Ingredients:

• 3 lbs beef chuck roast, cubed


• 4 carrots, sliced


• 3 potatoes, cubed


• 1 onion, chopped


• 3 cloves garlic, minced


• 2 cups beef broth


• 1/2 cup red wine


• 2 tbsp tomato paste


• 1 tsp thyme


• 1 tsp rosemary


• Salt and pepper to taste

Instructions:

Put beef chuck roast, carrots, potatoes, onion, and garlic in a slow cooker

Put tomato paste, thyme, rosemary, salt, and pepper in a bowl

Add red wine and stir them together

Add the mix to the slow cooker with the beef and vegetables

For 8 hours, or until the beef is soft, cover and cook on low heat

Enjoy while hot!

Ingredients:

• 1 lb large shrimp, peeled and deveined


• 4 ears of corn, husked and cut into halves or thirds


• 1/2 cup mayonnaise


• 1/2 cup sour cream


• 1 cup cotija cheese, crumbled


• 1/4 cup fresh cilantro, chopped


• 1 teaspoon chili powder


• 1/2 teaspoon smoked paprika


• Salt and pepper to taste


• 4 tablespoons unsalted butter, sliced


• Lime wedges for serving

Instructions:

Preheat your barbecue or grill to medium-high heat

In a small bowl, mix together mayonnaise, sour cream, half of the crumbled cotija cheese, cilantro, chili powder, smoked paprika, salt, and pepper

Set aside

Lay out four large sheets of heavy-duty aluminum foil, each about 18 inches long

Place equal amounts of shrimp and corn on each foil sheet

Spread the mayo-sour cream mixture evenly over the shrimp and corn on each foil packet

Top each packet with the remaining cotija cheese and slices of butter

Seal the foil packets tightly, ensuring that the contents are well-covered

Place the foil packets on the preheated grill and cook for about 15-20 minutes, or until the shrimp are opaque and the corn is tender

Rotate the packets occasionally for even cooking

Carefully open the foil packets, being cautious of hot steam

Squeeze lime wedges over the contents and serve hot

Enjoy your delicious Shrimp and Mexican Corn Foil Packets Elotes!

Ingredients:

• 4 lbs large shrimp, shell-on


• 1 lb baby potatoes


• 4 ears of corn, husked and halved


• 2 lbs smoked sausage, sliced into chunks


• 2 lemons, halved


• 1/2 cup Old Bay seasoning


• 1/4 cup melted butter


• 4 cloves garlic, minced


• 1 onion, quartered


• 2 bay leaves


• Salt to taste

Instructions:

Bring a big pot of water to a boil

Season with Old Bay, garlic, onion, bay leaves, and salt

Add the lemon halves after squeezing them into the water

After you add the potatoes, cook for 10 minutes

After you add the corn and smoked sausage, cook for 5 more minutes

After that, add the shrimp and cook for three to four minutes, until they turn pink

Take the shrimp boil off the heat and put it on a large platter

Spread melted butter on top, and serve hot

Ingredients:

• 2 medium sweet potatoes, thinly sliced


• 2 tablespoons olive oil


• 1 tablespoon chopped fresh rosemary


• 1 teaspoon sea salt

Instructions:

Warm the oven up to 190C 375F

Toss the sweet potato slices with olive oil in a large bowl until they are well covered

Put slices of sweet potato on a baking sheet that has been lined with parchment paper so that they do not touch

Add sea salt and chopped rosemary to the sweet potato slices

Flip the pan over halfway through baking and bake for another 20 to 25 minutes, or until the edges are golden brown and crisp

Take it out of the oven and let it cool down a bit before you serve

Enjoy your sweet potato chips made with rosemary and sea salt!

Ingredients:

• 250g pasta


• 200g cooked shrimp, peeled and deveined


• 200g cooked crab meat


• 1 cup cherry tomatoes, halved


• 1/2 cup black olives, sliced


• 1/4 cup red onion, thinly sliced


• 1/4 cup fresh parsley, chopped


• 1/4 cup olive oil


• 2 tablespoons lemon juice


• 2 cloves garlic, minced


• Salt and pepper to taste

Instructions:

Cook pasta according to package instructions

Drain and rinse under cold water

In a large bowl, combine cooked pasta, shrimp, crab meat, cherry tomatoes, olives, red onion, and parsley

In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper

Pour dressing over pasta and seafood mixture

Toss gently to coat everything evenly

Refrigerate for at least 1 hour before serving to allow flavors to meld

Serve cold, garnished with additional parsley if desired

Ingredients:

• 1 package of sugar cookie dough


• 1 package of cream cheese


• 1/4 cup of powdered sugar


• 1 teaspoon of vanilla extract


• Assorted fruits strawberries, kiwi, blueberries, etc




• 1/4 cup of apricot preserves or fruit glaze

Instructions:

Preheat your oven to 350F 175C

Roll out the sugar cookie dough and cut it into small rounds or desired shapes

Place the cookie rounds on a baking sheet and bake for 10-12 minutes or until they are golden brown

Let them cool completely

In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract

Mix until smooth and creamy

Spread a generous layer of the cream cheese mixture on top of each cookie round

Arrange your choice of sliced fruits on top of the cream cheese mixture

In a small saucepan, heat the apricot preserves or fruit glaze over low heat until it becomes more liquid and easy to drizzle

Drizzle the apricot preserves or glaze over the fruit-topped cookies

Chill in the refrigerator for about 30 minutes to set the cream cheese mixture

Serve your mini fruit pizzas and enjoy!

Ingredients:

• 1 package peanut butter cookies


• 1 package chocolate pudding mix


• 2 cups cold milk


• 1 cup creamy peanut butter


• 1 cup powdered sugar


• 2 cups heavy cream


• 1 teaspoon vanilla extract


• 1 cup chocolate chips


• 1/2 cup chopped peanuts

Instructions:

Follow the directions on the package to make the peanut butter cookies

After they're cool, break them up into little pieces

Mix the chocolate pudding mix and cold milk together in a bowl using a whisk

Allow it to set as directed on the pudding package

Mix the powdered sugar and creamy peanut butter in a different bowl until the mixture is smooth

Whip the heavy cream in a different bowl until stiff peaks form

Add the vanilla extract and mix well

Add the whipped cream slowly to the peanut butter mixture and mix it well

Put the peanut butter cookies that have been broken up, chocolate pudding, peanut butter whipped cream mixture, chocolate chips, and chopped peanuts in serving glasses or a trifle dish

Stack them again and again until the glasses or dish are full

Top it off with a layer of chocolate chips and chopped peanuts

Put the trifle in the fridge for at least two hours before you serve it

Enjoy the tasty Peanut Butter Cookie Chocolate Trifle when it's cold

Ingredients:

• 500g chicken thighs, boneless and skinless


• 2 tablespoons olive oil


• 2 tablespoons chili flakes


• 1 teaspoon salt


• 1 teaspoon black pepper


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1 teaspoon paprika


• 1/2 teaspoon cayenne pepper adjust to taste


• 1/2 cup breadcrumbs


• Cooking spray

Instructions:

Preheat your air fryer to 375F 190C for 5 minutes

In a mixing bowl, combine olive oil, chili flakes, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper to create a marinade

Add the chicken thighs to the marinade, ensuring they are coated evenly

Allow them to marinate for at least 15 minutes

Place breadcrumbs in a shallow dish

Dip each marinated chicken thigh into the breadcrumbs, coating them thoroughly

Spray the air fryer basket with cooking spray to prevent sticking

Arrange the breaded chicken thighs in a single layer in the air fryer basket, leaving some space between them

Air fry at 375F 190C for 15-20 minutes, flipping the chicken halfway through, until they are golden brown and cooked through with an internal temperature of 165F 74C

Serve hot with your favorite dipping sauce or a side salad

Ingredients:

• 1 lb chicken breast, diced


• 4 cups chicken broth


• 1 cup diced carrots


• 1 cup diced celery


• 1 cup diced onion


• 2 cloves garlic, minced


• 1 tsp dried thyme


• 1 tsp dried rosemary


• Salt and pepper to taste


• 1 cup frozen peas


• 1 cup all-purpose flour


• 2 tsp baking powder


• 1/2 tsp salt


• 1/2 cup milk


• 2 tbsp melted butter

Instructions:

Place diced chicken, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper into the Instant Pot

Close the lid and set the Instant Pot to Manual mode for 8 minutes on high pressure

Once cooking is complete, perform a quick release, then open the lid and stir in the frozen peas

In a separate bowl, mix together flour, baking powder, salt, milk, and melted butter to form a dough

Drop spoonfuls of the dough into the Instant Pot, on top of the chicken and vegetable mixture

Close the lid and set the Instant Pot to Manual mode for 5 minutes on high pressure

Once cooking is complete, let the pressure release naturally for 5 minutes, then perform a quick release

Serve hot and enjoy!

Ingredients:

• 1 cup unsalted butter, softened


• 1/2 cup granulated sugar


• 2 cups all-purpose flour


• 1/4 teaspoon salt


• 1 teaspoon vanilla extract


• 1 cup shredded coconut


• 12 ounces caramel candies


• 3 tablespoons milk


• 1 cup semisweet chocolate chips

Instructions:

Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy

Together with the salt and vanilla extract, add the all-purpose flour to the bowl

Mix the dough until it holds together

Put the dough in the fridge for at least an hour after rolling it into a disk shape

Set the oven to 350F 175C and heat it up

On a floured surface, roll out the chilled dough until it is about 1/4 inch thick

Round cookie cutters can be used to make cookies

Place the cookies on a baking sheet that has been lined with parchment paper

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown

Toast the coconut flakes in a dry skillet over medium-low heat until they get a little brown while the cookies are baking

Put away

Put the caramel candies and milk in a bowl that can go in the microwave

Stir the mixture every 30 seconds while heating it in the microwave until the caramels melt and it's smooth

Let the cookies cool a bit after they're done baking

Make a small mark or thumbprint in the middle of each cookie

Put the melted caramel mixture into the holes and then sprinkle toasted coconut on top

Give the caramel time to set on the cookies

To melt the semisweet chocolate chips in another bowl that can go in the microwave, stir them every 30 seconds for about a minute

Dote the melted chocolate on top of each cookie or dip the bottom of each one in it

Set the chocolate-covered cookies on a baking sheet lined with parchment paper

Before you serve or store the cookies, let the chocolate set all the way