🍲 Slow Cooker Garlic-Herb Beef (Tender & Flavorful)

 

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🍲 Slow Cooker Garlic-Herb Beef (Tender & Flavorful)

Few meals are as comforting as slow-cooked beef simmered in a rich garlic-herb sauce. This recipe delivers fall-apart tender meat, deep savory flavor, and almost no hands-on work. Just layer, pour, and let the slow cooker do the magic.

Why You’ll Love This Recipe

• ✔ Extremely tender beef
• ✔ Minimal prep, big flavor
• ✔ Perfect for busy days
• ✔ Great for meal prep or family dinners

🥩 Ingredients

For the beef

• 1 kg (2 lb) beef chuck or stewing beef, cut into large cubes
• 1 large onion, diced

For the garlic-herb sauce

• 4 cloves garlic, minced
• ½ cup beef broth
• ¼ cup soy sauce
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• ½ tsp black pepper
• Salt to taste

Optional additions

• 1 tsp cornstarch + 2 tbsp water (to thicken sauce)
• Carrots or potatoes for a complete one-pot meal

👩‍🍳 Instructions

1. Prepare the base
   Spread the diced onion evenly at the bottom of the slow cooker.
2. Add the beef
   Place the beef cubes on top of the onions in a single layer.
3. Mix the sauce
   In a bowl, whisk together garlic, beef broth, soy sauce, olive oil, tomato paste, Worcestershire sauce, herbs, paprika, pepper, and salt.
4. Pour & cover
   Pour the sauce evenly over the beef, ensuring all pieces are coated.
5. Slow cook
   
   • LOW: 7–8 hours
   • HIGH: 4–5 hours
     Cook until the beef is fork-tender.
7. Optional thickening
   Stir in cornstarch slurry during the last 20–30 minutes if you want a thicker sauce.

🍽 Serving Suggestions

• Over mashed potatoes
• With steamed rice or couscous
• Alongside crusty bread
• Paired with roasted vegetables or salad

⭐ Tips for Best Results

• Use beef chuck for maximum tenderness
• Don’t lift the lid while cooking
• Larger beef cubes stay juicier
• Tastes even better the next day

📝 Final Thoughts

This slow cooker garlic-herb beef is the kind of recipe you’ll come back to again and again. Rich, comforting, and incredibly easy, it’s ideal for family dinners, gatherings, or stress-free meal prep.

If you want, I can also:

• Rewrite this as a SEO-optimized blog post
• Create a short Facebook recipe caption
• Adapt it for pressure cooker or oven
• Translate it into Arabic, French, Polish, Hungarian, or Italian

Search Results for: Gâteau quatre-quarts aux noix de pécan et au beurre

 

Introduction

Butter Pecan Pound Cake is a true Southern treasure—rich, buttery, and packed with the warm, nutty flavor of toasted pecans. With its dense yet tender crumb and caramelized notes, this cake is perfect for holidays, family gatherings, or a quiet slice enjoyed with coffee. Simple to prepare but impressive to serve, it’s a timeless dessert that always feels like home.

Ingredients

For the Cake:

• 1 cup unsalted butter, softened

• ½ cup butter-flavored shortening

• 2 cups granulated sugar

• 1 cup light brown sugar, packed

   

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• 5 large eggs, room temperature

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup whole milk, room temperature

   

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• 2 teaspoons vanilla extract

• 1½ cups chopped pecans, toasted in butter

Optional Glaze:

• ½ cup unsalted butter

• 1 cup brown sugar

   

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• ¼ cup heavy cream

• 1 teaspoon vanilla extract

• Pinch of salt

• Instructions

1. Toast the Pecans
   Melt a small amount of butter in a skillet over medium heat. Add chopped pecans and toast, stirring frequently, until golden and fragrant. Set aside to cool.

    

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2. Cream Butter and Sugars
   In a large bowl, beat butter, shortening, granulated sugar, and brown sugar until light and fluffy, about 3–5 minutes.

3. Add Eggs
   Beat in eggs one at a time, mixing well after each addition.

4. Combine Dry Ingredients
   In a separate bowl, whisk together flour, baking powder, and salt.

5. Mix Batter
   Gradually add dry ingredients to the butter mixture, alternating with milk. Begin and end with flour. Stir in vanilla extract and toasted pecans.

6. Bake
   Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan. Pour batter into the pan and smooth the top.
   Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool
   Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

8. Prepare Glaze (Optional)
   Melt butter in a saucepan. Stir in brown sugar and cream, bring to a gentle boil for 2 minutes. Remove from heat and stir in vanilla and salt. Drizzle warm glaze over the cooled cake.

Conclusion

Butter Pecan Pound Cake is the kind of dessert that never goes out of style—comforting, flavorful, and perfect for sharing. Whether served plain or topped with a rich glaze, every slice delivers buttery sweetness and toasted pecan goodness. Add this Southern classic to your baking rotation, and it’s sure to become a favorite for years to come.

Air Fryer Cheesy Potato Bites (4 Ingredients)

 

The best part? This recipe uses only 4 simple ingredients — no complicated seasoning blends, no long prep, and no oven required. It’s the kind of recipe you make once and then keep coming back to whenever you need an easy side dish, snack, or appetizer.

Why This Recipe Works

Potatoes and cheese are always a winning combination, but the air fryer takes things to the next level. The hot circulating air crisps the potatoes quickly while keeping the inside fluffy and tender. Adding cheese at the end allows it to melt perfectly without burning.

Because the ingredient list is so short, this recipe is:

Easy for beginners

Budget-friendly

Kid-approved

Perfect for busy weeknights

Ready in under 20 minutes

It’s also flexible enough to work as a side dish or a snack.

Ingredients (ONLY 4)

You will need:

2 medium potatoes (russet or Yukon gold), cut into bite-sized cubes

1 tablespoon olive oil

½ teaspoon salt

1 cup shredded cheese (cheddar, mozzarella, or a blend)

That’s it — no additional ingredients required.

How to Make Air Fryer Cheesy Potato Bites

Step 1: Prepare the Potatoes

Wash the potatoes and cut them into small, evenly sized cubes. Keeping the pieces similar in size helps them cook evenly in the air fryer.

Step 2: Season

Place the potato cubes in a bowl. Drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt. Toss until all the potatoes are evenly coated.

Step 3: Air Fry

Add the potatoes to the air fryer basket in a single layer.

Cook at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through, until the potatoes are golden brown and fork-tender.

Step 4: Add the Cheese

Carefully sprinkle 1 cup shredded cheese evenly over the hot potatoes.

Step 5: Melt and Serve

Return the basket to the air fryer and cook for 2–3 more minutes, just until the cheese is fully melted and bubbly.

Serve immediately while hot.

What They Taste Like

These cheesy potato bites are:

Crispy on the outside

Soft and fluffy on the inside

Warm and comforting

Cheesy without being heavy

They taste like the perfect mix of roasted potatoes and cheesy bites.

Serving Ideas

Serve these potato bites:

As a side dish with chicken or burgers

As a snack or appetizer

For game day or movie night

With dipping sauces like ketchup, ranch, or sour cream

They’re best enjoyed fresh while the cheese is melty.

Storage & Reheating

Store leftovers in an airtight container

Refrigerate for up to 3 days

Reheat in the air fryer for best texture

Final Thoughts

These 4-Ingredient Air Fryer Cheesy Potato Bites prove that simple recipes can still be incredibly satisfying. With minimal prep and just a few pantry staples, you get a dish that’s crispy, cheesy, and loved by everyone.

Slow Cooker Creamy Butternut Squash Chicken Rigatoni

 

Where autumn’s sweetness meets Italian comfort in a single, steam-kissed pot. Silky butternut squash melts into a velvety sage-kissed sauce, cradling tender chicken and perfectly cooked rigatoni—all while you live your life. No boiling water. No last-minute stirring. Just set, forget, and return to a bowl that tastes like a hug from someone who loves you.

Born from the wisdom of cooks who knew dinner shouldn’t demand a second job, this dish transforms pantry staples into something that feels like grace. The squash isn’t just sweetness—it’s silkiness without flour. The sage isn’t just herb—it’s the whisper of fallen leaves and woodsmoke. And that Parmesan? It doesn’t just melt—it marries the sauce into a glossy embrace that clings to every ridge of rigatoni. One pot. One pour. Dinner that honors the season without asking for your soul.

Why You’ll Love This Recipe

→ True one-pour magic – Raw chicken + dry pasta + sauce mixture go in cold—no pre-cooking, no dirty pots

→ Naturally creamy, no roux – Butternut squash puree creates silkiness without flour or heavy cream overload

→ Pasta that actually cooks – Proper liquid ratio + trapped steam = tender rigatoni without mush or crunch

→ Freezer-to-table friendly – Toss frozen chicken in morning; it’ll cook through perfectly by dinnertime

Perfect For:

• Crisp fall evenings when the house needs to smell like cinnamon and comfort

• New parents surviving on fumes (assemble during naptime, eat during your naptime)

• Holiday meal prep that reheats beautifully for 4 days

• Anyone who believes comfort food shouldn’t require standing over a stove

Ingredients

(Serves 6 generously)

The Golden Sauce Base:

• 1½ cups (360g) canned butternut squash puree (not pumpkin pie mix—check label for “100% squash”)

• 1½ cups (360ml) low-sodium chicken broth, warmed 1 minute

• 1 cup (240ml) heavy cream, room temperature

• ½ cup (50g) finely grated Parmigiano-Reggiano (plus extra for serving)

• 2 tbsp extra-virgin olive oil

• 2 tsp dried rubbed sage (or 1 tbsp fresh—dried intensifies during cooking)

• ¼ tsp freshly grated nutmeg (not powdered—grate whole for floral warmth)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1¼ tsp kosher salt (plus more to taste)

• ½ tsp freshly cracked black pepper

The Foundation:

• 1 lb (450g) boneless, skinless chicken breasts (or thighs for extra juiciness)

• 12 oz (340g) dry rigatoni (ridged tubes hold sauce better than smooth pasta)

• 1 small yellow onion, thinly sliced

• 2 garlic cloves, microplaned or finely minced

For Finishing:

• ½ cup warm water or broth (only if needed for sauce consistency)

• Fresh parsley or sage, finely chopped

• Extra Parmigiano-Reggiano

Step-by-Step Instructions

1. Whisk the golden sauce

In a large liquid measuring cup or bowl, vigorously whisk warmed broth, squash puree, cream, olive oil, Parmesan, sage, nutmeg, garlic powder, onion powder, salt, and pepper until completely smooth (no streaks). Critical: Warm broth prevents temperature shock in slow cooker.

2. Layer with intention

Lightly grease 6-quart slow cooker insert. Place chicken in single layer on bottom. Scatter onion and garlic over chicken. Do not stir. Arrange dry rigatoni in even layer on top—do not press down.

3. Pour with purpose

Slowly drizzle sauce over pasta, tilting slow cooker gently to help liquid seep beneath pasta. Gently press only exposed pasta tips below liquid surface with spoon. If liquid doesn’t cover ¾ of pasta: add up to ½ cup warm water. Do not stir—this prevents pasta from sinking and becoming gummy.

4. Cook without peeking

Cover and cook:

→ LOW 4 hours (ideal for tender pasta and shreddable chicken)

→ HIGH 2¼ hours (if short on time—check at 2 hours)

Do not lift lid before 3 hours (LOW) or 1.5 hours (HIGH)—steam is essential for cooking pasta.

5. Unite gently

Chicken is done at 165°F internally; pasta should be tender but firm. Shred chicken directly in pot with two forks. Gently fold sauce, chicken, and pasta together 2–3 times—do not overmix. If sauce is too thick, stir in warm water/broth 2 tbsp at a time. Taste; adjust salt/pepper.

6. Rest and serve

Cover; let rest 5 minutes (sauce thickens and clings). Garnish with parsley, extra Parmigiano, and a crack of black pepper. Serve immediately—this dish waits for no one.

Pro Tips & FAQs

Q: Can I use frozen chicken?

A: Yes—place frozen breasts directly on bottom. Add 1 extra hour on LOW. Sauce may be slightly thinner—reduce uncovered 10 mins at end if needed.

Q: My pasta was mushy! Why?

A: Likely culprits: (1) Lifted lid too early (steam escaped), (2) Stirred after pouring (pasta sank), (3) Overcooked. Next time: never peek before 3 hours on LOW, keep pasta layered on top, and check tenderness at minimum cook time.

Q: Dairy-free option?

A: Use full-fat coconut milk + 2 tbsp nutritional yeast + 1 tbsp white miso. Flavor will be distinctly different but still satisfying. Avoid almond/oat milk—they curdle.

Q: No butternut squash puree?

A: Roast 2 cups cubed butternut squash at 400°F (200°C) 25 mins; blend with ¼ cup broth until smooth.

Allergy Information

• Contains: Dairy (cream, Parmesan), Wheat (pasta)

• Nut-free | Soy-free (verify broth brand)

• Dairy-free option: See FAQ above

• Gluten-free option: Use GF rigatoni (corn/rice blend)—add ¼ cup extra broth and check at 3 hours (GF pasta breaks down faster)

Always check labels for facility cross-contamination.

Nutrition Facts (per 1½-cup serving)

Calories: 585 • Protein: 28g • Fat: 26g (Sat: 14g) • Carbs: 62g • Fiber: 4g • Sugar: 8g • Sodium: 720mg

Rich in Vitamin A, Calcium, and Selenium

There’s grace in meals that honor both season and simplicity. This dish doesn’t demand your attention—it honors your exhaustion. While you fold laundry, answer emails, or simply sit in silence, the slow cooker transforms humble ingredients into something that feels like a promise kept: You are cared for. You are nourished. You belong here.

And that moment when you lift the lid? When steam rises carrying the scent of sage and squash—that’s not just dinner. It’s a reminder that the deepest comfort often arrives not with fanfare, but in the quiet certainty that something beautiful happened while you were living your life.

So make this on the day the world feels heavy. Let the slow cooker hold space for you. And when you sit down to that first creamy, herb-kissed bite—know this: you didn’t just feed your body. You honored the ancient rhythm of hearth and home.

One last whisper: Stir in 1 tsp apple cider vinegar at the end. That subtle brightness? It’s the difference between cozy—and transcendent

Envelope Roast

 

How To Make Three Envelope RoastHow To Make Three Envelope RoastPrep the Roast: Season the 3 lbs chuck roast generously with salt and pepper on all sides. Place the seasoned roast in a crockpot.Make the Gravy Mixture: In a small bowl, combine the contents of the 1 package of dry Italian seasoning mix, 1 package of dry Ranch seasoning mix, and 1 package of dry brown gravy mix. Add the 1 cup of water to the bowl and whisk until all the ingredients are well mixed and there are no lumps.Cook in the Crockpot: Pour the gravy mixture over the top of the roast in the crockpot. If you’re using the optional vegetables, you can add them to the crockpot at this time, arranging them around the roast. Cover the crockpot and set it on high. Cook for 4 hours.Baste and Serve: During the cooking process, continue to baste the roast with the flavorful juices and seasonings that have accumulated in the bottom of the crockpot. After 4 hours, the roast should be fork-tender. If you added vegetables, check to make sure they are fully cooked before serving.Serve this tender roast with the flavorful gravy and vegetables for a complete and satisfying meal!

Spread this 1 creamy layer over chicken breasts in a casserole dish for a rich bake that feels indulgent

 

Tender, juicy chicken breasts smothered in a velvety, herb-infused cream cheese layer—this Simple Baked Cream Cheese Chicken feels indulgent but comes together in under 10 minutes of prep. With just one dish and pantry staples, it delivers restaurant-quality comfort: golden, bubbly, and deeply flavorful. Perfect for weeknights, meal prep, or impressing guests without the stress, this bake is proof that luxury can be effortless.

Why You’ll Love This Recipe

Only 10 core ingredients—most already in your fridge

One dish, minimal cleanup

Ready in 35 minutes—faster than takeout

Naturally gluten-free and easily adaptable

Leftovers taste even better the next day

Ingredients

4 boneless, skinless chicken breasts (1½–2 lbs total)

1 (8 oz) block full-fat cream cheese, softened to room temperature

2 tbsp mayonnaise or plain Greek yogurt

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning (or blend of dried basil + oregano)

½ tsp smoked or sweet paprika

½ tsp salt (plus extra for seasoning chicken)

¼ tsp black pepper (plus extra for chicken)

½ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1–2 tbsp olive oil (for greasing dish and drizzling)

Optional garnish: 2 tbsp chopped fresh parsley or green onions

Note: Full-fat cream cheese ensures the richest, smoothest topping.

Instructions

1. Prep & Preheat

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.

Pat chicken breasts dry with paper towels. For even cooking, slice thick breasts horizontally or gently pound to uniform thickness (~¾ inch).

2. Season the Chicken

Place chicken in the prepared dish. Drizzle lightly with olive oil and season both sides with salt and pepper.

3. Make the Creamy Topping

In a medium bowl, combine cream cheese, mayonnaise (or yogurt), garlic powder, onion powder, Italian seasoning, paprika, ½ tsp salt, and ¼ tsp pepper. Mix until smooth and fully blended.

Gently fold in mozzarella and Parmesan until evenly distributed.

4. Assemble & Bake

Using a spatula or spoon, spread the cream cheese mixture evenly over each chicken breast, covering completely. Don’t worry if it looks thick—it will melt into a luscious blanket as it bakes.

Bake for 25–35 minutes, or until chicken reaches 165°F (74°C) internally and the topping is melted, bubbly, and lightly golden at the edges.

For extra color, broil on high for 2–3 minutes—watch closely to prevent burning.

5. Rest & Serve

Let rest for 5 minutes to allow juices to redistribute. Garnish with fresh parsley or green onions, if desired.

Serve warm with roasted vegetables, mashed potatoes, rice, or crusty bread to soak up the sauce.

Serving Suggestions

Classic comfort: Over buttered egg noodles or mashed potatoes

Low-carb: With sautéed spinach and zucchini noodles

Meal prep: Portion into containers for easy lunches

Elegant twist: Top with a squeeze of lemon and serve with arugula salad

Frequently Asked Questions

Can I use low-fat cream cheese?

Not recommended—it may separate or become grainy when baked. Full-fat yields the best texture.

Can I add veggies to the dish?

Yes! Nestle cherry tomatoes, broccoli florets, or sliced mushrooms around the chicken before baking.

How do I store leftovers?

Keep covered in the fridge for up to 4 days. Reheat gently in the oven or microwave.

Can I freeze it?

Yes—freeze unbaked or baked (without garnish) for up to 2 months. Thaw overnight before reheating.

Allergy Information

Contains: Dairy, eggs (in mayo)

Gluten-free: Yes

Vegetarian? No (contains chicken)

Dairy-free option: Not recommended—cream cheese is essential to the recipe

Always verify ingredient labels if managing allergies.

Nutrition Facts

(Per serving, recipe serves 4)

Calories: 420

Protein: 38g

Fat: 26g (Saturated: 13g)

Carbohydrates: 4g

Fiber: 0g

Sugar: 2g

Sodium: 620mg

Values may vary based on ingredient brands.

This Simple Baked Cream Cheese Chicken is the definition of easy elegance—rich enough for company, simple enough for Tuesday night. With its creamy, herbed topping and perfectly tender chicken, it turns humble ingredients into a dish that feels truly special. So preheat your oven, grab your mixing bowl, and treat yourself to comfort that’s as satisfying to make as it is to eat.