thelakeandstars

[thelakeandstars]

[thelakeandstars]

Tender slow cooker beef brisket served with golden brown Yorkshire puddings and savory homemade gravy is a comforting and satisfying meal perfect for any occasion. The slow cooker makes the brisket incredibly tender, while the Yorkshire puddings add a delightful crunch. Don't forget the rich homemade gravy to tie it all together!

Ingredients: 1 beef brisket 3-4 pounds. 2 onions, sliced. 4 cloves garlic, minced. 1 cup beef broth. 2 tablespoons Worcestershire sauce. 2 tablespoons balsamic vinegar. 1 tablespoon brown sugar. 1 teaspoon dried thyme. Salt and pepper to taste. 1 cup all-purpose flour. 4 eggs. 1 cup milk. 1/4 cup beef drippings or oil. 2 tablespoons cornstarch. 2 tablespoons cold water.

Instructions: Salt, pepper, and dried thyme should be used to season the beef brisket. In the bottom of a slow cooker, put garlic and onions that have been sliced. Season the brisket and place it on top of the garlic and onions. Put Worcestershire sauce, brown sugar, beef broth, and vinegar into a bowl. Put on top of the brisket. Slow-cook the brisket with the lid on for 8 to 10 hours, or until it's soft. Warm the oven up to 425F 220C about 30 minutes before you plan to serve. Put flour, eggs, and milk in a bowl and whisk them together until the mixture is smooth. This is the Yorkshire pudding batter. In the bottom of a muffin tin or baking dish, put beef drippings or oil. Heat the dish in the oven for 5 minutes. Pour the batter carefully into the hot oil or drippings, making sure to fill each cup half way. Put it in the oven for 20 to 25 minutes, or until it puffs up and turns golden brown. Brisket should be taken out of the slow cooker and left to rest for 10 minutes before it is sliced. The cooking liquid should be strained and put into a saucepan. Put cold water and cornstarch in a small bowl and mix them together to make a slurry. Add the cornstarch slurry to the cooking liquid and mix it well. Stir the gravy all the time over medium-low heat until it gets thicker. The brisket should be cut across the grain and served with Yorkshire puddings and gravy that you made yourself.

Tommy Sanford

[thelakeandstars]

This Squash & Zucchini Casserole with Chicken is a delicious mix of soft chicken, tasty vegetables, and melty cheese that has been baked just right. Everyone in the family will love this healthy and comforting dish.

Ingredients: 2 chicken breasts, diced. 1 medium zucchini, sliced. 1 medium squash, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup shredded cheese. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add diced chicken and cook until browned. Add chopped onion and minced garlic, cook until softened. In a greased casserole dish, layer sliced zucchini and squash. Top with cooked chicken mixture. Sprinkle shredded cheese over the top. In a small bowl, mix breadcrumbs and grated Parmesan cheese. Sprinkle breadcrumb mixture evenly over the casserole. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the vegetables are tender. Serve hot, seasoned with salt and pepper to taste.

Elisa C

[thelakeandstars]

Rockway 9 Spritz 2017 and an Italian charcuterie platter go well together in this recipe. The salty prosciutto, creamy mozzarella, and sweet cherry tomatoes go well with the wine's crisp and refreshing notes, and the hint of fizz makes for a delightful contrast.

Ingredients: 1 bottle Rockway 9 Spritz 2017 87 pts. 8 ounces prosciutto, thinly sliced. 8 ounces fresh mozzarella cheese, sliced. 1 cup cherry tomatoes, halved. 1/4 cup fresh basil leaves. 1/4 cup balsamic glaze. Crusty bread or breadsticks, for serving.

Instructions: Arrange the prosciutto, mozzarella slices, cherry tomatoes, and basil leaves on a serving platter. Drizzle balsamic glaze over the mozzarella and tomatoes. Serve with crusty bread or breadsticks alongside. Pour Rockway 9 Spritz 2017 into glasses and enjoy alongside the charcuterie platter.

Marcus

[thelakeandstars]

With the flavor of garlic, Garlic Fried Rice Chahan is a tasty and simple fried rice dish. It's an easy weeknight supper or side dish that comes together quickly.

Ingredients: 2 cups cooked rice. 3 cloves garlic, minced. 2 tablespoons vegetable oil. 1/2 cup frozen peas and carrots mix. 2 eggs, beaten. 2 tablespoons soy sauce. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Green onions, chopped for garnish.

Instructions: In a large skillet or wok, heat the vegetable oil over medium-high heat. Stir-fry the minced garlic for about 30 seconds, or until fragrant. When the carrot mixture and frozen peas begin to soften, stir-fry them for a further two to three minutes. After pushing the veggies to one side of the skillet, fill the empty space with the beaten eggs. Break the eggs into smaller pieces as they cook, and scramble them until they are fully cooked. Make sure the rice is heated through by adding it to the skillet and stirring-frying everything for three to four minutes. After adding a drizzle of soy sauce, stir-fry the rice for an additional two to three minutes, or until it becomes slightly crispy and coated throughout. Stir in the black pepper and salt for seasoning. Add some chopped green onions as a garnish, then serve hot.

David

[thelakeandstars]

The flavors in this lemon-garlic linguine with mascarpone and shrimp go so well together. The tangy lemon goes well with the smooth mascarpone sauce, and the garlic gives the dish more depth of flavor. This dish is complete with juicy shrimp that make it a satisfying meal for any event.

Ingredients: 8 oz linguine pasta. 1 lb shrimp, peeled and deveined. 2 tbsp olive oil. 4 cloves garlic, minced. 1/4 cup mascarpone cheese. 1 lemon, zest and juice. Salt and black pepper to taste. 2 tbsp chopped fresh parsley, for garnish.

Instructions: Follow the directions on the package to cook the linguine until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Turn down the heat. Add the lemon zest and juice and mix them in until the cheese melts and the sauce is smooth. To taste, add salt and black pepper. Toss the cooked linguine in the pan with the sauce until it is well covered. Add chopped parsley as a garnish before serving.

Ethan Freeman

[thelakeandstars]

Enjoy the rich and decadent taste of these Nutella brownies made with dark chocolate. Fudgy and just a hint of hazelnut goodness!

Ingredients: 1 cup dark chocolate chips. 1/2 cup unsalted butter. 1/2 cup Nutella. 1 cup granulated sugar. 3 large eggs. 1 teaspoon vanilla extract. 3/4 cup all-purpose flour. 1/4 teaspoon salt. 1/2 cup chopped nuts optional.

Instructions: Set the oven to 350F 175C and heat it up. Prepare a 9x9-inch baking pan by greasing it and lining it with parchment paper. For 30 seconds at a time, melt the unsalted butter and dark chocolate chips together in a bowl that can go in the microwave. Stir the mixture until it is smooth. Add the Nutella to the chocolate mixture that has been melted and mix it in well. Mix the sugar, eggs, and vanilla extract in a different bowl until the mixture is smooth. Slowly add the melted chocolate mixture to the egg mixture and mix it in until it's all mixed in. Add the flour and salt by sifting them in, then fold them in until they are just combined. Be careful not to mix too much. You can add chopped nuts if you want to. Place the batter in the baking pan that has been prepared and spread it out evenly. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it. Before cutting the brownies into squares, let them cool all the way in the pan. Serve and have fun!

Roy K

[thelakeandstars]

Enjoy these tasty cookies that are free of gluten and dairy. They are full of oats, almond flour, dairy-free chocolate chips, and nuts. They're great for satisfying your sweet tooth without having any dairy or gluten.

Ingredients: 2 cups gluten-free oats. 1/2 cup almond flour. 1/4 cup coconut sugar. 1/4 cup melted coconut oil. 1/4 cup maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips. 1/4 cup chopped nuts optional.

Instructions: Preheat oven to 350F 175C. In a large bowl, combine oats, almond flour, coconut sugar, melted coconut oil, maple syrup, vanilla extract, and salt. Mix well. Fold in dairy-free chocolate chips and chopped nuts, if using. Line a baking sheet with parchment paper. Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, leaving space between each cookie. Gently flatten each cookie with the back of a spoon. Bake for 12-15 minutes, or until edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy these oh-so-satisfying gluten-free, dairy-free treats!

Laura

[thelakeandstars]

This recipe for grilled pineapple has just the right amount of sweetness and smoke. It's a great treat for grill-outs because the honey-lime glaze gives it a burst of flavor.

Ingredients: 1 ripe pineapple, peeled and cored. 1/4 cup honey. 2 tablespoons lime juice. 1 teaspoon ground cinnamon. Pinch of salt. Fresh mint leaves for garnish.

Instructions: Warm up the grill over medium-high heat. You can either cut the pineapple into rings or wedges. Put honey, lime juice, cinnamon, and a pinch of salt in a small bowl. Mix them together to make a glaze. Spread the honey glaze on both sides of the pineapple slices. Heat the grill and add the pineapple slices. Cook for two to three minutes on each side, or until grill marks show. Take it off the grill and drizzle it with any glaze that's left over. Add some fresh mint leaves as a garnish. Serve the grilled pineapple delight right away and enjoy its sweet and sour taste!

Monty Bridges