The Best Way To Make Scrambled Eggs

 

Do you want your scrambled eggs to be aromatic, fluffy, and delightful in taste?

 Although it is one of the simplest breakfast dishes, it's very easy to make a mistake that causes the dish to lose its flavor. 

 Scrambled eggs are a very common breakfast choice that provides us with a good portion of protein in the morning. While it seems that a recipe isn't necessary for such a simple process, it's important to remember that even one mistake can ruin the taste of scrambled eggs.

 Don't want to ruin your scrambled eggs? Never add this 

How do you make perfect scrambled eggs? If you're aiming for a delicious breakfast, you must consider the ingredients that can impact the dish's final taste. Milk should never be added to scrambled eggs. Although it enhances many other dishes, in this case, it will spoil the taste of your breakfast. Why? 

 Milk won't aerate the scrambled eggs or make the dish creamy. The only outcome will be that the eggs will start to steam instead of fry, which may result in a dish that doesn't resemble scrambled eggs at all.

 The best additions to scrambled eggs If you want to diversify the classic scrambled egg version, try adding a little butter.

 Another interesting addition that will bring out a different taste from the dish is curry. In that case, it's worth preparing scrambled eggs with pre-sautéed onions and also adding your favourite vegetables, such as cherry tomatoes, bell peppers, olives, or fresh spinach leaves. (I wouldn't do that...but to each his or her own)

Many people also appreciate the classic version of scrambled eggs with onions and bacon. In the fall season, mushrooms are the star additions—lightly stewed chanterelles with chopped chives are popular.

Pot Roast Over Mashed Potatoes

 The perfect Fall afternoon meal!

INGREDIENTS:

For the Pot Roast:

3-4 lbs beef chuck roast 

2 tablespoons olive oil 

1 onion, diced 

3 cloves garlic, minced 

4 carrots, peeled and cut into chunks 

4 celery stalks, cut into chunks 

2 cups beef broth 

2 tablespoons tomato paste 

1 tablespoon Worcestershire sauce 

1 teaspoon dried thyme 

1 teaspoon dried rosemary 

Salt and pepper, to taste For the Mashed Potatoes: 2 lbs russet potatoes, peeled and cut into chunks 

4 tablespoons unsalted butter 

1/2 cup heavy cream (or milk) Salt and pepper, to taste Chopped parsley, for garnish (optional)

DIRECTIONS:

1. Sear the Pot Roast: 

Season the Roast: Generously season the beef chuck roast with salt and pepper. 

Heat Oil: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the Beef: Brown the roast on all sides for about 3-4 minutes per side to develop a crust. Remove and set aside. 

2. Cook the Pot Roast: Sauté Veggies: In the same skillet, add the diced onion, carrots, and celery. Cook for 3-4 minutes until slightly softened. Add garlic and cook for another minute. Add Liquids and Seasonings: Pour in the beef broth , tomato paste, Worcestershire sauce, thyme, and rosemary. Stir to combine and bring to a simmer.

 Cook Roast: Return the seared beef to the pot, cover, and reduce heat to low. Simmer for 3-4 hours on the stovetop (or cook in a preheated oven at 300°F for 3-4 hours) until the roast is fork-tender.

3. Make the Mashed Potatoes: Boil Potatoes: While the roast is cooking, place the potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and Mash: Drain the potatoes, then mash with butter and heavy cream until smooth and creamy. Season with salt and pepper to taste. 

4. Serve: Shred the Pot Roast: Once the pot roast is done, remove it from the pot and shred it with two forks. Serve the pot roast over a generous helping of creamy mashed potatoes, spooning the vegetables and broth over the top. Garnish: Sprinkle with chopped parsley, if desired. This Pot Roast over Mashed Potatoes is the ultimate comfort food, full of tender beef, savory vegetables, and creamy mashed potatoes. 

Perfect for cold days or family gatherings! 🍖🥔✨ENJOY!

Garlic Butter Steak Bites

 Now this appeals to a meat and potatoes man like me..

INGREDIENTS:

1 lb steak, cut into bite-sized pieces 

3 tbsp butter

4 cloves garlic, minced 

1 tbsp olive oil 

Salt and pepper, to taste 

2 tbsp fresh parsley, 

chopped 4 large potatoes, peeled and cubed 

1/2 cup milk 

1/4 cup butter

 Additional salt and pepper, to taste

DIRECTIONS:

Prepare the Mash: Boil the cubed potatoes in salted water until tender. Drain the water. 

Add 1/4 cup of butter, milk, and salt and pepper to the potatoes. 

Mash the mixture until it becomes creamy and smooth. 

Cook the Steak Bites: 

Heat olive oil in a skillet over medium-high heat. 

Season the steak bites with salt and pepper, then fry them for about 2-3 minutes on each side until they are well-browned. 

Remove from skillet and set aside. 

In the same skillet, add 3 tbsp of butter and the minced garlic.

 Sauté for about 1 minute until the garlic is fragrant. 

Return the steak bites to the skillet. 

Toss them in the garlic butter and cook for an additional 1-2 minutes. 

Serve: Spoon the creamy mashed potatoes onto plates. Top with the garlic butter steak bites. Garnish with chopped fresh parsley. 

Prep Time: 10 mins | Cooking Time: 25 mins | Total Time: 35 mins | Servings: 4 | Kcal: 550

ENJOY!

Cheesy Stuffed Spinach Shells

 Here is a nice early fall special you can prepare.

INGREDIENTS:

1 box jumbo pasta shells - 

1 tablespoon olive oil - 

2 cups ricotta cheese -

 2 cups shredded mozzarella cheese, divided -

 1/2 cup grated Parmesan cheese - 

1 egg, lightly beaten - 

1 teaspoon garlic powder -

 1 teaspoon dried basil - 

1 teaspoon dried oregano - 

1/4 teaspoon salt - 

1/4 teaspoon black pepper - 

10 oz frozen spinach, thawed and drained - 

3 cups marinara sauce

DIRECTIONS:

1. Preheat your oven to 375°F (190°C). 

2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside. 

3. In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, egg, garlic powder, dried basil, dried oregano, salt, and black pepper. Mix well. 

4. Stir in the thawed and drained spinach until evenly distributed. 

5. Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. 

6. Stuff each cooked pasta shell with the cheese and spinach mixture and place them in the baking dish.

 7. Pour the remaining marinara sauce over the stuffed shells and sprinkle the top with the remaining 1 cup of shredded mozzarella cheese. 

8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. 

9. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. 

10. Let the dish cool for a few minutes before serving. 

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

ENJOY!