to add your own personal touch to this dish. Let’s explore some of our favorite substitution and variation ideas: Vinegar: Instead of apple cider vinegar‚ you can use white wine vinegar or even balsamic vinegar for a different taste. Sweetener: If honey isn’t your thing‚ try sweetening your dressing with maple syrup or agave nectar‚ which we also use in our Strawberry Margaritas to sweeten them perfectly. Protein: The chicken breasts can be replaced with grilled shrimp or tofu for a plant-based option. Greens: Spinach can be swapped with mixed salad greens‚ kale‚ or arugula as we add to our Pesto Pasta Salad with Grilled Chicken for a different texture and flavor. Cheese: Not a fan of feta? Try goat cheese or blue cheese for a more robust flavor. Nuts: If you’re not into candied nuts‚ try plain nuts like walnuts‚ pecans‚ slivered almonds‚ or even sunflower seeds for a nice crunch to your salad. Fruit: Feel free to swap out the strawberries for other berries or even sliced peaches when in season. Step-By-Step Recipe Instructions Whisk the dressing ingredients together in a bowl; cover and chill. Season chicken and grill until no longer pink in center. Rest 5 minutes before slicing. Combine spinach‚ strawberries‚ feta cheese‚ and avocado. Pour dressing onto the salad and toss. Top each serving with chicken and a sprinkling of nuts. For full list of ingredients and instructions‚ see recipe card below. How To Prep Ahead This strawberry chicken salad is a refreshing and healthy meal that’s perfect for any time of the year. But we have some great tips to make prepping this salad even easier. Take a look at our best prep-ahead strategies for this recipe: Dressing: The dressing for this salad can be made in advance. Simply whisk together all the ingredients and store it in a dressing container in the fridge. It can be made a few days ahead of time‚ so you can have it ready to go when you’re ready to assemble your salad. Chicken: The chicken can also be prepped ahead of time. Season and grill the chicken‚ then let it rest and slice it into strips. You can store the cooked chicken in the fridge for a couple of days until you’re ready to use it. Salad: You can also prep the salad ingredients in advance. Wash and dry the spinach leaves‚ slice the strawberries‚ and cube the avocado. Store these ingredients separately in the fridge. When you’re ready to serve‚ simply toss them together with the dressing‚ add the chicken and top with feta cheese and candied nuts. This strawberry chicken salad not only tastes great‚ but looks beautiful too! What To Serve With Strawberry Chicken Salad Grains A side of quinoa or brown rice can add a nice texture contrast and make the meal more filling. They are also a great way to add some extra protein to your meal. Couscous or Farro would also be great choices. They are light and fluffy‚ and can be easily flavored to complement the strawberry chicken salad. Veggies Roasted vegetables like asparagus‚ bell peppers‚ or zucchini would go great with strawberry chicken salad. They add a nice savory note to balance the sweetness of the salad. Sandwiches This salad also goes great with a tasty sandwich on the side. Try it with a grilled panini sandwich or some chopped egg and bacon sandwiches for a filling meal. Commonly Asked Questions Why do I need to let the chicken rest after grilling? Letting the chicken rest after grilling allows the juices to redistribute throughout the meat. This results in a juicier and more flavorful chicken. Can I use a different type of cheese instead of feta? Absolutely! While feta cheese adds a tangy flavor to the salad‚ you can use other types of cheese like blue cheese‚ goat cheese‚ or even cheddar if you prefer. How do I prevent the avocado from browning? To prevent the avocado from browning‚ sprinkle it with lime or lemon juice. The acid in the juice slows down the oxidation process‚ which is what causes the browning. How long does strawberry chicken salad keep? This salad is best enjoyed fresh‚ but if you have leftovers‚ they can be stored in the refrigerator for up to 2 days. However‚ it’s best to store the dressing separately and add it just before serving to prevent the salad from becoming soggy. Print Strawberry Avocado Chicken Salad (Healthy Poppyseed Dressing) This Strawberry Avocado Chicken Salad has everything going for it‚ including a Healthy Oil-free Poppyseed Dressing that’s creamy and scrumptious! All the goodness without the guilt. Course SaladCuisine AmericanDiet Gluten FreeMethod Assemble‚ Grill‚ Mixing Prep Time 20 minutes minutesTotal Time 20 minutes minutes Servings 4 Calories 358kcal Author Amy Dong IngredientsFor the Dressing:½ cup Greek yogurt plain‚ wholeâ…“ cup apple cider vinegar3 TB pure honey plus more to taste1 TB poppy seeds be sure they’re fresh1 tsp garlic powder2 tsp onion powder½ tsp kosher salt¼ tsp black pepper freshly ground For the Salad:2 large chicken breasts pounded to even thicknesskosher saltblack pepper freshly ground 4 cups spinach baby leaves1 cup strawberries freshly sliced ½ cup feta cheese1 whole avocado semi-ripe sliced or cubed (sprinkle with lime juice to prevent browning)½ cups candied walnuts or pecans homemade or store-bought InstructionsIn a bowl‚ whisk together all dressing ingredients with a hand-whisk until thoroughly combined. Transfer to a dressing container; chill until ready to use (can be made ahead of time.)Grease outdoor grill or indoor grill pan. Season chicken with a thin layer of kosher salt and freshly ground black pepper on both sides‚ pressing to adhere. Grill chicken just until nice grill marks appear and no longer pink in center; do not over cook and remove immediately from heat once cooked. Let chicken rest at room temp at least 5 minutes; then slice into strips.In a large serving bowl‚ combine spinach leaves‚ sliced strawberries‚ feta cheese‚ and avocado slices. Pour desired amount of dressing onto salad and gently toss to combine. Divide salad into individual serving plates‚ topped with sliced chicken and candied nuts. Serve immediately. Notes Always ensure your Greek yogurt is plain and whole for the dressing. This will give your dressing a creamy texture and a tangy flavor that complements the sweetness of the strawberries and honey. Use fresh poppy seeds in your dressing. They add a nice crunch and a slightly nutty flavor that pairs well with the other ingredients. When preparing your chicken‚ pound it to even thickness before grilling. This ensures that it cooks evenly and stays juicy. Add candied walnuts or pecans for a sweet crunch. Whether homemade or store-bought‚ they add a lovely texture and sweetness that contrasts nicely with the savory chicken and tangy dressing. Serve your salad immediately after dressing it. This ensures that the spinach leaves stay crisp and the flavors are at their peak. If you enjoyed this recipe‚ please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest‚ best recipes each week! NutritionCalories: 358kcal | Carbohydrates: 27g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 90mg | Sodium: 727mg | Potassium: 748mg | Fiber: 3g | Sugar: 21g | Vitamin A: 2932IU | Vitamin C: 31mg | Calcium: 211mg | Iron: 2mg More To Cook And Eat Asian Rice Salad – An exciting blend of colors‚ flavors‚ and textures. Grains and greens combine together to create a mouth-watering salad with the perfect sesame ginger dressing. Strawberry Salad with Asparagus – This Strawberry Salad with Asparagus will brighten your day and leave your taste buds dancing. It’s hearty‚ healthy‚ and completely delicious. Wheat Berry Salad with Apples and Cranberries – Ever heard of wheat berries? Give this recipe a try and find out how this salad might be your new favorite‚ thanks to the abundant flavor and health benefits. Best Creamy Caesar Salad – This recipe is a take on a classic except our homemade Caesar dressing will blow any store-bought option out of the park. Creamy‚ savory‚ and the perfect overall topping for a Caesar salad. The post Strawberry Chicken Salad with Poppyseed Dressing appeared first on Chew Out Loud.