MariCooks

Hot and delicious hearty chicken noodle and pressed tuna wrap is what’s special today Makes you want to savor every bite

@MarsHomestead I sent request too

Well were preparing for the inevitable. If you would like to continue sharing your meals with people who appreciate food, this is the place. Come join the group chat.💛 x.com/i/chat/group_j…

@summer_food Your photography makes it look even more bite-worthy

SLOW COOKER POT ROAST Ingredients: 3 lb chuck post 3 lbs quartered russet potatoes or baby potatoes 2 lbs quartered peeled carrots 1 tsp onion powder (or 1 sliced onion) 3 teaspoons minced garlic (optional) ½ cup prepared horseradish (do not use the sauce version) 4 cups beef stock Oil For the gravy: 2 tbsp flour 2 tbsp butter 2 cups slow cooker cooking liquid Instructions: 1. Heat the searing oil in a pan over medium-high heat. Season the chuck roast with salt and pepper. Sear the meat on all sides until browned. 2. Place the potatoes and carrots in the slow cooker. Season. 3. Add the seared chuck roast on top of the vegetables. If using onion powder, sprinkle it over the roast. Alternatively, add sliced onions and minced garlic. 4. Spread the prepared horseradish over the top of the roast. 5. Pour the beef stock into the slow cooker but around the meat, so horseradish isn't disturbed. 6. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily shreddable. For the gravy: 1. Once the pot roast is done, remove the meat and vegetables from the slow cooker and set aside. 2. In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux. 3. Slowly add 2 cups of the cooking liquid from the slow cooker (make sure this is strained from slow cooker) to the roux while whisking continuously. 4. Cook the gravy until it thickens to your desired consistency. 5. Serve the pot roast with the vegetables and drizzle the gravy on top. Enjoy!

Delicious and simple corn with a nod to street corn Great treat for any party or event and doesn’t break the bank

@_donutninja What kind surgery and glad you’re better What kind of mandolin is this?

Surgery went very well. Making French onion soup for my guys before I crash. I have to share the mandolin I use for stuff like this. It is very safe, for those afraid of slicing their fingers, and is. Try adjustable. Consistent slicing, handy catching bin. It’s awesome.

Sautéed carrots and onions, all finely diced => Perfect start for any soup or stew stock

@becky_sing84602 I’ve Also been seeing bunnies

I saw a bunny in the yard while I was drinking coffee this morning. It's the simply joys that lighten a heart.🤍🐰

Today’s special treat Chocolate Dipped Strawberries Brioche/Challah French toast Complimentary mimosa What’s not to like?

@MarsHomestead Oh and do an egg wash (just egg yolk) on top before putting into the oven

The braiding comes after you punch it the first time and then you let it rise again already braided. Very basic recipe is 240 ml of warm water, 2 eggs, 2&1/4 tablespoons of yeast, I do instant rising, 4-4.5 cups of flour, 1/3 cup of oil. I use olive oil or sunflower oil. Olive oil is fine even though many say don’t use it A pinch of salt and 1/2 cups of honey or maple syrup Mix it, knead it, let it rise for 2 hours minimum, room temperature Punch slowly, divide into two or three evenly sized pieces and braid those, let it rise for another two hours Bake at 350 in an oven for 35 minutes

More of challah / brioche baking

Cooking with Grok is absolutely a life saver Just hard boiled my eggs in an air fryer to a perfect state Preheat your air fryer to 275°F Layer your eggs into a basket or a baking sheet (if it’s an oven air fryer like mine) Cook in smaller air fryer for 15-17 minutes at 275°F Layer Or in larger for 25 minutes at 275°F Take the eggs out and immediately immerse into an ice bath Peel in 10-15 minutes and they come out perfect every time I’m so happy I asked Grok. No longer need to watch the water or time myself ever!

Mini peanut cookies with chocolate chips Heaven came early just to say hello

I did punch it Current situation

When your dough is ready to be punched

Shrimp Pasta Alfredo Bon appetite

Eggs, cheese, bacon toasted quesadilla, salsa and guacamole What more do you want?

@_donutninja Interesting one, sounds delicious

Trying out a new cookie flavor at the farm store. 🤞🏻it does well! Sourdough Cookie Butter cookies.

Cauliflower steak for when you want something light for your dinner Cut your cauliflower in 1-1.5 inch slices Oil, salt, pepper, paprika and lemon juice (Optional to dip the cauliflower into an egg dip of mixed eggs and spices for more body and texture of the steak) Sear on medium high pan for 3-5 minutes each side Enjoy your meal

@OrahOnX Thank you my dear, it does need updates now that I’ve expanded what I offer

@MariCooksOnX Your website looks amazing Mari!!!

Making beef in a wok is one of the easiest things you can do as meal prepping and no need to go all Asian flavors either Sautee you beef or other protein in a wok and take it off when it’s about 80% cooked Sauté the veggies of your choice in same wok, add your pre-cooked protein and cook for 2-3 more minutes It’ll take you not more than 30 minutes along with preparing and cooking the entire meal