• Chef John's Beef and Barley Stew

    Hearty Beef and Barley Stew with Root Vegetables and Herbs

    Ingredients:

    2 lbs beef chuck, cut into 1-inch cubes

    1 tablespoon vegetable oil

    1 large onion, chopped

    2 cloves garlic, minced

    3 carrots, sliced

    2 stalks celery, sliced

    1 parsnip or turnip, peeled and diced (optional)

    1 cup pearl barley

    8 cups beef broth

    2 tablespoons tomato paste

    1 teaspoon dried thyme

    1 bay leaf

    Salt and freshly ground black pepper, to taste

    Fresh parsley, chopped, for garnish

    Directions:

    In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the beef cubes in batches, then set aside.

    In the same pot, add the onion and garlic and cook until softened, about 3–4 minutes.

    Stir in the tomato paste and cook for 1 minute more to deepen the flavor.

    Return the beef to the pot along with carrots, celery, parsnip (if using), barley, thyme, bay leaf, and beef broth.

    Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the barley is cooked through.

    Season with salt and pepper to taste. Discard the bay leaf before serving.

    Garnish with fresh parsley and serve warm with crusty bread.

    Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: 2 hours 20 minutes
    Kcal: 420 kcal per serving | Servings: 6 servings

    #beefandbarleystew #heartymeals #comfortfood #soulfood #chefjohnrecipe #winterwarmers #onepotmeal #stewseason #wholesomecooking #classicrecipes #barleydishes #slowcookedbeef #dutchovenrecipes #homemadestew #rootvegetables #herbandbeef #heartyrecipes #simmeredgoodness #beefstewlove #familydinners

    Nothing warms the soul like a steaming bowl of Beef and Barley Stew! This Chef John classic is rich, rustic, and full of deep flavor.
    Chef John's Beef and Barley Stew Hearty Beef and Barley Stew with Root Vegetables and Herbs Ingredients: 2 lbs beef chuck, cut into 1-inch cubes 1 tablespoon vegetable oil 1 large onion, chopped 2 cloves garlic, minced 3 carrots, sliced 2 stalks celery, sliced 1 parsnip or turnip, peeled and diced (optional) 1 cup pearl barley 8 cups beef broth 2 tablespoons tomato paste 1 teaspoon dried thyme 1 bay leaf Salt and freshly ground black pepper, to taste Fresh parsley, chopped, for garnish Directions: In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the beef cubes in batches, then set aside. In the same pot, add the onion and garlic and cook until softened, about 3–4 minutes. Stir in the tomato paste and cook for 1 minute more to deepen the flavor. Return the beef to the pot along with carrots, celery, parsnip (if using), barley, thyme, bay leaf, and beef broth. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the barley is cooked through. Season with salt and pepper to taste. Discard the bay leaf before serving. Garnish with fresh parsley and serve warm with crusty bread. Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: 2 hours 20 minutes Kcal: 420 kcal per serving | Servings: 6 servings #beefandbarleystew #heartymeals #comfortfood #soulfood #chefjohnrecipe #winterwarmers #onepotmeal #stewseason #wholesomecooking #classicrecipes #barleydishes #slowcookedbeef #dutchovenrecipes #homemadestew #rootvegetables #herbandbeef #heartyrecipes #simmeredgoodness #beefstewlove #familydinners Nothing warms the soul like a steaming bowl of Beef and Barley Stew! This Chef John classic is rich, rustic, and full of deep flavor.
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  • Easy Mini Chicken Pot Pies

    Flaky Mini Chicken Pot Pies with Creamy Veggie Filling

    Ingredients:

    2 cups cooked, shredded chicken

    1 cup frozen peas and carrots, thawed

    1/2 cup corn kernels (optional)

    1 can (10.5 oz) cream of chicken soup

    1/2 cup milk

    1/2 teaspoon garlic powder

    1/2 teaspoon onion powder

    Salt and pepper to taste

    1 tube refrigerated biscuit dough (8-count)

    1/2 cup shredded cheddar cheese (optional)

    Fresh parsley, chopped, for garnish (optional)

    Directions:

    Preheat oven to 375°F (190°C). Lightly grease a muffin tin (8–10 wells).

    In a large bowl, mix the shredded chicken, peas and carrots, corn, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined.

    Separate biscuit dough and flatten each piece into a 4–5 inch round. Press each round into a muffin cup, forming little crusts.

    Spoon the chicken mixture evenly into the biscuit cups, filling them nearly to the top.

    Sprinkle with shredded cheddar if using.

    Bake for 20–25 minutes, or until biscuits are golden brown and filling is bubbly.

    Let cool slightly before removing from tin. Garnish with fresh parsley if desired and serve warm.

    Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
    Kcal: 330 kcal | Servings: 8 mini pot pies

    #chickenpotpie #easyrecipes #comfortfood #minipies #familyfriendly #muffintinmeals #weeknightdinner #chickenrecipes #creamyfilling #biscuitcrust #easybaking #homemadecomfort #freezerfriendly #simpledinners #mealprepideas #kidsfavorites #chickenmeal #quickbakes #savorypies #biteSized

    Dinner just got easier AND cuter These Easy Mini Chicken Pot Pies are creamy, flaky, and totally craveable.
    Easy Mini Chicken Pot Pies Flaky Mini Chicken Pot Pies with Creamy Veggie Filling Ingredients: 2 cups cooked, shredded chicken 1 cup frozen peas and carrots, thawed 1/2 cup corn kernels (optional) 1 can (10.5 oz) cream of chicken soup 1/2 cup milk 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste 1 tube refrigerated biscuit dough (8-count) 1/2 cup shredded cheddar cheese (optional) Fresh parsley, chopped, for garnish (optional) Directions: Preheat oven to 375°F (190°C). Lightly grease a muffin tin (8–10 wells). In a large bowl, mix the shredded chicken, peas and carrots, corn, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined. Separate biscuit dough and flatten each piece into a 4–5 inch round. Press each round into a muffin cup, forming little crusts. Spoon the chicken mixture evenly into the biscuit cups, filling them nearly to the top. Sprinkle with shredded cheddar if using. Bake for 20–25 minutes, or until biscuits are golden brown and filling is bubbly. Let cool slightly before removing from tin. Garnish with fresh parsley if desired and serve warm. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 330 kcal | Servings: 8 mini pot pies #chickenpotpie #easyrecipes #comfortfood #minipies #familyfriendly #muffintinmeals #weeknightdinner #chickenrecipes #creamyfilling #biscuitcrust #easybaking #homemadecomfort #freezerfriendly #simpledinners #mealprepideas #kidsfavorites #chickenmeal #quickbakes #savorypies #biteSized Dinner just got easier AND cuter These Easy Mini Chicken Pot Pies are creamy, flaky, and totally craveable.
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  • Buttermilk Banana Bread

    Moist Buttermilk Banana Bread with Golden Crust and Warm Spices

    Ingredients:

    1/2 cup (115g) unsalted butter, softened

    1 cup (200g) granulated sugar

    2 large eggs

    1 teaspoon vanilla extract

    1 cup (240ml) buttermilk

    3 ripe bananas, mashed

    2 cups (250g) all-purpose flour

    1 teaspoon baking soda

    1/2 teaspoon salt

    1 teaspoon ground cinnamon (optional)

    1/2 cup chopped walnuts or chocolate chips (optional)

    Directions:

    Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

    In a large bowl, cream butter and sugar together until light and fluffy.

    Beat in eggs one at a time, then stir in vanilla extract and mashed bananas.

    Stir in buttermilk until combined.

    In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.

    Gradually add dry ingredients to the wet mixture, stirring just until incorporated. Fold in nuts or chocolate chips if using.

    Pour batter into prepared loaf pan and smooth the top.

    Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

    Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

    Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes

    Kcal: 320 kcal | Servings: 10 slices

    #bananabread #buttermilkrecipes #easybaking #quickbread #comfortfoodbakes #ripebananas #homemadebaking #bakinglove #moistbananabread #bananabreadloaf #loafcake #bakeryinspired #bananarecipes #bananabreadaddict #weekendbaking #cozysweets #bakingjoy #familyrecipes #bananaandbuttermilk #bakedwithlove

    Soft, sweet, and packed with banana flavor! This Buttermilk Banana Bread is the ultimate cozy bake—moist, tender, and perfect for sharing
    Buttermilk Banana Bread Moist Buttermilk Banana Bread with Golden Crust and Warm Spices Ingredients: 1/2 cup (115g) unsalted butter, softened 1 cup (200g) granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 cup (240ml) buttermilk 3 ripe bananas, mashed 2 cups (250g) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon (optional) 1/2 cup chopped walnuts or chocolate chips (optional) Directions: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and mashed bananas. Stir in buttermilk until combined. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add dry ingredients to the wet mixture, stirring just until incorporated. Fold in nuts or chocolate chips if using. Pour batter into prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes Kcal: 320 kcal | Servings: 10 slices #bananabread #buttermilkrecipes #easybaking #quickbread #comfortfoodbakes #ripebananas #homemadebaking #bakinglove #moistbananabread #bananabreadloaf #loafcake #bakeryinspired #bananarecipes #bananabreadaddict #weekendbaking #cozysweets #bakingjoy #familyrecipes #bananaandbuttermilk #bakedwithlove Soft, sweet, and packed with banana flavor! This Buttermilk Banana Bread is the ultimate cozy bake—moist, tender, and perfect for sharing
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  • Salmon Chowder

    Creamy Salmon Chowder with Potatoes, Corn, and Fresh Dill

    Ingredients:

    2 tablespoons butter

    1 tablespoon olive oil

    1 small onion, finely chopped

    2 cloves garlic, minced

    2 medium potatoes, peeled and diced

    1 celery stalk, diced

    1 large carrot, diced

    1/2 cup corn kernels (fresh or frozen)

    2 tablespoons all-purpose flour

    3 cups seafood stock (or chicken/vegetable broth)

    1 cup whole milk

    1/2 cup heavy cream

    1/2 pound cooked salmon (fresh, canned, or smoked), flaked

    1 tablespoon chopped fresh dill

    Salt and black pepper, to taste

    Optional: lemon wedges, extra dill, or chopped chives for garnish

    Directions:

    In a large pot, heat butter and olive oil over medium heat. Sauté onion and garlic until translucent, about 3–4 minutes.

    Add potatoes, celery, and carrot. Cook for 5–6 minutes, stirring occasionally.

    Stir in the flour and cook for 1–2 minutes to form a roux.

    Slowly whisk in the broth, ensuring the mixture stays smooth. Bring to a gentle simmer.

    Add corn and continue simmering for 10–12 minutes, or until vegetables are tender.

    Reduce heat and stir in milk, cream, and flaked salmon. Heat through gently—do not boil.

    Season with salt, pepper, and fresh dill. Simmer for another 2–3 minutes.

    Serve hot with crusty bread and garnish as desired.

    Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

    Kcal: 310 kcal | Servings: 4 servings

    #salmonchowder #creamyfishsoup #comfortfoodbowl #seafoodlovers #salmonrecipes #heartyandhealthy #fishchowder #homemadechowder #chowderseason #easyweeknightdinner #potatofishsoup #dillandcream #souprecipe #autumncomfort #coastalcooking #soupforthesoul #flavorfulfish #onepotmeals #seafoodcomfort #nourishingdinner

    Dive into creamy comfort! This Salmon Chowder is hearty, flavorful, and loaded with tender veggies and rich salmon goodness.
    Salmon Chowder Creamy Salmon Chowder with Potatoes, Corn, and Fresh Dill Ingredients: 2 tablespoons butter 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, minced 2 medium potatoes, peeled and diced 1 celery stalk, diced 1 large carrot, diced 1/2 cup corn kernels (fresh or frozen) 2 tablespoons all-purpose flour 3 cups seafood stock (or chicken/vegetable broth) 1 cup whole milk 1/2 cup heavy cream 1/2 pound cooked salmon (fresh, canned, or smoked), flaked 1 tablespoon chopped fresh dill Salt and black pepper, to taste Optional: lemon wedges, extra dill, or chopped chives for garnish Directions: In a large pot, heat butter and olive oil over medium heat. Sauté onion and garlic until translucent, about 3–4 minutes. Add potatoes, celery, and carrot. Cook for 5–6 minutes, stirring occasionally. Stir in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the broth, ensuring the mixture stays smooth. Bring to a gentle simmer. Add corn and continue simmering for 10–12 minutes, or until vegetables are tender. Reduce heat and stir in milk, cream, and flaked salmon. Heat through gently—do not boil. Season with salt, pepper, and fresh dill. Simmer for another 2–3 minutes. Serve hot with crusty bread and garnish as desired. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 310 kcal | Servings: 4 servings #salmonchowder #creamyfishsoup #comfortfoodbowl #seafoodlovers #salmonrecipes #heartyandhealthy #fishchowder #homemadechowder #chowderseason #easyweeknightdinner #potatofishsoup #dillandcream #souprecipe #autumncomfort #coastalcooking #soupforthesoul #flavorfulfish #onepotmeals #seafoodcomfort #nourishingdinner Dive into creamy comfort! This Salmon Chowder is hearty, flavorful, and loaded with tender veggies and rich salmon goodness.
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  • Tomato Cucumber Soup

    Chilled Tomato-Cucumber Gazpacho with Herbs and Lime

    Ingredients:

    4 ripe tomatoes, chopped

    1 large cucumber, peeled and chopped

    1/4 red onion, chopped

    1 garlic clove, minced

    2 tablespoons fresh lime juice

    2 tablespoons olive oil

    1/4 cup cold water (or more, to adjust consistency)

    1 tablespoon chopped fresh parsley or cilantro

    Salt and freshly ground black pepper, to taste

    Optional: a few dashes of hot sauce or red chili flakes

    Directions:

    In a blender, combine chopped tomatoes, cucumber, onion, garlic, lime juice, and olive oil. Blend until smooth.

    Add water to reach desired consistency. Season with salt, pepper, and optional hot sauce or chili flakes.

    Chill in the refrigerator for at least 1 hour to let the flavors develop.

    Before serving, stir and taste again for seasoning. Garnish with fresh herbs and a drizzle of olive oil.

    Serve cold with crusty bread or as a refreshing starter.

    Prep Time: 10 minutes | Chilling Time: 60 minutes | Total Time: 1 hour 10 minutes

    Kcal: 95 kcal | Servings: 4 servings

    #tomatocucumbersoup #chilledsoup #gazpachoinspired #veganlunch #summerrefreshment #coldveggiesoup #lightandsavory #healthymeals #rawsoup #refreshingsummer #veganrecipes #coolcooking #noheatrecipes #glutenfreeeats #freshandraw #soupreboot #herbalicious #mediterraneanvegan #rawveggies #plantpowered

    Cool down with this Chilled Tomato Cucumber Soup — fresh, tangy, and packed with garden flavor!
    Tomato Cucumber Soup Chilled Tomato-Cucumber Gazpacho with Herbs and Lime Ingredients: 4 ripe tomatoes, chopped 1 large cucumber, peeled and chopped 1/4 red onion, chopped 1 garlic clove, minced 2 tablespoons fresh lime juice 2 tablespoons olive oil 1/4 cup cold water (or more, to adjust consistency) 1 tablespoon chopped fresh parsley or cilantro Salt and freshly ground black pepper, to taste Optional: a few dashes of hot sauce or red chili flakes Directions: In a blender, combine chopped tomatoes, cucumber, onion, garlic, lime juice, and olive oil. Blend until smooth. Add water to reach desired consistency. Season with salt, pepper, and optional hot sauce or chili flakes. Chill in the refrigerator for at least 1 hour to let the flavors develop. Before serving, stir and taste again for seasoning. Garnish with fresh herbs and a drizzle of olive oil. Serve cold with crusty bread or as a refreshing starter. Prep Time: 10 minutes | Chilling Time: 60 minutes | Total Time: 1 hour 10 minutes Kcal: 95 kcal | Servings: 4 servings #tomatocucumbersoup #chilledsoup #gazpachoinspired #veganlunch #summerrefreshment #coldveggiesoup #lightandsavory #healthymeals #rawsoup #refreshingsummer #veganrecipes #coolcooking #noheatrecipes #glutenfreeeats #freshandraw #soupreboot #herbalicious #mediterraneanvegan #rawveggies #plantpowered Cool down with this Chilled Tomato Cucumber Soup — fresh, tangy, and packed with garden flavor!
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