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gallonskiing0 · 2 years

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Luby's Recipes

The cloves, I suppose, really added one thing special. My solely critisism might be that I could take care of a little less parsley. I made this in a crock pot all day and the broth got here out too bland for me to eat by itself. I ended up using it for veggie pot pie which was tasty. But not all tomato soups are created equal. Campbell’s tomato soup is precisely what we want. Flavored with a touch of basil and positively on the sweeter end of the soup spectrum, this option has a minimal ingredient record and gets back to basics in the best way. As soup is boiling, combine cornstarch with 1 1/4 cup chilly water. Add slowly and stir until desired thickness. Crispy buttermilk tabasco-breaded hen breast drizzled with spicy Sriracha ranch sauce stacked with lettuce, tomato and pickles. Our tender and juicy beef burgers are seasoned, flame broiled to order and served on a brioche bun with all the recent toppings. Served with french fries or coleslaw, until otherwise noted. Baked fish filet, tender shrimp and North Atlantic sea scallops baked with seasoned cracker crumbs and butter. Served with two sides and a contemporary grilled lemon. I do want to know nutrient stats for this broth. I am dieting and use a calorie counter monitor and cannot accuratly log this. I didn't change or tweak this recipe as a end result of lots of the evaluations advised against it. It was getting late and I was drained nevertheless it had not reduced sufficient so I put it in my gradual cooker on low before I went to bed and within the morning it was done. Wow, it got here out superior, wealthy and strong. Funeral Meals It’s rich in protein, fiber, calcium, and a variety of other different nutrients. Plus, not like store-bought frozen yogurt or ice cream, do-it-yourself frozen yogurt bark doesn't contain added sugars . Brie cheese and grapes are a tasty snack combo that’s easy to prep. 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The team at All Occasions Catering strives to good each corporate event which is why we are at all times attentive to your particular desires and desires.

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howtodothis · 3 years

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Can I Cook A Frozen Roast In A Crock Pot

You shouldn t cook a beef roast from frozen in a crock pot for food safety reasons. Pour one cup of broth water around the roast. View Video For Can I Cook A Frozen Roast In A Crock Pot View Video Review How To Cook A Frozen Roast In A Crockpot Recipe Cooking Recipes Roastsave image Sure it s a total pia but the usda recommends either thawing your frozen chicken in the fridge or putting it in…

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#can i cook a frozen roast in a crock pot

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lowspoonsfood · 3 years

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Roast chicken and crock pot stock

Every couple of weeks I roast a chicken and make stock from the bones. This is an easy recipe that can be broken up over a couple of days if you can't do it all at once. Each of the recipes take 15 minutes at most of prep, and the rest of the work is just waiting for it to cook. First I'll go over roasting a chicken, then I'll explain the stock. You can also make stock from a rotisserie chicken if handling raw meat/roasting a chicken from start to finish is too much.

Roasting a chicken:

You'll need a roasting pan large enough for the bird,

a chicken,

salt/pepper/seasoning

some kind of fat (i like butter, but i've also used bacon fat or rendered duck fat

oven at 425 for about 35-40 minutes

veggies to roast under chicken (optional)

1. You'll want to bring your defrosted chicken up to room temperature, as a refrigerated chicken will take longer to cook and roast unevenly. If you let it sit out for about thirty minutes at room temperature it'll be groovy.

2. Remove the giblets from the inside cavity (save for the stock!). You will also need to dry off and drain excess liquid from the chicken, the dryer you get the skin the crispier it will be. Pat it dry with paper towels and look over the skin for bits of feathers or fluff.

3. Now that your chicken is nice and dry, we'll want to season it. Mix your salt/pepper/herbs with the fat, and rub it all over the bird, over and under the skin. I like to stuff the inner cavity with an onion or lemon to give the meat some more flavor, but you'll still have a decent meal without that.

4. If you want to roast vegetables along with the chicken, cut them into uniform pieces and put them on the bottom of the roasting pan. Carrots and potatoes make a great roasting base. Once your roasting pan is ready, you'll stick that greasy bird in the preheated 425 oven and cook it for 30 - 45 minutes. If you have a meat thermometer, the meat is done once it reaches an internal temperature of 165. If you don't have a thermometer, you can test the doneness by cutting the thigh piece. If the juice runs clear out of the cut your chicken is done.

5. Let your chicken rest for 15-20 minutes before slicing into it, otherwise all the juice will leave the beautiful bird you just made.

A roast chicken will keep in your fridge for three days.

To save the meat longer, I shred it off the bones and freeze it. Keeps for 3 months, make sure to use an airtight freezer bag.

For crock pot stock all you need is a chicken carcass, some onion/carrot/celery, and water to fill. You can use veggie leftovers as well, I save all of my carrot tops/onion bits/ celery ends/etc to use in stock. Feel free to adjust the flavoring as needed, I never add salt to my stock, generally the meat flavor is salty enough.

Once you have your stock bits and bobs, you'll want to fill the crock pot with water and set it on low.

I let my stock simmer overnight, then I strain it and stick it in the fridge to give it time to chill, and it gives me a chance to skim off all the fat.

In the fridge this stock will last about three days, if frozen, it will last three months. I like to freeze my stock in muffin tins so it's very easy to portion out afterwords.

You can make a very tasty chicken soup using frozen veggies and the frozen stock and meat from this recipe, and all you need to do is let it heat on the stove til it starts to bubble.

#oven #crock pot recipes #recipe #submission

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sophrosyneadrift · 2 years

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Soup Season: Beef and Barley

This month has been A Time. Between several family health emergencies, the time change, and my period arriving with a vengeance a week early, it’s time to bring out the big guns, comfort-food wise: The Beef Stews.

Now, I am as big a fan of Ye Olde Traditional Beef Stew as any meat eater with anemia and taste buds. BUT there are actually a couple of versions of beef stew that I feel are VASTLY underappreciated within the soup canon, and those two will receive prime placement in the next few days.

First up is Beef and Barley Soup. Recipe below the cut:

To make this excellent and very hearty soup/stew, you will need:

- a cut of beef that isn’t too expensive, is suitable for making beef broth, and has enough meat on it to stock your soup to your satisfaction. When I went shopping last week I bought a 7-bone chuck roast because it was the cheapest option available with the bone in. You could also use beef shanks, which I would have preferred but they didn’t have those at Market Basket.

(You could also just use stew meat and beef bouillon if you’re short for time and/or it’s cheaper and/or…any reason, really. This is all about Solutions That Work Best For You.)

- spices to cook your meat/broth with. Last week I used onion powder, garlic powder, oregano, and a bay leaf.

- barley. You can use quick barley or the long-cooking kind. The long-cooking kind will have more nutrients but the quick kind will be done faster. The long-cooking kind will also state on the package that you should rinse it beforehand but I have literally never done this. It’s your call!

- vegetables. For last week’s purposes I used a bag of frozen mixed veggies from Market Basker, which included green beans, peas, carrots, corn, and lima beans (my beloved) because I wanted efficiency, as usual. But honestly you could use whatever. Root vegetables are good in this. Hearty greens and/ cabbage would be good in this.

- salt and pepper to taste

This is a good opportunity to utilize a crock pot for all it’s worth, but you can also use a regular old soup pot. If you’re using an entire 7-bone chuck roast you’re going to want to use something Big, and you’re also probably going to have leftover meat.

Anyway: put your meat in a crockpot/other soup pot of your choice and fill 3/4 of the way with water. Put your spices of choice in. For a crock pot, turn it on low. For a soup pot, bring the water to a boil, then turn down to medium-low to simmer. You can put a cover on askew to stop the liquid from evaporating as fast.

Cook until meat is falling off the bone. Check occasionally to make sure there’s still enough liquid, if you’re cooking on the stove.

Fish your pieces of meat (and your bay leaf, if you’re using one) out of your broth. Pick apart the meat from the bones and super fatty parts. It will be really fucking hot, so be careful.

While you’re picking apart the meat, start cooking the barley. Add about a cup of barley of your choice to the hot broth. Turn the heat up to high, if you’re cooking on the stovetop, and then to medium and simmer. OR you can turn the crock pot up to high.

You can also start cooking your veggies. If you’re using frozen ones: steam in the microwave or on the stove according to package instructions, then drain and add to the broth. If you’re using root vegetables: add to the boiling broth before you add the barley. If you’re using greens: add to the simmering broth with the meat.

Add as much meat as you want back to the broth. Season with salt and pepper to taste, as well as any of the earlier spices you used that you feel aren’t showing up enough.

Keep cooking until the barley becomes tender and unfurls a bit, the root vegetables and/or cabbage, if you’re using them, are tender, and all of your flavors have mingled. This may take up to half an hour or more, depending on how much you’ve put in there, and whether you’re using regular barley or not.

Eat and be merry and not anemic. Don’t burn your mouth.

(My heavy recommendation for this is to eat it with bread, but technically it really doesn’t need anything else to be a meal. Last week I made cottage dill bread and ate it with that, because I was going for the Full Comfort Food experience. Ymmv.)

The leftover meat you can just eat sometime during the rest of the week…OR…you can use to make borscht the next weekend, as I did. Stay tuned.

#the wonderful world of food #soup season #news now: local cryptid chirps info the void

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luanneclatterbuck · 3 years

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I’m writing this as much for me as for you. I don’t really use recipes, I just throw stuff together that’s in my kitchen. That means I never really can make the same thing twice. I’m gonna write down what I remember so hopefully I can make this again because DAMN THIS IS GOOD.

This morning before work I roasted a pepper and a zucchini and sautéed about 1/4 of an onion, 2 celeries and 3 carrots, then peeled the skin off the pepper and put them all in the blender with a can of roasted tomatoes, blending until I had a premium veggie smoothie. (Honestly almost any veggie could be thrown in there, too.)

Then I put that in the crock pot with some water and a big spoonful of roast chicken flavored Better Than Bullion, along with about a half a can of vegetarian refried beans, about a third of a can of red enchilada sauce, some garlic and spices (including a healthy dash of cayenne) and let it slow cook all day on low. At lunch time I threw in about 1.5 leftover shredded chicken breasts, some frozen corn and a half a can of black beans, and let it go the rest of the afternoon.

It’s so good you guys. And pretty damn healthy, until I threw sour cream, cheddar, tortilla strips and cilantro on top. But the soup itself is mostly just veggies and lean chicken breast. I made enough for me to have it all week so I don’t have to cook.

#homemade soup #holy shit this is good

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quillotine · 3 years

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Posting for a friend!

Warm Spice Chili

Ingredients:

1 lb ground turkey/ground chuck (however the spirits and your freezer move you)

1 lb italian sausage (sweet or hot, again as your heart directs)

2-3 sweet peppers chopped up chunky

1 big onion diced

1 can kidney beans (rinsed)

1 can black beans (rinsed)

1-2 cups edamame (it’ll probably be frozen)

1-2 cups frozen corn (we like Trader Joe’s roasted sweet corn)

3 cans plain tomato sauce

Spices: (I get real loosey goosey with the spices so you might need to adjust up or down, but the allspice and cumin are non-negotiable)

1/2-1 tablespoons of chili powder according your heat tolerance (we use berbere)

1 tablespoon allspice

1 tablespoon ground cumin

1 tsp paprika (smoked, sweet, hungarian, whatever you have)

2 tablespoons italian seasoning

2 tsp fennel seeds

1 pinch red pepper flakes

1 tablespoon garlic powder or as much chopped garlic as you can handle

1 tablespoon onion powder

1-2 bay leaves

A few solid glugs of worcestershire sauce

A few grinds black pepper

A few heavy pinches of salt depending on your tolerance

Instructions:

1. Have a slow cooker standing by and warming up.

2. Ask your roommate to get the beans down from the tall shelf. (Optional)

2. Saute the diced or sliced onions for about eight to ten minutes. You want to see some brown on them when you’re done. If you hear the ghostly voice of Alton Brown in your heart saying 'if you see brown then turn it down' just ignore him. It's a dark dish and browned onions are flavorful onions. Dump it in the crock pot once you’re done. Do the same to the chopped peppers and chopped garlic (if you’re using it.) Dump those in with the onions

3. Add the beans and corn and stir it around.

4. Brown the sausage and other meat. Once the meat is just about done, add the spices and saute a little to bloom them in the fat coming off the meat. Add the worcestershire sauce and deglaze the pan a bit with it.

5. Dump your spicy meats into the slow cooker and pour the tomato sauce over it. Mix it until it’s homogenous.

6. Slow cook for 2 or so hours on high or 4-6 hours on low. Might I suggest quality time with cat while you wait?

7. Season and devour!

#chili #cooking #demanding cats #slow cooker #they see me blogging

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easyfoodnetwork · 4 years

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Eater Staffers Pick Their Favorite Ina Garten Recipes

Skillet-roasted lemon chicken | The Barefoot Contessa

Our editors know that if you can’t figure out what to cook or how, you can always turn to Ina

These days, Eater editors are eating out less and less, due to widespread restrictions on dining in and mandates nationwide to stay at home. That means we’re cooking a whole lot more, in addition to ordering delivery and takeout from places we love — and we’re also talking about cooking more than ever before.

Last week, we revealed the favorite recipes we all have from Deb Perelman from Smitten Kitchen, whose website and cookbooks have inspired devotion from all of us for years. This week, we turn towards another true source of inspiration, one we’re no less loyal to: Ina Garten. The Barefoot Contessa is not only a source for stunningly reliable, expertly-tested recipes; she’s also a beloved cult figure in her own right. She’s been a particular source of calm and humor over the past few weeks, such as when her charming video demonstrating how to make gargantuan cosmos during a crisis went viral. We love Ina for her catchphrases, her devotion to Jeffery, her disarming nature, her nonchalance as she casually asks us to shell out for three pounds of prepared lobster meat. But most of all, we love her for her (to use one of her own favorite adjectives) foolproof recipes. Read on to learn which ones have captured Eater’s attention over the years.

Skillet roasted lemon chicken: The oil-spattered pages in my copy of Cooking For Jeffrey tell how much I love this recipe better than words can. The chicken is always juicy and the tart pan sauce requires no extra effort beyond arranging your aromatics and pouring in some wine halfway through the roasting process. Ina’s headnote on the recipe begins “I can’t tell you how many times I’ve made this!” and honestly, same. — Adam Moussa, senior social media manager

Panzanella: I love to entertain and have my fabulous guests over with my effortless panzanella with tomatoes that are picked by my friends who own a giant acre of fresh tomatoes during summer. Crispy croutons, made with good bread, are tossed with juicy tomatoes with a generous drizzle of good olive oil. How easy is that? — James Park, social media manager

Tomato feta salad: I’m not a seasoned (sorry!) home cook. In fact, in the three years that I’ve lived with my boyfriend, he’s done all the cooking. I just pick up a pie and say I “made” dessert. That said, I’ve been getting into the habit of preparing better lunches — now more than ever. Ina’s tomato feta salad is great because it combines a lot of my favorite things, it’s easy to make, and it yields enough for breakfast the next morning. It also adds a pop of color to my plate, and that simple pleasure helps me through the day. — Esra Erol, senior social media manager

Roasted butternut squash salad with warm cider vinaigrette: Mostly on account of its sweetness, butternut squash has never been one of those ingredients that I get all that excited about, but as someone who has flirted with CSAs and vegetable delivery services over the years, I always end up finding myself in possession of one. This Ina recipe is the one that helped me find a way for squash to shine. The combination of flavors like maple, apple cider, and walnuts make it particularly appropriate for fall weather and the accompanying coziness; sometimes I go Extra Ina and pair it with her Indonesian swordfish (this marinade also works on chicken and kebabs). It’s also not a bad choice for a pretty Thanksgiving side — save yourself the labor and get pre-cut squash if you go this route. — Missy Frederick, Cities Director

The Barefoot Contessa [official site]

Ina’s roasted squash salad

Lemon capellini: This recipe is a great gateway into doing other things with pasta besides dumping jars of marinara onto it. It’s both satisfying and incredibly easy. Once you feel comfortable with building your own basic lemon-butter sauce, you can use the recipe as a base for any lemony pasta creation. For your first twist, I strongly recommend starting the pan with garlic and crushed red pepper for some heat. — Hillary Dixler Canavan, restaurant editor

Rack of lamb: Ina doesn’t have a blindspot, but in my opinion her true brilliance is in her weeknight meat recipes. She’s the master of simple roasts and stovetop braises that take the guesswork out of everything. I used to look at those Costco racks of lamb with fear, but Ina’s tight four-step recipe — from the “ don’t need to plan that far ahead” marinade to the somehow foolproof temperature guide — makes fancy rack of lamb easy enough to pull off any old Tuesday. — Lesley Suter, travel editor

Mulled wine: At some point over the holiday season, I have a big open-house style gathering — and Ina’s mulled wine is always the centerpiece. I make a big batch of it in the morning, which serves the dual purpose of setting up the booze situation and making my house smell amazing (as opposed to like unshowered writer and dog). Then I toss the wine in a crock pot and serve it all day, dumping in more Cab when it gets low. After 5 p.m. we usually toss a couple shots of brandy into the pot, too, which I guess kind of makes it into hot sangria? But then, no one’s quibbling about details like that. — Eve Batey, Eater SF senior editor

Raspberry baked french toast: Hosting large brunches — or breakfasts for dinner — is my favorite way to get people together. It’s fun and low-key, and I especially love that there are plenty of dishes that can be prepped in advance instead of needing fussy last-minute touches or more time in the kitchen instead of with guests. Baked French toast is an incredibly easy and always delicious staple, whether its on the table as an entree (with syrup) or as dessert (with syrup and ice cream). I love Ina’s raspberry baked version, which calls for fresh berries and diced day-old bread, and her French toast bread pudding, which needs slices of challah. These dishes are infinitely riffable, and both of these Ina recipes are great on their own or as a jumping off point. — Sonia Chopra, director of editorial strategy

Flag cake: I love to make Gartner’s flag cake from Barefoot Contessa Family Style, which could be especially fun if you have kids at home right now to help place blueberries on the stars background and raspberries on the stripes. Seriously, decorating this cake can take up an entire afternoon and should count as a credit for the long lost school subject of home economics. — Susan Stapleton, Eater Vegas editor

Ina Garten [Photo: Facebook]

Ina Garten’s flag cake

Perfect pie crust: Ina’s Perfect Pie Crust is my absolute go-to, holy grail pie crust. I’ve experimented with different crusts but this one takes the — ahem — pie. Five staple ingredients come together quickly in the food processor and can be used for any pie that requires a buttery, flaky blanket of perfection. Which is all the pies, duh. — Stefania Orrù, coordinating producer for Eater Video

Outrageous brownies: There could not be a better descriptor than outrageous for this brownie recipe — after all, it has a pound of butter and nearly two pounds of chocolate! But it’s all for good measure because you’ll be enjoying this massive portion of brownies for days to come. They keep really well, and Ina’s right when she says the instant coffee in here makes all the difference — it’s a tiny amount that gives a zippy balance to the decadent chocolate. — Tanay Warerkar, Eater NY reporter

Mocha Chocolate Icebox Cake: As someone who is not remotely talented at baking, this recipe is so easy to follow and the end result is a showstopper. I’ve made this recipe for multiple parties and everyone raves about it. It is boozy, full of chocolate and semi-homemade so it’s a win/win in my book. Added bonus: layers of Tate’s Chocolate Chip cookies! — Stephen Pelletteri, executive producer

Honorable mentions:

Herb-marinated pork tenderloin

Crispy mustard-roasted chicken

Buttermilk cheddar biscuits

Warm French lentils

Frozen key lime pie

Chipotle and rosemary roasted nuts

Palmiers

Rugelach

Scallops provencal

Roasted shrimp cocktail

Italian wedding soup

from Eater - All https://ift.tt/2JSWSDq https://ift.tt/2Xil0HE

Skillet-roasted lemon chicken | The Barefoot Contessa

Our editors know that if you can’t figure out what to cook or how, you can always turn to Ina

The Barefoot Contessa [official site]

Ina’s roasted squash salad

Ina Garten [Photo: Facebook]

Ina Garten’s flag cake

Honorable mentions:

Herb-marinated pork tenderloin

Crispy mustard-roasted chicken

Buttermilk cheddar biscuits

Warm French lentils

Frozen key lime pie

Chipotle and rosemary roasted nuts

Palmiers

Rugelach

Scallops provencal

Roasted shrimp cocktail

Italian wedding soup

from Eater - All https://ift.tt/2JSWSDq via Blogger https://ift.tt/2yNxrky

#Blogger #cooking #Eater #food #recipes

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cjxkpopxwriting · 4 years

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Extra Stuffing - Sinday Drabble

Taehyung x American Reader - 🔥💕

Note: This is purely self indulgent and I didn’t have anything for Tae on the list yet! There is definitely some humor and hopefully some enjoyable smut. The other members do make an appearance. Happy Thanksgiving everybody!

Note note: omg this was longer than expected. I was hella sick for the last two days, but here it is. Hope everyone had a good holiday!

So far, the guys seemed to enjoy Your American traditions. Everything from exchanging valentines all the way to hunting for colored eggs and even stealing kisses under mistletoe. You hadn’t had the chance to subject them to the wild day of over eating and taking naps and shopping online yet, however, and it was that time of year. “Kookie, you better get out of the kitchen! I swear if you stole another-“

The Maknae gave you a sheepish, deviled egg grin as he swiped the remaining filling off the edge of his lip and tilted his head. His English had greatly improved, though it still had an adorable accent and fumble to it that made you grin as he quickly apologized. You still didn’t know why he had to speak in English when you had learned Korean. “Noona, I’m so sorry. These egg... things are... so good. We need more.” You nodded, shooing his large frame out of the kitchen only to be pushed back in by another large frame.

Taehyung didn’t care too much to apologize to Jungkook as he shoved him aside for you, only giving the younger man a playful eyebrow waggle, his eyes going up in that silly face he made before he grabbed the ladle from the crock pot to pour himself another cup of apple cider. “This is good. But... I’m afraid I’m going to drink it all.” They were all in and out of the kitchen now, examining the plates you had assembled. Jin and Yoongi were really the only ones allowed since they cooked the most, but it seemed the smells were too much for the others to resist. “Don’t drink it all or you’re gonna be sick, Tae.”

He shrugged, and after eyeing you for a long moment, he retreated. Things had been different between the two of you. Stolen glances, less than innocent flirting and suggestive gestures. You had always known he could be down right dirty, keeping up with even Jimin and Namjoon, but lately it seemed he’d fallen into a habit of making you blush. Earlier, when you’d been found searching the cupboards, he’d all but given you a heart attack when his hand slid up the inside of your thigh to support you.

Originally, you’d passed it off as a caring gesture, one he’d do for any of the guys as well, but the rush of desire that came when he actually hefted you off the counter when you found the can of corn spoke otherwise. Maybe you were projecting your desire for him, but you couldn’t help but feel your body heat when his gaze left you to disappear under his lush lashes. Why did he have to look so damn good?

Could you just eat him for dinner?

“Namjoon!”

The scuffle in the dining area and several mumbled apologies from Namjoon alerted you right out of your wandering thoughts, making you gasp as you narrowly dodged burning yourself on a hot casserole dish. “What happened?” Tae came rushing in to pull off his shirt, the warm drink he’d just served himself staining the front of the white sweater. “Oh no.” You rushed to him, wiping the sticky liquid from his chest with a wet dishtowel before you looked his shirt over. “Go wash it according to the directions. It should be ok if you do it fast.”

He had frozen in place, missing your command while he gawked at your hands on his abdomen and chest. There had been several times the two of you had touched, but never like this that he could think of. Your touch was soft and careful, like you were somehow concerned over him being burned, though he was sure it hadn’t been quite that hot. “Noona, it’s ok.” As your eyes lifted to his, you finally snapped out of it to realize what the hell you were doing. “Oh! Sorry... uhm. Hurry! Dinner is ready.”

Aside from Namjoon, who was cleaning up the spill, you asked the others for help as Tae backed away toward the laundry room, and thanked the heat of the kitchen to explain your flushed face. The guys did not need to know that you were crushing on Taehyung. It would... be disastrous. “Careful, guys.” Hoseok and Jungkook placed your perfectly roasted bird on the table and you clapped your hands. “Oh my god, Norman Rockwell would be impressed. TAE! Put a shirt on and come sit for a picture.”

And so you could fucking breathe again.

The guys sat while Jungkook set his camera up on a delay, rushing back to his seat beside Jimin before he held up two fingers as they posed. The flash of the camera saved the moment in time as you let Jin cut the turkey, the others digging into the dishes. Green bean casserole, candied yams, dressing, salad, potato salad, mashed potatoes, rice (per their request), macaroni and cheese, deviled eggs, kimchi that Jin and Jungkook demanded, pumpkin pie, apple pie, and a caramel cheesecake, what was left of the cider, Soju, beer, soda, gravy, ham, and rolls.

If this wasn’t a carb load, you didn’t know what would be. They better be energized after this and ready to go... though the turkey might slow them down. “So... most of these are things I am used to eating at my own family gatherings. But we added some of your things so everything is balanced! Eat up!” You didn’t have to speak twice, the seven men around you stuffing their faces. Animated chatter had you distracted, but a tap against your shin made you turn to look at Tae, who offered you a bite of ham, rice, and kimchi. “Noona, this is good. Try.” You took the bite, the smirks around the table missed by your eyes.

Tae had voiced his interest in you several times with his members, but he had never really imagined you were going to even come close to reciprocating until now. The blushing cheeked glances and giggles and touches spoke volumes to him about your comfort with him, and he was not afraid to use that to his advantage. “Wow. That... the kimchi... it totally made that better!” Tae nodded and laughed softly, taking a sip of his cider as he eyed you over the rim of the cup.

If you could actually melt... you would’ve.

Between reminding Jungkook to chew his food fully so he didn’t choke and coordinating how to have them put whipped topping on their pie without unloading an entire can on their hands for a trick video for tik tok or their mouths to just eat it, dinner was rather entertaining. Eventually, the tryptophan started to kick in, however, Yoongi being the first one to retreat for a nap. Jungkook and Jimin had attempted to watch a movie while digesting, luring Namjoon and Jin in before they were all snoring.

Hoseok was able to help clean up before he retreated too, and you were sure you’d seen Tae disappear to his room. “Thank you Hobi!” He nodded and shuffled out, leaving you alone. Or at least you thought you were. Humming softly, you began putting the bit of leftovers away, leaning into the fridge. You closed it and turned only to immediately press back into the cool metal, Tae’s face right in front of you. “Kim Taehyung... where do you get off thinking you can just-“

The hungry kiss was not expected. How had he even just snuck up on you?! His lips were needy, working yours open to plunge his tongue past, leaving your reeling. Nope, this was not real. You had simply fell into a post feast day dream. There was no way you were playing tonsil hockey with Tae. But you had to let yourself enjoy it, moaning into the kiss as you threaded your fingers into his messy hair. Being lifted from the floor, you wrapped your legs around his waist and let him carry you, hiding your face in his neck when he proudly toted you past the snoring pile of men on the couch.

Maybe it wasn’t a dream?

The click of his door shutting as he shuffled with you in his arms pulled you from his neck, and he laid you down, lips finding yours again as he climbed between your legs. “You’ve been torturing me all day... and months before that. How am I supposed to keep my hands to myself?” He spoke softly against your lips before he opened his eyes, meeting your gaze. “I... Tae...” He worried for a second if he had read the signals wrong...

But then your hands pushed his new sweater up his back and he groaned softly when you nipped his bottom lip. “I’m still hungry... for you.” If that wasn’t the way to melt your panties you were sure the slick between your thighs was arousal for him then. His left hand pulled your body tight against his, right arm switching as he rotated out of his sweater you so insistently tugged over his head. “Tell me this is what you wanted... tell me I wasn’t wrong.” He was practically begging you to reinforce your attraction to him, and you whimpered and nodded.

Not satisfied, Tae caught your jaw in gentle fingertips, eyebrow raised as if he was waiting for you to clarify. “I... yes. I want you, Tae. God, I want you.” That was all he needed to hear, it seemed, his kiss feeling like it would swallow you up. Who knew he’d be this intense? Well, based off of Singularity, you should’ve known. His hands left your hips to tug your longer sweater dress off your body and over your head. You laid beneath him now in only leggings, leg warmers, and your underwear.

Long, delicate fingers traced the lace detail on your baby pink bra before they dipped up and inward to map out the swell of your cleavage. “Fuck... I can’t believe this... look at you.” He seemed beside himself and you blushed under his gaze, eyes tracing his features. He had gained a lot of muscle over the last few months, looking absolutely delectable. Your tongue and teeth were practically itching to trace every inch of him. And dammit... you meant every inch.

He called you up with the waggle of his fingers before he reached behind you to undo your bra. It took a moment, and he laughed in his frustration before you helped him, his laugh softening against your lips. “I’ve dreamed of this moment, baby. Making you mine... showing you how you make me feel.” His deep voice left you vibrating under him, pressing closer wherever you could for contact. His fingers hooked under the tack of your bra and tugged, freeing your chest from its prison. You didn’t miss the little inhale he did as he laid eyes on you.

Your mind could have never imagined being the reason for Tae’s undoing. He looked so enraptured by just looking at you, but acted like a man starved as he kissed between them, over the soft mound of each as well, before he swirled a nipple with that skillful tongue of his and then all but swallowed it up. The sound you made was probably just as unbelievable because you were sure you didn’t sound like a damn pornstar. “God... Tae...”

He felt the need in your pleading words and use of his name, deft fingertips already shedding your leggings and panties right along with them. He needed to feel you. Instantly greeted by your slick arousal, he groaned and pulled back to watch his fingers work you into a panting frenzy. “That’s all because of me? Damn baby, I should’ve made a move a long time ago... fuck, look at you.” You wished you could. For now, you’d have to take his word for it. “Ah... mhmm, like that.”

“I’ll taste you fully another day baby. Right now I need to fill you up.” He sucked his fingers clean so lewdly that you clenched around nothing, dazed and needy as he stripped off his jeans and boxers. Jimin hadn’t lied. Tae was impressive on all accounts. He was perfectly thick, longer than you’d expected, and the softest dusty pink you had ever imagined. Any other day you might’ve sobbed and begged to suck him off. But right now... you needed him buried to the hilt inside you.

“Condom?”

You almost missed the question, and you sputtered to life, fingers reaching to touch him as you kissed his lips. “No, I’m a big girl. I come protected thanks to Mirena.” He blinked and you laughed. “Sorry... birth control.” Finally understanding, you squeaked when he launched forward, scooping you up to drag you up the bed, before he dipped between your thighs and wasted not another second in connecting your bodies.

You’d never felt so full. So whole. So... stuffed.

“Oh my god.”

He grunted when you grappled with his body, trying to hang on somehow when he thrusted. It was so much all at once that you made a ridiculous attempt to catch your breath at the same time it was being forced out of you. “Are you ok?” He whimpered, his next thrust gentler as you nodded. Your Head was too far gone to form sentences, so you inhaled softly, able to breathe again, and stroked his face. “I’m fine... so big. Fuck.” His smirk was your only warning before he snapped his hips again, with gusto, earning frantic noises from your lips before he tried to silence them with a kiss.

“You’re so fucking tight... damn.”

You were vaguely aware of his arm over you, gripping the headboard so it didn’t hit the wall. Legs hitched up higher, your brain spiraled down into pleasure as he let himself go, fucking you into the mattress. His pace was almost bruising, the poor man having been driven insane over the last few months, wanting you but not knowing if he could have you. Gasping your praises as he pushed you over the edge, you caught the perfect sight of Taehyung losing his mind over how you clenched around him through your blurry vision.

“Fuck baby, that’s it... take it.”

He was so damn dirty, and you loved it. Feeling him empty himself into you after a handful of stuttering thrusts, you fell limp under him, only to be scooped up and held close. Taehyung groaned as he laid back in his bed, letting you straddle him. Hot kisses spread up your throat and along your jaw before he kissed you in a much softer way, almost lazy and indulgent. “I promise I’ll go softer in round two baby... I just couldn’t wait...” you found your words as you laughed, pulling from his lips to look him in the eye. “Wait for what?” His smirk told you something dirty was coming, and he snorted. “You know... like you said about the turkey...” He chuckled at your face, and licked his lips.

“You said it needed extra stuffing.”

#bts #bts writing #sinday #taehyung

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howtodothis · 3 years

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Can I Cook A Frozen Roast In A Crock Pot

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#can i cook a frozen roast in a crock pot

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momminonabudget · 2 years

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Dinner for the next 29 days on less than 200 dollars! Recipes included below

4 hamburger helper nights w mashed potatoes

Hamburger helper is pretty self explanatory, I use ground turkey instead of ground beef just because it’s 1.) healthier and 2.) cheaper. For mashed potatoes I always use instant, we are lazy and it’s about a dollar a bag!

2 pizza roll up nights

Pizza roll ups are our favorites!

You take crescent rolls, 2-3 pieces of pepperoni, and half a mozzarella cheese stick, roll it up, and bake according to the crescent roll instructions. I dip in pizza sauce!

2 pigs in a blanket nights

Pretty self explanatory again,

crescent rolls, half a piece of sliced cheese, and a hot dog, rolled up and cooked to what it says on the can of crescent rolls, we dip in ketchup!

2 Alfredo nights with cheese bread

For this I use frozen cheese ravioli and canned Alfredo sauce, that’s it! For cheese bread I use frozen garlic bread, use whatever makes you happy!

A homemade pizza night

Me and my family LOVE pizza, we could eat takeout everyday, so every once in a while we make pizza at home. We just use ready to bake pizza crust, pizza sauce, mozzarella cheese, and top with Cajun sausage and green bell peppers. We brush the crust with garlic butter as well, but this is such a versatile recipe you can put whatever you want on it. We bake at 450 until golden brown.

2 brats and peppers nights

This one is a new favorite. We use the Johnsonville jalapeño and cheddar brats and sear them until done to our liking, I sauté tri colored bell peppers while I’m cooking the brats, then we assemble on hot dog buns, I use just mayonnaise on mine but my fiancé uses brown mustard on his! We usually serve with potato wedges

2 broccoli cheddar soup nights

I totally cheat when it comes to this, I use bear creek package and put bacon bits on top while serving. It’s cheap, easy, and yummy!

2 chicken and gravy nights

Chicken and gravy is a southern favorite, and slow cooks in the crockpot all day, it’s an easy comfort meal. For this recipe I use

chicken breasts,

2 cans of cream of chicken soup,

2 cans of water,

and 2 chicken gravy packets,

layer it in the crock pot with salt and pepper and cook on low for 6 hours, or high for 3.

When it’s done I shred the chicken and serve over white bread and mashed potatoes. Perfect for a fall night!

Mississippi mud roast with mashed potatoes!

For this recipe I use beef chuck roast, au jus gravy mix, 4 Peperoncinos with the juice, and a ranch seasoning packet. On low for 8 hours, and served over mashed potatoes. Any leftovers we have we freeze and use later!

taco nights x 2

I white people taco night this, because I live with a picky boy. We just use flour tortillas, ground turkey, a taco seasoning pack, and just assemble with cheese. I add sour cream and lettuce to mine, he eats his with just lettuce and cheese!

A meatloaf night w corn and potatoes

As someone who doesn’t own a meatloaf pan, we use the crockpot for this one. Which works so well! For this one I have to use ground beef, not turkey, i can’t skimp for this recipe just because it’s a classic.

2 pounds of ground beef

One small onion diced

2 large eggs

3/4 cup breadcrumbs

1/2 cup of milk

Garlic

Salt

Pepper

And mix together in a mixing bowl with my hands.

I line in crockpot with aluminum foil into a meatloaf shape, and form the meat mixture into there. I cook on low for 6 hours

After it’s almost done, I start with the glaze!

2/3 cup ketchup

1/4 brown sugar

1 teaspoon mustard

1 teaspoon worstershire. I glaze the top of the meat loaf with it 15 minutes before it’s done.

Served with veggies of your choice, and mashed potatoes!

2 sloppy Joe nights

For my sloppy joes, I use a pound of ground turkey. I brown it fully then use

1/2 cup brown sugar

1/2 cup ketchup

A tablespoon of mustard

And a tablespoon of worsterschire.

Adapt to taste!

I serve on buns with American cheese, pickles, and a side of Mac and cheese.

2 taco soup nights

Taco soup 7 can recipe here

https://togetherasfamily.com/7-can-chicken-taco-soup/

2 chili nights

For my chili, I use ground turkey again! I brown it till there’s no more pink, and

then add two chili beans, one can drained one not

One can of diced tomatoes, not drained

Then a packet of chill-o seasoning

Keep on stove until it’s to a boil!

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