My recipe inspirations
Collegeville, PA
Joined September 2010
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Meg’s Meal Ideas retweeted
SLOW-BRAISED BEEF WITH SHALLOTS & ROSMARY 🥩🥔🧄
"Tender beef, sweet shallots & fragrant rosemary"
Ingredients
• 1.5–1.8 kg beef chuck roast
• 2 tbsp olive oil
• 12–16 small shallots, peeled
• 500 g baby potatoes
• 6 garlic cloves, crushed
• 2 tbsp tomato paste
• 500 ml beef stock
• 250 ml dry red wine (or extra beef stock)
• 2 tsp Worcestershire sauce
• 2 fresh rosemary sprigs
• 3–4 thyme sprigs
• 2 bay leaves
• 1 tbsp plain flour
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1 tbsp butter (optional, for finishing)
• 1 tsp balsamic vinegar
Method
Season the beef
Pat the beef dry and season generously with salt and black pepper.
Sear:
Heat olive oil in a heavy, oven-safe pot over medium-high heat. Brown the beef on all sides, about 4–5 minutes per side. Remove and set aside.
Cook the shallots:
Add the shallots to the same pot and cook for 5–7 minutes until golden. Add garlic and cook for another 30 seconds.
Build the flavour:
Stir in tomato paste and cook for 1–2 minutes. If using flour, sprinkle it in and stir for one minute.
Deglaze:
Pour in the red wine and scrape up the delicious browned bits from the bottom. Simmer for 3–5 minutes.
Prepare the braising liquid:
Add beef stock, Worcestershire sauce, Dijon mustard, rosemary, thyme, and bay leaves. Return the beef to the pot. The liquid should reach about one-third to halfway up the roast.
Slow-braise:
Cover with a tight-fitting lid and cook in a preheated oven at 160°C (320°F) for about 2½ hours.
Add potatoes:
Turn the beef carefully and add the baby potatoes. Cover and cook for another 45–75 minutes, until the potatoes are tender and the beef is fork-tender. If needed, continue cooking in 20–30-minute intervals.
Finish the gravy:
Transfer the beef to a board and rest for 15–20 minutes. Remove the bay leaves and herb stems. Skim excess fat and simmer the gravy uncovered if it needs thickening. Stir in butter and balsamic vinegar for a silky, glossy finish, if desired.
Serve:
Slice the beef across the grain or gently pull it apart. Arrange with the potatoes and caramelised shallots, spoon over the rich rosemary gravy, and garnish with fresh rosemary.
Tips:
Beef chuck or shoulder works best for slow braising.
Replace wine with extra beef stock for an alcohol-free version. Keep the pot covered to retain moisture.
The flavours become even deeper when prepared a day ahead.
Serve with roasted carrots, green beans, creamy mashed potatoes, or crusty bread to soak up every drop of gravy.
Enjoy!🥩🥔🧄
Meg’s Meal Ideas retweeted
Traditional Slow Cooker Beef and Mushroom Stew
Servings: 6
Prep Time: 20 minutes
Cook Time: 7–8 hours (low)
Total Time: 7 hours 20 minutes
Ingredients
2 lbs (900g) beef stew meat, cut into 1-inch pieces
Salt and black pepper, to taste
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
8 oz (225g) cremini or button mushrooms, sliced
3 cups beef broth
¼ cup Worcestershire sauce
2 tbsp tomato paste
1 tbsp balsamic vinegar
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
3 large carrots, cut into chunks
1 lb baby potatoes, halved
¼ cup all-purpose flour
¼ cup cold water
Fresh parsley, chopped (for garnish)
Instructions
Sear the beef. Pat the stew meat completely dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches, 3–4 minutes per side, until deeply browned on all sides. Transfer to the slow cooker.
Sauté the aromatics. In the same skillet, add onion and cook 4–5 minutes until softened. Add garlic and mushrooms, cooking 4–5 minutes until the mushrooms release their liquid and start to brown.
Build the base. Stir in tomato paste and cook 1 minute. Pour in a splash of beef broth and scrape up the browned bits from the pan.
Load the slow cooker. Transfer the mushroom mixture to the slow cooker with the beef. Add remaining broth, Worcestershire sauce, balsamic vinegar, thyme, rosemary, and bay leaves. Stir to combine.
Slow cook. Cover and cook on LOW for 6 hours.
Add the vegetables. Stir in carrots and potatoes. Continue cooking on LOW for 1½–2 hours more, until beef is fork-tender and vegetables are soft.
Thicken the stew. Whisk flour and cold water into a smooth slurry. Stir into the stew, cover, and cook on HIGH for 10–15 minutes until thickened.
Finish and serve. Discard bay leaves. Taste and adjust salt and pepper. Garnish with fresh parsley and serve with crusty bread or mashed potatoes.
Tips
Don't skip the sear — it builds the deep, savory base this stew is known for.
Keep the lid on — every peek releases heat and adds cooking time.
Add vegetables late so they hold their shape instead of turning to mush.
Variations
Swap stew meat for chuck roast cut into chunks.
Add ½ cup red wine with the broth for extra depth.
Stir in ½ cup heavy cream at the end for a creamier stew.
Meg’s Meal Ideas retweeted
Jalapeno Popper Puff Pastry Straws
Ingredients:
- 1 sheet ready-rolled puff pastry
- 1/4 cup cream cheese
- 1/2 cup pickled jalapenos, finely chopped
- 4 slices bacon, chopped
- 1/2 cup cheddar cheese, grated and divided
- 1/2 cup Gruyere cheese, grated and divided
- 1/2 cup parmesan cheese, grated and divided
- 1 egg, whisked
Instructions:
1. Get Ready to Bake: Heat your oven to 400 degrees (fan bake setting if you have it). Line a large baking sheet with parchment paper. Roll out your puff pastry sheet on the parchment it usually comes wrapped in. If you want, use a rolling pin to roll it out just an inch or so more - this gives you extra space to work with, but it's totally optional.
2. Add the Toppings: Spread the cream cheese evenly all over the pastry - this helps keep everything else in place. On the top half of the pastry only, scatter the chopped pickled jalapenos and chopped bacon, spreading them out evenly right to the edges. Sprinkle half of each type of cheese (cheddar, Gruyere, and parmesan) over the jalapenos and bacon.
3. Fold and Slice: Fold the bare half of the pastry over the topped half. Gently press down to seal everything together. On the folded edge, make small marks about 3/4 inch apart across the pastry. Use a sharp knife or pizza cutter to slice through the pastry and make strips, using your marks as a guide.
4. Twist the Straws: Carefully pick up one pastry strip and twist it around a couple of times to create a spiral straw shape. Place it on your prepared baking sheet. Repeat with all the strips. Some filling might fall out as you twist - just tuck it back in as you go.
5. Add More Cheese: Brush each twisted straw with the whisked egg. Sprinkle the remaining cheese generously all over the straws. Don't hold back here - you want those super crispy, cheesy edges!
6. Bake Until Golden: Put the tray in the oven and bake for 20 to 25 minutes. Check halfway through and rotate the tray if needed to make sure they cook evenly. You're looking for a deep golden color and crispy texture. When they're done, take them out and let them sit on the tray for about 5 minutes to crisp up even more.
7. Serve: Transfer the cheese straws to a serving platter. Serve them warm with garlic aioli or gochujang aioli on the side for dipping if you like.
Meg’s Meal Ideas retweeted
One bowl and one full can of pumpkin yield a towering loaf with a crisp cinnamon-sugar lid that's impossible not to pick off in deeply satisfying bark-like flecks. This is my forever recipe for pumpkin bread.
smittenkitchen.com/2016/10/p…
Meg’s Meal Ideas retweeted
Savory French Dip Tortilla Roll-Ups
Ingredients
2 cups shredded roast beef
1 cup mozzarella or provolone cheese, shredded
1/2 cup cheddar cheese, shredded
4 large flour tortillas
2 tablespoons butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon chopped parsley
Au Jus Dipping Sauce
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon garlic powder
Black pepper, to taste
Instructions
In a saucepan, combine beef broth, Worcestershire sauce, soy sauce, garlic powder, and pepper. Simmer for 10 minutes.
Lay tortillas flat and fill each with shredded beef and both cheeses.
Roll tightly into burrito-style wraps.
Melt butter in a skillet over medium heat. Sprinkle in garlic powder and onion powder.
Place roll-ups seam-side down and cook until golden and crispy on all sides, about 2–3 minutes per side.
Sprinkle with parsley and slice in half if desired.
Serve hot with warm au jus dipping sauce.
Cheesy, crispy, beefy perfection in every bite!
Meg’s Meal Ideas retweeted
Greek Beef Pita Wraps
Serves: 4 • Prep: 20 minutes • Cook: 15 minutes • Total: about 35 minutes
Ingredients
For the beef
1 lb (450 g) ground beef
1 tbsp olive oil
3 garlic cloves, minced
1/2 small onion, finely diced
1 tsp dried oregano
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
1 tbsp tomato paste
1 tbsp lemon juice
For the tzatziki-style sauce
3/4 cup Greek yogurt
1/3 cup cucumber, finely grated and squeezed dry
1 small garlic clove, grated
1 tbsp lemon juice
1 tbsp chopped fresh dill or parsley
Pinch of salt
1 tsp olive oil
For the wraps
4 pita breads or flatbreads
1 cup shredded lettuce
1 cup cucumber slices or diced cucumber
1 cup cherry tomatoes, halved or chopped
1/4 red onion, thinly sliced
1/3 cup crumbled feta
Chopped parsley, for garnish
Lemon wedges, for serving
Instructions
1. Make the sauce
In a small bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, dill or parsley, salt, and olive oil. Chill until ready to use.
2. Cook the beef
Heat olive oil in a skillet over medium heat.
Add onion and cook for 2–3 minutes until softened. Stir in garlic and cook for 20 seconds.
Add ground beef, oregano, paprika, cumin, salt, and pepper. Cook, breaking it up, until browned and fully cooked.
Stir in tomato paste and lemon juice. Cook for 1–2 more minutes until the beef is rich and flavorful.
3. Warm the pitas
Warm the pita breads in a dry skillet, oven, or directly over a flame for a few seconds until soft and lightly charred.
4. Assemble
Fill each pita with shredded lettuce, cucumber, tomatoes, red onion, and the warm beef.
Top with a generous spoonful of tzatziki sauce, crumbled feta, and chopped parsley.
5. Serve
Serve warm with lemon wedges on the side.
Tips
For extra flavor, add a little cinnamon or allspice to the beef.
If you want the beef more like the picture, cook it until slightly crisp at the edges.
You can swap ground beef for lamb, chicken, or turkey.
Add fries inside the pita for a more street-food style wrap.
Optional add-ons
Kalamata olives
Pickled onions
Hummus
Sliced pepperoncini
Meg’s Meal Ideas retweeted
Garlic Parmesan Roasted Brussels Sprouts
Serves: 4
Prep: 10 minutes
Cook: 25–30 minutes
Ingredients
1½ lbs (680 g) Brussels sprouts, trimmed and halved
3 tbsp olive oil
4 cloves garlic, minced
½ cup grated Parmesan cheese
⅓ cup panko breadcrumbs
½ tsp Italian seasoning
½ tsp red pepper flakes, optional
½ tsp salt
¼ tsp black pepper
1 tbsp fresh parsley, chopped
1–2 tsp lemon juice
Lemon wedges, for serving
Instructions
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Prepare the sprouts: Trim and halve the Brussels sprouts. Pat them dry well—this helps them roast rather than steam.
Make the coating: In a large bowl, combine olive oil, minced garlic, Parmesan, panko, Italian seasoning, red pepper flakes, salt, and pepper.
Toss: Add the Brussels sprouts and toss thoroughly until they're evenly coated.
Arrange: Place them cut-side down on the baking sheet, leaving a little space between them. This is the secret to those beautifully browned flat sides.
Roast for 20–25 minutes, until deeply golden and crispy. For extra browning, broil for 1–2 minutes at the end, watching carefully.
Finish: Sprinkle with fresh parsley and drizzle with lemon juice. Serve hot with lemon wedges.
Extra-crispy tip: Put the baking sheet in the oven while it preheats, then carefully arrange the sprouts on the hot pan. The immediate sizzle helps create that gorgeous caramelized crust.
Meg’s Meal Ideas retweeted
Recipe➡️ thesouthernladycooks.com/but…
This old-fashioned buttermilk cake is a classic that never goes out of style for any occasion. A family favorite for years and one you will make over and over again.
Meg’s Meal Ideas retweeted
This recipe is incredible!
#Slowcooker chicken tikka masala - make a big pot and enjoy the leftovers too.
RECIPE: buff.ly/2GAQcqf
#chicken #cooking #recipe
Meg’s Meal Ideas retweeted
Linguine with radicchio and Pecorino Romano is an easy Italian pasta recipe with garlic, olive oil, and bold flavors. Ready in just 25 minutes!
giangiskitchen.com/linguine-…
Meg’s Meal Ideas retweeted
DELICIOUS recipe for you - roasted cauliflower with pesto and cheese!
All you need is cauliflower, pesto, olive oil, chili flakes, Parmesan cheese and a little salt!
RECIPE: buff.ly/3tVYYaU
#veggies #cheese
Meg’s Meal Ideas retweeted
PUMPKIN CHEESECAKE with BISCOFF CRUST 🎃 - Extremely delicious and decadent, this dessert is perfect for Thanksgiving or for any other special occasion…
VIDEO 🎥 youtu.be/YJK3NCX9ZDk
RECIPE ➡ clubfoody.com/.../pumpkin-ch… 😉
Club Foody Recipes and Videos: Pumpkin Cheesecake with Biscoff Crust Recipe | Clu... clubfoody.blogspot.com/2026/…
Meg’s Meal Ideas retweeted
Homemade Chili
Ingredients
Ground Beef - 2 Lbs
Ground Italian Sausage - 1 Lb
White Onion - 1 Large (Diced) Green Bell Pepper - 1 (Diced)
Red Bell Pepper - 1 (Diced)
Garlic - 4 Cloves (Chopped Or Minced)
Green Chiles - 4 Oz
Pickled Jalapeno (Chopped) - 4 Oz
Diced Tomatoes (Fire Roasted) - 28 Oz
Crushed Tomatoes - 28 Oz Can
Tomato Paste - 4 Oz
Chili Beans (Drained) - 16 Oz
Kidney Beans (Drained) - 8 Oz
Beef Stock - 2 Cups
Soy Sauce - 2 Oz
Worcestershire Sauce - 2 Oz
Brown Sugar - 2 Tbsp
Cinnamon Stick - 1
Dark Chocolate (70% Cacao) - 2 Squares
Seasoning Blend:
Chili Powder - 2 1/2 Tbsp
Salt - 1 Tsp
White Pepper - 1 Tbsp
Onion Powder - 1 Tbsp
Garlic Powder - 1 Tbsp
Smoked Paprika - 1 Tbsp
Oregano - 1 Tosp
Sazon - 1 Tbsp
Cumin - 1 Tsp
Cayenne - 1/2 Tsp
🎥 camcancoook_ | IG
Meg’s Meal Ideas retweeted
I wish I could revisit that Thanksgiving table. 🦃 October 1995, my grandmother Rose, Mum's homemade sugar pie, and seven of us together. Decades later, I'm making her recipe again.
wp.me/p4Mio9-4Ff
🤖 Made with AI
ALT A homemade sugar pie with a slice served on a white plate, on a brown plaid tablecloth beside a decorative arrangement of pinecones and chestnuts.
Meg’s Meal Ideas retweeted
Roasted mushrooms are made with butter, white wine + garlic!
RECIPE: buff.ly/2oaFsqD
#recipe #foodie
Meg’s Meal Ideas retweeted
White bean salad with tuna and a homemade salad dressing is a fantastic recipe. 💕
The salad uses kale, lemon, white beans, tuna, celery, apple and onion. The dressing calls for lemon, garlic, maple syrup and olive oil.
RECIPE: buff.ly/THamP0q
#salad #recipe
Meg’s Meal Ideas retweeted
Pumpkin Oatmeal Cream Pies
Ingredients
For the Cookies:
1 cup pumpkin puree (blotted to ¾ cup)
2¼ cups old-fashioned rolled oats
1⅔ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
2 tsp pumpkin pie spice
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
1 egg yolk
1 tsp vanilla extract
For the Cream Filling:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
1½ cups powdered sugar
½ tsp vanilla extract
½ tsp pumpkin pie spice
Pinch of salt
Instructions
Blot pumpkin puree with paper towels until reduced to about ¾ cup.
Whisk flour, oats, baking soda, salt, cinnamon, and pumpkin pie spice together.
Beat butter and both sugars until creamy. Mix in egg yolk, vanilla, and pumpkin puree.
Gradually add dry ingredients and mix until combined.
Chill dough for 30–60 minutes.
Preheat oven to 350°F (177°C). Scoop dough onto lined baking sheets and slightly flatten.
Bake for 12–15 minutes, until edges are set. Cool completely.
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, pumpkin pie spice, and salt.
Spread or pipe filling onto half the cookies. Sandwich with remaining cookies.
Enjoy these soft, creamy fall treats! 🍁
#PumpkinRecipes #FallBaking #OatmealCookies #HomemadeDesserts
Meg’s Meal Ideas retweeted
Garlic Butter Naan
Authentic Artisan Garlic Naan
Recipe
Ingredients:
500g all-purpose flour
2 tsp sugar
1 tsp salt
1/2 tsp baking soda
2 tsp baking powder
120ml warm milk
120g yogurt
1 large egg, beaten
2 tbsp vegetable oil
4 cloves garlic, finely chopped
3 tbsp butter
Fresh cilantro, chopped, for garnish
Directions:
In a large bowl, mix flour, sugar, salt, baking soda, and baking powder.
In another bowl, combine warm milk, yogurt, beaten egg, and oil. Mix well.
Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes.
Place the dough in a bowl, cover with a damp cloth, and let it rise in a warm place for about 2 hours.
Divide the dough into 8 equal parts. Roll each part into a ball and then flatten to form an oval shape.
Heat a skillet over medium-high heat. Cook each naan until it puffs up and brown spots appear, about 2-3 minutes per side.
In a small saucepan, melt butter with chopped garlic. Brush the garlic butter over the hot naan and sprinkle with chopped cilantro.
Meg’s Meal Ideas retweeted
Cajun Potato Soup
Creamy Cajun potato soup loaded with smoky sausage, tender potatoes, and bold Southern flavor - the ultimate cozy comfort food!
Ingredients
1 lb smoked sausage, sliced
5 medium potatoes, peeled and diced
1 small onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
2 tablespoons butter
1 tablespoon flour
1 tablespoon Cajun seasoning
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
Chopped parsley for garnish
Instructions
In a large pot, cook sliced sausage over medium heat until browned. Remove and set aside.
Melt butter in the same pot. Add onion, bell pepper, and garlic. Cook until softened.
Stir in flour and cook for 1 minute.
Add diced potatoes, Cajun seasoning, smoked paprika, salt, pepper, and chicken broth.
Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
Lightly mash a few potatoes to make the soup extra creamy.
Stir in heavy cream, cheddar cheese, and cooked sausage.
Simmer for another 5 minutes until thick, creamy, and heated through.
Garnish with parsley and extra black pepper before serving.
Warm, creamy, smoky, and packed with Cajun flavor!
