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Recipe below -2 lbs stew meat -avocado oil (or olive oil) -Peperoncinis + Juices -1 onion sliced -3-50 garlic cloves chopped -2 cups broth (any kind, I often use better than bouillon in two cups water) -two gravy packets (found in seasoning aisle) -1/4 cup soy sauce -Rosemary -1/2 cup of wine (or sub for more broth) -salt and pepper 1. preheat oven to 300 2. Heat Dutch oven over medium high heat, add tablespoon or two of oil 3. Pat your meat dry, add salt and pepper generously. Brown meat in Dutch over in two batches, stirring a few times to brown all over. You just want a nice sear on the outside, a couple minutes should do per batch. 4. Remove stew meat and set aside. Add chopped onions to the Dutch oven and sauté until Carmel colored and soft. Add wine (or sub broth) and deglaze pan, cook for a few minutes until wine reduces. 5. Add broth, garlic, soy sauce, peperoncinis (as much or as little as you like), about a half cup of peperoncini juices, gravy packets & rosemary. Bring to a boil, turn off heat, cover with lid and cook in preheated oven for 2.5-3 hours. 6. In the meantime you can cook rice or potatoes to serve with meat. 7. I usually check it at 2.5 hours and if the meat is falling apart you know it’s done 8. Serve over rice or potatoes ❤️

It’s not enough, I need more color, more plants, should I stencil the chairs?? Should I paint the fan???🥲🫠 #cozyhome #cottagehome #diyhome #diyprojects

Recipe 👇🏻 Meat 8 cups water 3-4 pounds chuck roast 1 onion 8-50 garlic cloves 1 tablespoon salt 1 tablespoon black pepper 3 bay leaves 2 tablespoons Italian seasoning or rosemary & thyme sprigs Chile Sauce 8 guajillo chiles 3-5 arbol chiles 4 Pasilla chiles 2 ancho chiles 
4 garlic cloves
1/2 onion 4.5 cups water 1 tablespoon salt Tacos/Toppings Corn tortillas Chihuahua, Oaxaca cheese or Monterey Jack Onions Cilantro Preheat oven to 300 (unless using slow cooker). In a Dutch oven (or slow cooker) add water, meat, onions, garlic, seasonings. Cook in Dutch oven for 3 hours or slow cooker for 8. After about two hours I start the chile sauce. Remove stems, seeds and veins of chiles. Rinse well with water. To a pot (or high side cast iron pan) add Chiles, salt, garlic, onion and water. Bring to a boil and then lower heat to simmer for about 20 minutes. Let slightly cool before blending. A blender works best for this. When roast is done, remove onions, bay leaves, any bones (if used bone in) and large fat pieces. Remove meat and shred. Add meat back to pot. Using a sieve, strain the chile mixture into the pot. Just stir it all around the sieve to push all that liquid through. Usually takes two batches unless you have a large sieve. Discard skins/seeds etc from sieve. Stir everything well in pot. This can be eaten as a soup or made into tacos! For tacos, add oil to a pan, dip tortilla in consommé (liquids in the pot of beef) and add to hot pan. Add meat, onions, cilantro, cheese and fry until crispy. I set my oven on low with a baking sheet and put tacos in there to stay warm until they’re all ready. Dip tacos in consommé. #birria #birriatacos #cookingathome #recipes #diyhome #90skids #cozyhome

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Recipe below 4-5 lb chicken (inside parts removed) Olive or avocado oil 1 stick of butter 3-50 cloves of chopped garlic Salt, pepper, Italian seasoning Carrots and potatoes 1 lemon Half cup of water 1. Preheat oven to 400 F. You can use a cast iron pan, Dutch oven or Pyrex dish. Add oil in the bottom of your pan and add veggies, toss with salt, pepper and Italian seasoning and more drizzled oil 2. Melt one stick of butter and add chopped garlic. Make sure butter isn’t boiling or hot, just melted. You can let it cool a bit if needed. 3. Pat chicken dry and remove inside parts (if this grosses you out, just shake them out into a bag or the trash lol salt and pepper the chicken. Cut a lemon in half and put inside chicken cavity, you can tie the legs together but you don’t have to. Pour melted butter underneath the skin and on the outside of the chicken. Drizzle with a little bit more oil and add half a cup of water to bottom of pan 4. Cook chicken uncovered for 1 hour and 20 minutes. If you have the time, take chicken out every 20-30 minutes and baste the juices all over the chicken and veggies (my baster broke so I used a spoon lol). This gives the chicken a crispy skin. 5. Chicken is done when internal temp is 165 or juices are clear.

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Recipe below For the tortillas I just look up an easy recipe, they turn out different every time but they’re always so good. You can also just use store bought tortillas, pita, etc. -3 cans artichoke hearts -2 eggs -cup or more of grated Parmesan -2-3 cups of bread crumbs (or more) -avocado oil and 2 tbsp butter for frying -salt, pepper and onion powder/garlic powder optional -whatever toppings you like -sauce is tons of chopped garlic, 1 cup sour cream, 1/2 mayo, juice from whole lemon, dill, salt and pepper. Splash of water can be added if you like a thinner consistency. 1. Drain artichokes and chop up. Add artichokes, eggs, bread crumbs, Parmesan and seasonings to bowl. 2. For into a flat circular shape, like a patty. You can make these small or larger like I did here. 3. If you have the time, you can cover and refrigerate these whole your oil heats up. Heat oil and butter in a pan, just about 1/4”-1/2” of oil, the patties don’t need to be fully submerged. 4. Depending on how big you shaped them, they could take anywhere from 2-5 minutes per side. You want a nice crispy outside. I cook 3-4 at a time (depending on size). I also have my oven on low with a baking pan and will let them hang out in there until they’re all done. 5. Assemble however you like