Spanish Monk Cocktail

 

Article

Ingredients

Serving: 1

• 1 1/2 ounces London dry gin
• 3/4 ounce lemon juice
• 1/2 ounce green Chartreuse
• 1/2 ounce simple syrup
• 1 egg white

Directions

1. Add all ingredients to a shaker and dry-shake.
2. Add ice, then shake again.
3. Strain into a coupe.

One pot tomato basil chicken rice

Article 

Prep Time: 10minutes minutesCook Time: 30minutes minutesTotal Time: 40minutes minutes Calories: 578kcal 

Servings: 6

Ingredients

• 1 kg de-boned chicken thighs Chopped into bite-size chunks
• 1 onion finely chopped
• 3 garlic cloves finely chopped
• 2½ cups rice
• 1 cup white wine alternatively use chicken stock or water
• 400 g/14 oz can chopped tomatoes
• 3 cups chicken stock
• 1 tbsp tomato paste
• handful basil chopped
• salt to taste
• pepper to taste
• lemon juice to taste
• fresh basil to serve
• Parmesan cheese to serve

Instructions

1. In a large, deep frying/sauté pan, heat a splash of olive oil then brown the chicken on all sides. 
2. Remove from the pan and add the onion and garlic and sauté until fragrant. 
3. Add the rice and white wine, allowing the wine to reduce while deglazing the bottom of the pan. 
4. Add the chopped tomatoes, chicken stock and tomato paste with the basil and season generously. Place the chicken on top of the rice.
5. Cover with a lid and reduce the temperature. Allow to simmer for 15-20 minutes or until the rice has absorbed all the liquid and is cooked to your preference. 
6. Adjust the seasoning with salt, pepper and lemon then serve with fresh basil and grated Parmesan. 

Nutrition

Calories: 578kcal | Carbohydrates: 72g | Protein: 41g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 161mg | Sodium: 443mg | Potassium: 836mg | Fiber: 2g | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 8.8mg | Calcium: 71mg | Iron: 3.1mg

Teriyaki Chicken Rice Bowls

 

Article

Teriyaki Sauce

• ▢1/2 cup low-sodium soy sauce
• ▢1/3 cup water
• ▢3 tablespoons light brown sugar
• ▢2 tablespoons granulated sugar
• ▢2 tablespoons rice vinegar
• ▢1 clove garlic (minced, pressed, or chopped)
• ▢1 teaspoon ground ginger (or ginger paste)
• ▢1 tablespoon cornstarch
• ▢2 tablespoons warm water

Ground Chicken

• ▢1 pound ground chicken
• ▢1 teaspoon onion powder
• ▢2 cloves garlic (minced, pressed, or chopped)
• ▢1½ cups finely chopped broccoli
• ▢3/4 cup thinly sliced baby carrots
• ▢cooked white rice for serving
• ▢chopped green onions & sesame seeds (for garnish)

Instructions

1. Combine soy sauce, water, brown sugar, granulated sugar, rice vinegar, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
2. 1/2 cup low-sodium soy sauce,1/3 cup water,3 tablespoons light brown sugar,2 tablespoons granulated sugar,2 tablespoons rice vinegar,1 clove garlic,1 teaspoon ground ginger
3. Once sugar is dissolved, mix together the cornstarch and water and pour that in. Stir and let it come to a low boil. Once boiling, reduce heat to low and let simmer while you cook the meat. 
4. 1 tablespoon cornstarch,2 tablespoons warm water
5. 
   
6. In a large skillet over medium-high heat add ground chicken, onion powder and garlic. Cook and crumble until the meat is no longer pink.
7. 1 pound ground chicken,1 teaspoon onion powder,2 cloves garlic
8. Add in the broccoli and carrots and stir well.
9. 1½ cups finely chopped broccoli,3/4 cup thinly sliced baby carrots
10. Pour the thickened teriyaki sauce into the veggies and meat, stir and let it simmer for 10-15 minutes.

* You may have to turn the heat to low if it's boiling or getting too hot. 

Serve over cooked white rice and garnish with green onions and sesame seeds.

cooked white rice for serving,chopped green onions & sesame seeds

COFFEE BOULEVARDIER Cocktail

☕️ COFFEE BOULEVARDIER ☕️

• - 1.5oz rye whiskey
• - 3/4oz Campari
• - 3/4oz coffee liqueur
• - 3/4oz sweet vermouth

In a mixing glass, combine rye, Campari, coffee liqueur and sweet vermouth. Add ice and stir well to chill. Strain into a rocks glass and garnish with three coffee beans.

https://www.instagram.com/reel/DE5JptAuXAH/?igsh=MXh5cWw1dTh4c3F5MA==

Pasta with Chickpeas

 

Article

Video

Ingredients

 

• 350 grams Ditalini Rigati pasta 1.75 cups
• 2 cans Chickpeas 443 g/15 oz each
• 1 Carrot finely chopped
• ¼ Onion finely chopped
• 1 Garlic clove crushed
• 1 can Whole peeled tomatoes 411 g/14.5 oz
• 1 spring Fresh rosemary
• 3-4 Bay leaves
• 4 Tbsp Extra virgin olive oil plus a little more (EVOO)
• Pecorino cheese as much as you like
• Salt and pepper as much as required
• 2½ mugs of water

Instructions

1. Start by draining and rinsing your chickpeas — keep each portion in a separate bowl.
2. Chop your carrot and onion for the soffritto and set aside. Be sure to chop it finely, making it smaller than the pasta.
3. Crush your garlic and set aside, or wait to crush the garlic directly into the soffritto when you reach this step.
4. Add a generous amount of EVOO to one of the bowls of chickpeas (at least 2-3 Tbsp) and start blending with your immersion blender until you get a creamy consistency. Add a few splashes of water if you’re unhappy with the consistency.
5. Next, give the immersion blender a rinse before using it again to gently crush your tomatoes.
6. Now heat your large pot on low heat and add about 4-5 Tbsp of EVOO. Once the oil is sufficiently heated, add the soffritto.
7. Stir and allow to simmer then add in your bay leaves and fresh rosemary. Continue stirring to coat it all in the oil and cover the pot so the flavors infuse.
8. After approx 5 minutes, remove the lid and add crushed garlic. Stir the ingredients again and add about 2 Tbsp of water to prevent the garlic from burning. Cover for another 5 minutes so the flavors further combine.
9. Next, remove the lid and some of the rosemary leaves from the stem. Then, remove the stem from the pot.
10. Add the crushed tomato sauce to the pot and quickly stir then add the second can of chickpeas plus salt and pepper to taste. (Don’t overdo it with the salt!)
11. Stir again then remove the bay leaves and add your pasta. Once your pasta is added, stir vigorously to combine with the sauce and soak in the flavor.
12. Once everything is well mixed, add one mug (236.58 mL/ 8 oz) of water and stir continuously as the pasta cooks.
13. After about 5 minutes, add a second mug of water and keep stirring for an additional 5-8 minutes.
14. Now add your chickpea cream, scraping the sides of the bowl or container to remove itv all.
15. Stir the chickpea cream into the pot to mix with the sauce and pasta.
16. Continue to stir and as you you mix in the chickpea cream, add up to another ½ mug of water (118 mL/4 oz). Don’t worry if it looks a little runny at this point. Both the pasta and chickpea cream will continue to absorb the water and thicken up nicely.
17. Keep stirring for another 2 minutes or so for the pasta to cook al dente. (It’s best to taste as you go to make sure it’s perfect!)
18. Once the pasta is al dente, remove the pot from the heat and move it around then quickly stir to release heat.
19. Add some pecorino cheese (as much as you’d like) and stir once more. (This is optional).
20. Now your pasta with chickpeas is ready to serve! Scoop a large spoonful into a shallow pasta bowl, top with some more pecorino cheese and DEVOUR.

Tomato and Sausage Risotto

 

Article

Servings: 4 Time: 45 minutes 

• 1 can (28 ounces) diced tomatoes in juice
• 1 tablespoon olive oil
• 3/4 pound sweet or hot Italian sausage, casings removed
• 1 small onion, finely chopped
• Coarse salt and ground pepper
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
• 1/2 cup grated parmesan cheese, plus more for serving (optional)
• 2 tablespoons butter

Instructions

1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat. [Updated note: I never do this. You can easily add cold liquids to risotto, just takes a few moments extra to absorb.]
2. In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
5. Remove pan from heat. Stir in spinach, parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional parmesan, if desired.

Cheesy One-Pot Chicken-Broccoli Orzo

 

Article

Active Time:50 mins

Total Time:50 mins

Servings:6

Ingredients

• 1½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 teaspoon Italian seasoning, divided
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 small yellow onion, chopped (about 1 cup)
• 1 tablespoon minced garlic (from 3 cloves)
• 6 cups fresh broccoli florets
• 3 cups reduced-sodium chicken broth
• 1¼ cups whole-wheat orzo (8 ounces)
• 1 (5.3-ounce) package garlic-and-herb spreadable cheese (such as Boursin)
• ½ cup grated Parmesan cheese
• ¾ cup shredded sharp Cheddar cheese, divided
• 2 tablespoons finely chopped fresh chives, divided

Directions

1. Combine chicken, ½ teaspoon Italian seasoning and ¼ teaspoon each salt and pepper in a medium bowl; toss until evenly coated. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown in spots and an instant-read thermometer inserted in the middle of a piece registers 165℉, about 12 minutes. Transfer to a bowl and cover to keep warm. Wipe the skillet clean.

   

   Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell

2. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add chopped onion; cook, stirring often, until softened and lightly browned, about 4 minutes. Add 1 tablespoon garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add 6 cups broccoli; cook, stirring often, until bright green and beginning to soften, about 3 minutes. Stir in 3 cups broth and 1¼ cups orzo; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until the orzo is al dente, 10 to 12 minutes.

   

   Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell

3. Reduce heat to low. Add 1 (5.3-ounce) package garlic-and-herb spreadable cheese, ½ cup Parmesan, ½ cup Cheddar and the remaining ½ teaspoon Italian seasoning and ¼ teaspoon each salt and pepper; cook, stirring, until the cheese is melted and creamy, about 1 minute. Remove from heat; fold in the chicken and 1 tablespoon chives. Sprinkle with the remaining ¼ cup Cheddar and 1 tablespoon chives.

4. 536	Calories
   17g	Fat
   53g	Carbs
   45g	Protein

One-Pot French Onion Pasta

 

Article

• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hr
• Servings:8

Ingredients

• 1/4 cup salted butter
• 4 cups thinly sliced yellow onions (3 medium onions)
• 3 cloves garlic, minced
• 2 large sprigs fresh thyme
• 1/2 cup dry white wine (such as sauvignon blanc)
• 6 cups beef stock or broth
• 16 oz. dried rigatoni
• 1 Tbsp. sherry vinegar
• 1/3 cup finely shredded Gruyère
• 1/3 cup Parmesan cheese
• 1/3 cup heavy cream
• Salt
• Freshly ground black pepper
• Chopped fresh thyme, for serving
• Additional Gruyère, for serving
• Additional Parmesan cheese, for serving

Directions

1. 

   Jacob Fox

   Cook Onions

   In a 4- to 6-quart dutch oven heat the butter over medium. Add the thinly sliced onions and a generous pinch of salt. Cook, covered, 5 minutes. Uncover and reduce heat to medium-low. Cook, stirring frequently, until caramelized, about 30 minutes.

2. 

   Jacob Fox

   Add Flavorings

   Add the garlic and fresh thyme. Cook for 2 minutes or until the garlic is fragrant. Add the white wine to deglaze the pan, scraping up any browned bits.

3. 

   Jacob Fox

   Add Beef Stock and Pasta

   Add the beef stock to the pot and bring to a boil. Stir in the pasta and cook, uncovered, until al dente, about 12 minutes. Remove the pot from heat and discard the thyme sprigs.

4. 

   Jacob Fox

   Finish and Serve

   Stir in the heavy cream, shredded cheese, and sherry vinegar; stir until well combined. Season to taste with salt and black pepper. If desired, top with additional shredded cheese and fresh thyme.

What to Serve with French Onion Pasta

Round out the meal by serving this hearty pasta with a side salad, roasted or steamed vegetables, or green beans almondine for a French touch. You can also serve with grilled chicken or steak for additional protein. Pair with garlic bread, a crusty baguette, or white or red wine.

How to Store and Reheat Leftover French Onion Pasta

To store and reheat leftover French onion pasta, cool the dish completely, then transfer to an airtight container and refrigerate for up to four days. You can also freeze leftovers for up to three months. Thaw overnight in the refrigerator if frozen, then reheat on the stovetop, covered in the oven, or in the microwave until warmed through. Avoid overcooking the pasta, and add a splash of water or broth if the dish seems dry.

Can I Make French Onion Pasta Ahead?

If you're planning this dish as an indulgent weeknight meal or dinner party main, preparing part of it in advance can make it all much quicker to assemble before serving. To get ahead of your prep, caramelize the onions as directed through Step 2 up to three days ahead. Cool completely before refrigerating in an airtight container. When you're ready to serve, heat in a Dutch oven until hot throughout, then proceed with Step 3.

Hungarian Goulash

 

Article

Prep Time 20 mins

Cook Time 90 mins

Total Time 110 mins

Servings 4 to 6 servings

Cook Mode (Keep screen awake)

Ingredients

• 3 tablespoons neutral oil, like canola
• 1 large yellow onion, diced
• 1 1/2 pounds boneless beef chuck roast, cut into 1-inch chunks
• 2 teaspoons kosher salt, divided, plus more to taste
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 cup Hungarian sweet paprika
• 4 cloves garlic, minced
• 1 teaspoon caraway seeds
• 4 cups low-sodium chicken stock or beef stock
• 2 medium carrots, peeled and diced
• 1 medium tomato, roughly chopped
• 1 medium red bell pepper, stemmed, seeded, and diced
• 1 bay leaf
• 2 medium Yukon gold potatoes, peeled and cut into 1/2-inch cubes
• 1/4 cup chopped fresh parsley leaves, optional
• Crusty bread, for serving, optional

Method

1. Cook the onion: Heat the oil in a 6 to 7-quart Dutch oven or large heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent, 6 to 8 minutes.
2. Meanwhile, brown the beef: While the onions are cooking, pat the beef dry with paper towels and season it with 1 teaspoon of salt and 1/4 teaspoon of pepper. Add the beef to the pot and cook, stirring occasionally, until no longer pink and browning in spots, 6 to 8 minutes.
3. Add the paprika, garlic, and caraway and cook, stirring constantly, until fragrant, about 30 seconds.
4. Add the stock and vegetables:
5. Add the stock, carrots, tomato, bell pepper, bay leaf, remaining 1 teaspoon of salt, and remaining 1/4 teaspoon of pepper. Bring the soup to a boil, then reduce the heat to medium-low to maintain a simmer. Cover and cook until the vegetables are tender, about 45 minutes.
6. Cook the potatoes:Add the potatoes to the pot. Cook, uncovered, until the beef and potatoes are tender, about 25 minutes. Season to taste with additional salt and pepper as desired and remove the bay leaf.
7. Ladle servings into soup bowls, sprinkle with parsley, if desired, and serve with crusty bread for dipping.

Refrigerate leftovers in an airtight container for up to 5 days.

Nutrition Facts

(per serving)

386

Calories

French Onion Chicken & Rice

 

Article

• Yield: 4 servings

Ingredients

• 4 bone-in, skin on chicken thighs
• Salt and pepper
• 2 tbsp avocado oil
• 2 yellow onions, thinly sliced
• 2 tsp coconut sugar (optional)
• 1 cup jasmine rice, rinsed
• 2 cups beef broth
• 1 tbsp coconut aminos
• 1 tbsp white wine vinegar
• 2 bay leaves
• 2 tsp thyme leaves, divided
• 2 tsp ghee, sub butter
• 4 oz shredded gruyere cheese

Instructions

Pat the chicken thighs dry and lightly season on both sides. 

1. Using a large, deep oven safe skillet, heat the avocado oil over medium-high heat. Once the oil is shimmering, add the chicken thighs, skin side down. Allow to crisp thoroughly until the thighs easily release from the pan, this will take about 5-7 minutes. Flip and cook on the other side for 2-3 minutes before setting aside on a clean plate.
2. Set the oven to preheat to 375 F.
3. Reduce the heat to medium, adding more oil if needed. Add the yellow onions to the pan and a pinch of salt. Stir the onion for about 15 minutes, allowing to cool slowly. To speed up the process, add the coconut sugar and toss to coat. Saute for about another 5 minutes or until the onions are softened and golden brown.
4. Add the jasmine rice and toss for 2 minutes to gently toast the rice. Pour in the broth, coconut aminos and white wine vinegar and gently stir. Bring to a low boil and add 1 tsp of thyme leaves, bay leaves and ghee. Transfer the chicken back to the pan, spooning some of the cooking liquid over the chicken.
5. Place the lid on the pan and transfer to the preheated oven. Bake for 30 minutes.
6. Remove from the oven, and carefully remove the lid. Ensure the rice is cooked and the chicken is 165 F. Top with the shredded cheese and return to the oven, turning the heat up to 400 F. Bake until the cheese is melted.
7. Top the skillet with more thyme, and serve! 

Nutrition

Serving Size: 1 servingCalories: 491Fat: 24.5gCarbohydrates: 24.7gFiber: 1.5gProtein: 41.1g

Chicken & Chorizo Risotto

 

Video

This was absolutely unreal & less than 500 calories! We made 4 servings so we could freeze 2 for next week 😋

Ingredients (4 servings) 👨‍🍳

• 100g chorizo
• 300g chicken thighs
• 150g dried risotto rice (I got mine from tesco)
• 2 peppers (1 used frozen)
• 1 tbsp lazy garlic
• 1 red chilli
• 1 onion
• 1 litre of chicken stock
• 2 tbs smoked paprika

How to make 👨‍🍳:

- throw your chopped chicken thighs into a pan with a tbsp of paprika and cook for 8 mins. Once cooked, put your chicken on a plate.

- to the same pan, add the chorizo, chopped onions, peppers, chopped chilli, garlic, and 1 tbsp of smoked paprika, with salt and pepper. Let these cook through for around 10 minutes.

Add the cooked chicken back to the pan as well as the dry risotto rice.

-then add the chicken stock to the pan until the rice is covered, place a lid on top, and let it cook for 15-20 mins until the stock has been absorbed into the rice.

Old-Fashioned Beef Stew

 Article

• Total Time 2 hours 45 minutes
• Prep Time 15 minutes
• Cook Time 2 hours 30 minutes

Ingredients

Yield: 4 servings

• ¼ cup all-purpose flour
• ¼ teaspoon freshly ground pepper
• 1pound beef stewing meat, trimmed and cut into inch cubes
• 5 teaspoons vegetable oil
• 2 tablespoons red wine vinegar
• 1 cup red wine
• 3½cups beef broth, homemade or low-sodium canned
• 2 bay leaves
• 1 medium onion, peeled and chopped
• 5 medium carrots, peeled and cut into ¼-inch rounds
• 2 large baking potatoes, peeled and cut into ¾-inch cubes
• 2 teaspoons salt

Step 1

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

Step 2

Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.

Image of scraping up the fond at the bottom of a dutch oven when making beef stew. 

Step 3

Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Spanish Poor Man´s Potatoes

https://youtu.be/d8jUgG7U7cI

Article

•  Prep Time 10 minutes
•  Cook Time 30 minutes
•  Servings 4

Ingredients

• 3 yukon gold potatoes
• 1 green bell pepper
• 1 red bell pepper
• 2 small onions
• 6 cloves garlic
• 1/3 cup extra virgin olive oil 65 ml
• sea salt & black pepper
• handful freshly chopped parsley

Instructions

1. Cut 3 yukon gold potatoes into rounds that are a 1/4 inch thick, then cut each slice into 4 evenly sized quarters, add the potatoes into a stock pot, fill with cold water, just enough to cover the potatoes, heat with a high heat
2. Meanwhile, cut 1 green bell pepper into thin strips, 1 red bell pepper into thin strips, thinly slice 2 small (or 1 large) onions, and cut a slit on 6 cloves of garlic (skins on)
3. Exactly 10 minutes after turning the heat on the potatoes they should be cooked al dente, you dont want to over cook them, or they will break apart when you fry them, pierce one with a toothpick, if it easily goes in but with resistance, they are perfect, drain into a strainer and run some cold water over the potatoes
4. Heat a large deep pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute add in the sliced onion and the cloves of garlic, mix with the olive oil, after 2 to 3 minutes and the onions are translucent, add in the strips of green and red bell pepper, continue to mix with the olive oil, after 6 minutes and the bell peppers are tender, add in the boiled potatoes, gently mix together so the olive oil is coating all the potatoes, mix every 1 to 2 minutes
5. About 12 to 15 minutes after adding the potatoes and they have developed a light golden color, season everything with sea salt & black pepper, mix together and transfer everything into a large serving dish, sprinkle with freshly chopped parsley, enjoy!

Slow Cooker Cheeseburger Soup

 

Article

• Prep Time:15 mins
• Cook Time:8 mins
• Slow Cook Time:4 hrs 30 mins
• Total Time:4 hrs 53 mins
• Servings:6

Ingredients

• 1 pound ground beef
• 1/2 cup chopped yellow onion
• 2 1/2 cups lower sodium beef broth
• 2 russet potatoes, peeled and chopped
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (10.5-ounce) can condensed Cheddar cheese soup
• 1 (8-ounce) can tomato sauce
• 1/4 cup ketchup, plus more for garnish
• 2 tablespoons yellow mustard, plus more for garnish
• 1 cup shredded Cheddar cheese, plus more for garnish
• 1/2 cup chopped dill pickle slices
• 1/4 cup finely chopped red onion

Directions

1. Gather all ingredients. 
2. Cook ground beef and yellow onion in a large skillet over medium heat until browned, stirring to break up with a wooden spoon, about 8 minutes; drain fat.
3. Transfer beef mixture to a 4- to 5-quart slow cooker. Add beef broth, potatoes, tomatoes, soup,  tomato paste, ketchup, and mustard. Stir to combine. 
4. Cover and cook on Low 9 to 10 hours or on High 4 1/2 to 5 hours, until potatoes are tender.
5. Stir Cheddar cheese into the soup. 
6. Garnish servings with pickles, red onion, additional cheese, ketchup and mustard.

French Onion Baked Potatoes

Article

•  Active Time:20 mins
• Total Time:1 hr 20 mins
• Servings:4

Ingredients

• 4 large russet potatoes (about 12 ounces each), scrubbed and patted dry
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more for garnish
• 1/4 cup salted butter, softened
• 1/4 cup sour cream
• Frenched Onions, warmed
• 4 ounces Gruyère cheese, shredded (about 1 cup)
• Thyme leaves, for garnish

Directions

1. Preheat oven to 400°F. 
2. Prick each potato all over using a fork. Rub potatoes evenly with oil and sprinkle with salt and pepper. 
3. Place potatoes directly on oven rack, and place a sheet of aluminum foil on lower rack to catch any drips. Roast until a paring knife inserted into potatoes meets no resistance, about 1 hour. 
4. Remove potatoes from oven and transfer to a small rimmed baking sheet lined with foil; let cool 5 minutes.
5. Cut a lengthwise slit down center of each potato about three-fourths of the way through; squeeze sides to open potato. 
6. Season inside of potato to taste with additional salt, and top with evenly divided butter, sour cream, Frenched onions, and Gruyère.
7. Preheat broiler with oven rack about 5 inches from heat source. Broil potatoes until Gruyère is melted and just starting to brown, 1 to 3 minutes. 
8. Garnish with thyme leaves and additional black pepper. Serve hot