This hearty and comforting dish combines the flavors of savory ground beef with tender potatoes and a rich, flavorful sauce. It’s a perfect meal for a cozy night in or a family gathering.

The dish is packed with nutrients and offers a satisfying balance of protein, carbohydrates, and vegetables. Enjoy this classic comfort food recipe!

Ingredients:

Ingredient	Quantity
Yellow onion (finely chopped)	1
Ground beef (450g/1 lb)	1 lb
Frozen peas (140g/1 cup)	1 cup
Olive oil (or any cooking oil)	1 tablespoon
Carrot (diced)	1
Tomato (diced)	1
Salt and black pepper	To taste
Chili powder	½ teaspoon
Thyme	½ teaspoon
Dry parsley	½ teaspoon
Vegetable stock (or any stock)	250ml/1 cup
Garlic clove (minced)	1
All-purpose flour	2 teaspoons
Potatoes (peeled and sliced)	4-5
Parsley (optional, for garnish)	–

Instructions:

1. Prepare ingredients: Chop onion, dice carrot and tomato, mince garlic, slice potatoes.
2. Cook ground beef: Sauté onion in olive oil, add ground beef, cook until browned. Season with salt, pepper, chili powder, thyme, and parsley.
3. Add vegetables and stock: Stir in garlic, carrot, tomato, and frozen peas. Thicken with flour, add vegetable stock, simmer for 5-7 minutes.
4. Layer potatoes: Preheat oven, grease baking dish, layer potatoes and ground beef mixture. Season top layer.
5. Bake: Cover and bake for 30 minutes, uncover and bake for 15-20 more minutes until potatoes are tender.
6. Serve: Garnish with parsley if desired.

Credit: ozgunhaberler

Have you ever had a catastrophic cooking experience that you can still clearly remember today? What was it? For me, it was the moment I opened my brand-new glass top stove and found a hot lid upside down. Can you picture the dread when I heard the glass crack? I had no notion that you shouldn’t put a hot lid facedown on a stove that was almost brand new. For this reason, following this horrible incident, I became more aware of kitchen safety, educated myself on how to use appliances properly, and exercised extreme caution when using them.

But despite all of that prudence, I still encounter these kinds of situations. I was scrolling through my favorite kitchen-related Facebook group a few days ago when I noticed something that startled me. One homeowner shared a photo of what looked like chili all over their stove on social media. It was completely covered in chili, so much so that you couldn’t even see the surface. According to her, the chili was cooked for six hours on high in a crockpot. She returned it to the stove and cooked it for an extra hour since it wasn’t done. When she attempted to put the cooled crock in the refrigerator, the bottom popped out, causing the chili to flow everywhere. The thought of how we would clean things up is beyond me. If that were me, I believe I would cry for five or six hours before attempting to figure out how to clean up the mess.

Where did this situation go wrong? Many people left comments on her post, and the general conclusion was that setting a crockpot on the stove is something you should never, ever do. However, why is it the case?

Can a crockpot be set on top of the stove?

No, a crockpot should never be used on the stovetop. Slow cookers, such as crockpots, are perfect for cooking soups, stews, and chili since they cook food slowly over low heat. Instead of being heated to a high temperature like a stovetop burner, the ceramic insert in the crockpot is meant to be heated on the low, continuous heat of a slow cooker. Here’s why using a crockpot on the stovetop can be risky:

The ceramic crocks used in the construction of crockpots, also known as slow cookers, are prone to chipping or breaking when subjected to sudden temperature changes or heat sources. Placing a ceramic insert on a stovetop exposes it to heat that it was not designed to withstand. Gas or electric stovetop burners produce a highly concentrated heat source that can cause the ceramic to heat up rapidly. As we witnessed on the viral Facebook post, this may result in cracks or possibly the bottom of the crockpot breaking off.

What might occur?

A number of things might happen if you put your crockpot on the cooktop, and none of them are good. The most common issue is that your stove will get messy because the ceramic insert may shatter or chip. This can result in burns from the hot meal in addition to creating a lot of mess. Additionally, if your stovetop is glass or ceramic, the ceramic bits could scratch it.

That’s not all, though. On the other hand, the ceramic insert might not break instantly and might start to show tiny, invisible cracks. The integrity of the crockpot may be jeopardized by these cracks, raising the possibility that it may break when it is used again. In the unlikely event that the crockpot’s heating element is harmed during the procedure, we cannot completely rule out the potential for electrical hazards.

Can you use a ceramic dish on the stove without risk?

Is it acceptable to use any ceramic dish on the stovetop? is a question you could be wondering. Usually, the response is no. The majority of ceramic dishes are not intended for use with cooktop burners. Of course, there are some unique types of pots that are meant to be used on the stove, such ceramic cookware or flameware, but these are the exception. It’s also crucial to use any ceramic dish on the stove according to the manufacturer’s instructions.

What then can we draw from this? Your crockpot belongs on the counter. Keep it there. This pot excels at slow cooking, which is its intended use. usage a saucepan or skillet designed for stovetop usage if you must transfer your food to the burner. You’ll enjoy it for your kitchen (and your sanity), I promise.

However, this is based on personal experience; since my own disaster with the glass top stove, I’ve developed a bit of an obsession with kitchen safety. Even though I use my various culinary gadgets more carefully, I still enjoy trying out new dishes. Furthermore, I’m constantly reminded that the next major kitchen mishap could happen at any time when I hear about someone else’s disastrous kitchen experiment. Thus, let’s exercise caution and avoid using crockpots on stovetops!

Credit: lifeblogs

These keto cheese crackers are a delicious and satisfying snack that won’t derail your low-carb diet.

Made with simple ingredients like cheddar cheese, almond flour, and a hint of spice, they’re crispy, flavorful, and perfect for dipping.

Ingredients:

Ingredient	Quantity
Shredded sharp cheddar cheese	2 cups
Almond flour	1 cup
Salt	1/2 teaspoon
Cayenne pepper (optional)	1/4 teaspoon
Egg	1
Parchment paper	–

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the shredded cheddar cheese, almond flour, salt, and cayenne pepper (if using).
3. Crack the egg over the mixture and mix until well combined.
4. Lay out a piece of parchment paper and press the dough onto the paper to a thickness of about 1/3 inch.
5. Cut the dough into small squares.
6. Transfer the parchment paper with the squares onto a baking sheet.
7. Bake in the preheated oven for 15-17 minutes, or until golden brown.
8. Let the crackers cool on the baking sheet before serving.

Source: ilovefood

This slow-cooked cube steak recipe is a delicious and easy way to enjoy a hearty meal.

The creamy mushroom and onion flavors combine perfectly with the tender meat.

Ingredients:

Ingredient	Quantity
Cube steaks	6
Onion, peeled and sliced	1 medium
Cream of Chicken Soup	1 can
Cream of Celery Soup	1 can
Lipton Onion Soup Mix	1 packet
Water	1/2 soup can

Instructions:

1. Layer ingredients: In your slow cooker, layer the cube steaks, onion slices, cream of chicken soup, cream of celery soup, Lipton Onion Soup Mix, and water.
2. Cook: Cook on low for 6 hours, or until the meat is tender and the flavors have melded together.

Serve: Enjoy your delicious Crock Pot Cube Steak!

Credit: ilovefood

Welcome to the culinary delight known as Olivier Salad! This classic potato salad, rich with creamy textures and savory ingredients, is a beloved dish around the world. Originating from Russia, it has found its way into countless households, potlucks, and gatherings, pleasing palates with its irresistible taste and simplicity. In this article, we’ll explore the tantalizing recipe for Olivier Salad and uncover the secrets to creating a dish that’s both delicious and satisfying.

Ingredients:

Ingredients	Quantity
Potatoes	2
Egg	1
Sweet Onion, Cubed	1 green
Peas	150 g
Smoked Ham	150 g
Capers Mayonnaise	150 g
Carrots	2
Dill Pickles, Drained & Cubed	3

Instructions:

1. Prepare the Vegetables:
   • Peel and chop the ends off the carrots.
   • Peel and cube the potatoes.
   • Boil the potatoes and carrots separately until they’re tender.
   • Hard-boil the egg.
2. Assemble the Salad:
   • Once everything is cooked, cut the hard-boiled egg into cubes.
   • In a large bowl, combine the chopped ham, boiled potatoes, boiled carrots, egg cubes, drained and chopped pickles, and cubed sweet onion.
   • Add the capers mayonnaise and mix everything together until well combined.
3. Serve and Enjoy:
   • Once mixed, your Olivier Salad is ready to be served!
   • Enjoy the creamy and flavorful combination of ingredients in this delicious potato salad.

Sharing a home with some unwanted guests is a requirement of homeownership. We’re not talking about weird individuals hiding in your crawlspace, so don’t worry. Actually, we’re talking about bothersome insects that you may come across. Let me start by saying that, while I’m sure many of you feel the same way, I personally don’t like sharing my home with earwigs, spiders, or ants.

We are powerless to escape it, nevertheless. At least I hope not, these tiny creatures don’t perceive it as a premeditated house invasion. It’s simply where they belong. Ticks are one insect that I just cannot abide, even if I’ve learned to endure the most of the insects that have taken up residence in my walls.

I’m ready to wager that nobody enjoys ticks. They are genuinely repulsive organisms that spread illness rapidly. Because of this, it’s critical to understand how to spot tick egg clusters and what to do if you discover them in your lawn. Fortunately, we’ve compiled some helpful data to assist in addressing your urgent queries.

How to Spot Tick Eggs

Tick eggs are nearly invisible to the unaided eye due to their tiny size (about 0.5mm in diameter); they are about the size of a poppy seed. They often have an oblong or pear form and seem translucent. Usually, you can find them in groups affixed to foliage, plants, or other surfaces near the ground.

These eggs get smoother and more opaque as they get older. They might be light brown or pale yellow in color, and they have a glossy feel.

How to Proceed If Tick Eggs Are Found

When you discover what appears to be a clutch of tick eggs, panic sets in. Tick eggs are a big problem, though maybe that’s just me. It’s preferable to get rid of the eggs safely because ticks can spread diseases like Lyme disease and Rocky Mountain Spotted Fever.

For accurate identification and advice on what to do next, we strongly advise speaking with a local veterinarian or a professional pest control specialist.

Maintaining a Tick-Free Yard

It’s a fact that nobody likes to discover tick eggs in their backyard or any other yard. Therefore, it’s imperative to take action to reduce the likelihood of their presence.

Being proactive means getting rid of plants that draw deer, since ticks love to feed on them. Hostas, azaleas, and tulips are a few examples of these kinds of plants. Tick deterrent plants and herbs, such as chrysanthemums, mint, and rosemary, can also be planted.

Keeping your yard well-groomed and getting rid of any shrubbery where ticks could hide are also crucial. Moreover, keep wood piles off the ground since ticks prefer damp, dark areas to deposit their eggs.

Tick-free yards can also be achieved by using natural tick repellents and taking precautions to keep small mammals out of your garden, such as mice and rabbits. Insecticides are an option if necessary, but always use caution to save the habitat.

Were you aware about tick eggs? If you think your family and friends could benefit from this information, please share it with them.

Did you realize that a spice tin’s size can have a significant impact? A number of well-known spice manufacturers, including McCormick & Co., are being sued for the size of their tins of ground pepper.

A minor company in the market, Watkins Inc., asserts that McCormick decreased the pepper content in their tins by 25% while maintaining the same tin size. This indicates that you’re actually receiving less pepper even if the tins appear to be same.

But why is this mattering so much? It all boils down to justice and openness. According to Watkins, McCormick is deceiving consumers into believing they are selling more pepper per tin than they actually are by employing a visual trick. Because McCormick’s tins are opaque, it can be difficult to see how much product is inside. Conversely, Watkins offers smaller tins that contain the same quantity of pepper as McCormick’s.

According to Watkins, McCormick is attempting to mislead consumers in order to obtain an unfair advantage over its rivals. They contend that McCormick is merely attempting to make their product look better by employing misleading packaging, rather than actually enhancing it. Although the amount of pepper that is stated on McCormick’s tins is true, the font size for the “6 oz.” marking is small and difficult to read at first sight.

This technique, referred to as “slack-filling,” is regarded as dishonest and violates consumer protection regulations. McCormick is not giving their consumers the full quantity of pepper they expect by underfilling their tins. This not only impacts value for money but also makes it challenging for customers to conduct accurate product comparisons.

Thus, pay more attention to the package the next time you’re in the grocery store buying spices. Never let the tin’s size deceive you—what’s inside is what really matters!

If you’re in the mood for some Italian, this Instant Pot spaghetti and meatballs recipe is perfect. The best part? It only takes less than one hour from start to finish.

Ingredients

• 1tbsp Olive oil
• ½ Onion, chopped
• 1l bGround beef
• 2tsp Garlic powder
• Salt and pepper to taste
• 3tsp Minced garlic
• 1tbsp Italian seasoning
• 1jar Pasta sauce
• 3c water
• 1lb Spaghetti pasta
• 1 can diced tomatoes

How To Make Instant Pot Spaghetti and Meatballs

Add the oil to the bottom of the Instant Pot, and turn to saute.
Saute the onions until softened.
Stir in the meat, Italian seasoning, garlic powder, minced garlic and salt and pepper to taste. Saute until the meat is cooked through. Drain the excess far, and scrape the meat mixture out of the Instant Pot. Set aside for later.
Turn the saute function off, and pour half of the water into the Instant Pot.
Break the spaghetti noodles in half, and layer them in an “x” pattern in the bottom of the pot.
Cover the spaghetti noodles completely with the pasta sauce, diced tomatoes and remaining water. Be sure the noodles are submerged completely.
Place the lid on the Instant Pot, and set it to sealing.
Cook on manual high for 5 minutes.
Allow a natural release for 5 minutes once finished, and then carefully push the valve to the venting position to release the remaining pressure.
Once able to, open the lid, return the meat mixture to the Instant Pot, and stir everything to combine well before serving.

Enjoy

Slow Cooker Chicken Noodle Soup is the ultimate comfort recipe. Hearty, comforting, and perfect for cold weather. Let your crockpot do the work. Just add all the ingredients and let it cook all day.

What can I add for extra flavor?
There are several things that gives this recipe its flavor.

The classic is the mirepoix (celery, carrot, and onion). I also include garlic and dried spices (thyme, rosemary, bay leaves) – you could always increase the amounts to your taste.

My favorite flavor addition is the lemon juice and finely chopped parsley at the end. They add so much freshness!

Is this chicken noodle soup freezer friendly?
Yes! Although I recommend freezing without the noodles as they will become mushy.

Follow the recipe instructions, don’t add the noodles, allow to fully cool and store in freezer bags in the freezer for 3-4 months.

Then when ready to eat, thaw, reheat, and cook up some noodles separately to add to the soup.

Can I make this in advance?
Absolutely! But I prefer to not add the noodles and cook them fresh. Or slightly, undercook the noodles in the crockpot as they will become softer as they sit in the leftover soup.

INGREDIENTS

• 1 1/2 pounds boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 8 cups chicken stock
• 4 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 8 ounces spaghetti, broken into thirds
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley

DIRECTIONS

Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
Remove chicken from the slow cooker and shred, using two forks.
Stir pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
Stir in lemon juice and parsley.
Serve immediately.

Runza Casserole – You could say there are two types of people in this world – people who know and love Runza and people who haven’t yet had one. In case you’re one of the latter, I’ll give you a little explanation – a Runza is a bread pocket that’s stuffed with beef, cabbage or sauerkraut, and onions. Think savory, filling, beefy hot pocket, but even better.

INGREDIENTS

• 2 pkgs refrigerated crescent rolls (do not separate rolls)
• 2 lbs ground beef
• 2 tablespoons butter
• 4 cups green cabbage, shredded
• 1 large yellow onion, finely chopped
• 1 1/2 cups Mozzarella cheese, grated
• Kosher salt and freshly ground pepper, to taste

How To Make Runza Casserole

Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.
Unroll one tube of crescent rolls but do not separate, and place sheet in bottom of prepared baking dish. Bake 5 minutes.
In a large skillet over medium-high heat, season ground beef and cook until no longer pink. Drain fat as needed and push meat to outer edges of skillet.
Add butter to center of skillet. Once melted, add onions, salt and pepper, and cook, stirring for 2 minutes.
Add cabbage and let cook down until wilted, about 5 minutes. Adjust seasoning as needed.
Spread mixture over baked crescent rolls. Top with mozzarella and remaining sheet of crescent roll dough.
Bake until top is golden brown, 20-25 minutes. Let rest 5 minutes before serving. Enjoy!