In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.
Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 5 hours.
When
done, whisk together cornstarch and water in small bowl. Pour into
crock pot and stir to mix well. Add the frozen broccoli over the beef
and sauce. Gently stir to combine. Cover with lid and cook 30 minutes to
cook broccoli and thicken sauce.
Serve over warm white rice. Enjoy!
life in the lofthouse https://life-in-the-lofthouse.com/
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water (can sub diff liquid here- lime juice, bourbon, prosecco, ettc) Mix a little?. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Add vanilla during last minute
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Very coat, Coat AF. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula (or wet hand) for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
3 tbsp flour (spelt, white, oat, sorghum, rice all work)
1/3 cup sugar, unrefined if desired
2 tbsp applesauce
1/2 tsp pure vanilla extract
1/8 tsp salt
Instructions
Combine dry ingredients in a mixing bowl. If your peanut
butter is not stir-able, gently warm to soften. Add all remaining
ingredients to the mixing bowl and stir to form a dough. Roll into
cookie balls. If you want soft cookies, refrigerate the dough at least
an hour. (You can also freeze cookie dough balls to bake at another time
if you wish.) Bake in a preheated oven (350F) for 8 minutes. The
cookies will look quite underdone when you take them out. Let cool for
at least 10 minutes before removing from tray, as they firm up while
cooling.
Read more at https://chocolatecoveredkatie.com/2011/12/11/secret-peanut-butter-cookies/#1YjGd0Imw6dTLTVY.99
Add a bit of olive oil and canola to medium sized skillet and place
it over medium high heat. Season the salmon with salt and pepper. When
the pan is hot, add the salmon presentation (opposite of skin side) down
and cook for about 2-3 minutes. Add the lemon slices, garlic and
rosemary. While the salmon is cooking, baste it with the oil that
collects at the bottom of the pan with a spoon.
Your salmon is ready to flip with it easily releases from the pan.
Carefully sfip the filets and cook for an additional 3 minutes or so.
3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even ½ inch thickness)
salt and pepper, to taste
1 pound asparagus, ends trimmed
3 tablespoons butter, divided
1 tablespoon minced garlic
½ teaspoon dried basil (see note)
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon onion powder
salt and pepper, to taste
fresh herbs for garnish (optional)
Instructions
Season
chicken with salt and pepper on both sides. Melt 2 tablespoons butter
in a large pan/skillet over meidum-high heat. Stir in garlic and herbs
and cook another minute or so until the garlic is fragrant.
Reduce
heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip
and cook another 5-7 minutes. (Chicken should be nearly, but not
completely cooked through by this point)
Scoot
the chicken over the sides and add remaining 1 tablespoon butter to the
empty portion of the pan. Once the butter is melted, add asparagus.
Season asparagus with salt and pepper, to taste. Cook, rotating
throughout, for 4-6 minutes until tender and chicken is completely
cooked through.
Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.
