Slow Cooker Beef Stew

This hearty beef stew is perfect for a cozy dinner on a cold day. Let the slow cooker do all the work while you go about your day, and come home to a delicious and comforting meal.

Ingredients:

• 2 lbs beef stew meat
• 4 carrots, chopped
• 4 potatoes, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 can diced tomatoes
• 1/4 cup tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons cornstarch optional, for thickening

Instructions:

Place beef stew meat, carrots, potatoes, onion, and garlic in the slow cooker

In a separate bowl, mix together beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper

Pour the mixture over the ingredients in the slow cooker

Cover and cook on low for 8 hours or on high for 4 hours, until beef is tender and vegetables are cooked through

If desired, mix cornstarch with a little water to create a slurry, then stir it into the stew during the last 30 minutes of cooking to thicken the sauce

Serve hot and enjoy!

Brown Butter Gnocchi Mac and Cheese with Kale and Corn

This indulgent pasta dish combines the rich flavors of brown butter and gooey cheese with the wholesome goodness of kale and corn, all enveloping tender gnocchi for a comforting meal.

Ingredients:

• 1 lb gnocchi
• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• 2 cups chopped kale
• 1 cup corn kernels, fresh or frozen

Instructions:

Cook gnocchi according to package instructions

Drain and set aside

In a large skillet, melt butter over medium heat

Cook until butter turns golden brown and fragrant, about 3-4 minutes

Add minced garlic to the brown butter and cook for an additional 1 minute

Whisk in flour until well combined and cook for 1-2 minutes to remove the raw flour taste

Gradually pour in milk, whisking constantly until smooth and thickened, about 3-4 minutes

Stir in shredded cheddar and mozzarella cheese until melted and smooth

Season with salt and pepper to taste

Add chopped kale and corn kernels to the cheese sauce, stirring until kale wilts and corn is heated through

Fold in cooked gnocchi until evenly coated with the cheese sauce

Serve hot, garnished with additional shredded cheese if desired

Mashed Potato Cakes

Mashed potato cakes are a delightful way to use up leftover mashed potatoes. They are crispy on the outside and creamy on the inside, making them a perfect side dish or snack.

Ingredients:

• 2 cups mashed potatoes
• 1/2 cup grated cheese
• 1/4 cup chopped green onions
• 1/4 cup breadcrumbs
• 1 egg
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

In a bowl, combine mashed potatoes, grated cheese, chopped green onions, breadcrumbs, egg, salt, and pepper

Mix well until all ingredients are fully incorporated

Divide the mixture into equal portions and shape them into patties

Heat olive oil in a skillet over medium heat

Carefully place the potato patties into the skillet and cook until golden brown on each side, about 3-4 minutes per side

Once cooked, remove from the skillet and place on a paper towel-lined plate to absorb excess oil

Serve hot and enjoy!