How you doin’? Sometimes an Instant Pot is the right decision and other times your Slow Cooker is the way to go. This Bunkhouse Beefy Pot Roast recipe is one of those perfect fall/winter recipes… a great idea for any night of the week, and so easy in your One-Pot Slow Cooker.
 
The secret to this recipe is to incorporate a little Hidden Valley Original Ranch Seasoning Mix for extra delicious flavor in every bite.
 
Pot roast is an all-American beef dish made by slow cooking a cut of beef in moist heat. Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. While the toughness of their fibers makes such cuts of meat unsuitable for oven roasting, slow cooking tenderizes them, while the beef imparts some of its flavor to the water or wine.
 
Prep time:  10 minutes
Cook time:  8 hours
Yield:  8 servings
 
Ingredients 
4 pounds beef roast
3/4 cup beef broth
1/4 cup cheap red wine
1-1/2 pounds new potatoes cut in halves
4 large carrots, peeled and cut into 1-inch chunks
1 seasoning packet or 3 tablespoons Hidden Valley Original Ranch Seasoning,
 
Directions (that couldn’t be easier)

1. Place the beef roast in the bowl of a slow cooker. Sprinkle the ranch seasoning mix over the roast and rub it in well.
2. Pour the beef broth and wine around the roast.
3. Set the slow cooker/crockpot to LOW and cook for 6 HOURS.
4. Add the potatoes and carrots and cook for another 2 HOURS.
5. Slice and serve hot with potatoes and carrots.

ChefSecret:  You can use any spice mixture to add flavor. Make it a south of the border flavor, barbecue or even Asian in profile.

Quip of the Day:  Three workers were having lunch on a bridge. They were each discussing what they had for lunch.
 
Sam had a ham and cheese sandwich: “Man if my wife packs ham and cheese one more time this week I am jumping off this bridge.
 
Tony had roast beef: “Me too man, I’m sick of roast beef. If I get this one more time this month I’m jumping off.”
 
Carl had meatballs. “Cripes, I’m sick of meatballs. If I get this one more time I’m jumping too.”
 
The next day the workers were eating lunch again. Sam unpacks his and is happy to see a tuna sandwich. Tony also is excited to see a turkey sandwich. Carl unpacks a meatball sub, cries in dismay, and leaps from the bridge to his death.
 
“Oh my god!!!” yells Sam. “What the hell was Carl thinking?” “I don’t know, he packs his own lunch!”
-------------------------------------------
Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #PotRoast #SlowCooker #CrockPot #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? It’s Happy Hour South-of-the Border Style!
 
One of the most classic Mexican cocktails is the Paloma! This easy bubbly cocktail combines tequila with grapefruit to make a simple sour that’s sweet tart and refreshing. It’s perfect for happy hour drinks, or water it down and it could be a brunch punch, too. The Paloma is traditionally made with grapefruit juice and soda water.  (See ChefSecret)
 
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients
Flaky sea salt & grapefruit wedge, for the garnish
2 ounces tequila blanco
1/2 ounce fresh squeezed lime juice
2 ounces fresh squeezed grapefruit juice
1/2 ounce simple syrup
1 ounce soda water
​ 
Directions
1.    Cut a notch in the grapefruit wedge, then run the grapefruit around the rim of a glass.
2.    Dip the edge of the rim into a plate of flaky sea salt.
3.    To the glass, add the tequila, lime juice, grapefruit juice and simple syrup and stir until combined.
4.    Fill the glass with clear ice.
5.    Top with soda water and serve!

ChefSecret:  You can easily substitute the fresh grapefruit juice and soda with 3-ounces of Squirt.  Squirt is a grapefruit flavored soda.

Quip of the Day:  A Mexican man sneaks across the border to watch his favorite football team play and makes it all the way to the stadium. He doesn't have tickets,  so he finds a large pole to climb up on and jumps down into the top of the bleachers to get a bird’s-eye view of the game.
After the game was over, his buddies back in Mexico ask him how the game was…  he replies: "I don't know why you all don't think Americans are nice. As soon as I sat down everyone turned around, looked at me, and started singing 'Jose, can you see?'"
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #PalomaCocktail #TequilaBlanco #GrapefruitJuice #Tequila #Squirt #FallHappyHour #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Located at Farmer’s Market on La Cienega Boulevard, Royal Bakery was one of the old fashioned Los Angeles bakeries. Their cupcakes were great, and their chocolate cupcakes were perfect—yes, I said perfect… at least to my 12-year old taste. Before Royal Bakery closed, I did get the exact recipe.
 
I found that these chocolate cupcake and frosting recipes are easy to whip up in your own kitchen and are sure to please the crowd no matter how you celebrate birthdays, Thanksgiving, Christmas, Easter gatherings and other fun get-togethers throughout the year.
 
Bake these rich, moist chocolate cupcakes in the oven using unsweetened cocoa powder for a decadent cupcake. Then, try creating homemade frosting to cover each cupcake. Finally, if you’d like an extra visual pop and culinary crunch, consider placing decorations on top in different arrangements and color combinations.
 
Life just got a whole lot sweeter with these simple chocolate cupcake and frosting recipes that will add more joy to your everyday after-school snacking.
 
Prep time:  15 minutes
Bake time:  23 minutes
Cool time:  45 minutes (before frosting)
Yield:  36 small cupcakes

Directions 
2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (I prefer Guittard)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon kosher salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cups homemade chocolate frosting (see recipe below)
Small candy decorations (optional)
 
Directions

1. Heat an oven to 350° F.
2. Line the muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
3. Stir together all the dry ingredients in large bowl.
4. Add the remaining ingredients except boiling water.
5. Beat on medium speed of electric mixer for 2 minutes.
6. Stir in boiling water (batter will be thin).
7. Fill the muffin cups 1/2 full with the batter.
8. Bake for 22 to 25 minutes or until a cake tester inserted in center comes out clean.
9. Cool completely. Frost with chocolate frosting and garnish with sprinkles, if desired.

ChefSecret:  For a richer, moister cupcake add 1 ounce melted dark chocolate to the cupcake batter.

                                   5 X 5 Chocolate Butter Cream Frosting
With only 5 ingredients and 5 minutes of your time, you can make a delicious chocolate frosting packed with just the right amount of chocolate flavor. This quick and easy homemade chocolate frosting recipe is a great one to dive into with your kids and once it’s ready, the whole family can enjoy a frosted chocolate treat of your choosing including licking the bowl and beaters! Easily spread this soft chocolate icing on cakes, cupcakes, brownies or dessert bars. Awaken your taste buds to a whole new level of chocolate yummmm.
 
Ingredients 
1/2 cup unsalted butter (1 stick)
2/3 cup unsweetened cocoa powder
3 cups confectioners’ sugar
1/3 cup whole milk
1 teaspoon vanilla extract
 
Directions

1. Melt 1/2 cup of butter.
2. Stir in 2/3 cup of cocoa powder.
3. Alternately, add 3 cups of powdered sugar and 1/3 cup of milk, beating to spreading consistency.

 
Quip of the Day:  What is the difference between successful bakers and failed ones?  Failed ones only dream of cupcakes while others bake it happen.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dessert #Baking #Cupcakes #RoyalBakery #ChocolateCupcakes #Guittard #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Allow your tastebuds to travel back to the fantasy of the Arabian Nights. Kabsa is a much-loved Saudi dish that combines a bold contrast of Mediterranean flavors: it’s bright with sumac and lemon and yet full of earthy, warming spices like cumin, cinnamon and allspice. It’s also one of those showstopping platters that, with just a little forethought, you can make on an average weeknight. It’s one of the best and easiest sheet-pan dinners.
 
I like to start the Kabsa chicken in the marinade in the morning. This is an easy approach because it’s just lemon juice, olive oil, garlic cloves, and the spices — no chopping or fussing. And that gives the chicken plenty of time to soak up all that flavor.
 
About 40 minutes before dinner, you can toss it in the oven and then use the roasting time to prep all the garnishes and pour a glass of wine.

The Kabsa comes out of the oven a burnished  deep mahogany brown, very crispy, and so unbelievably juicy. The thing to do is to serve it on a platter of warm bread, lentils or rice so they sop up all that juicy goodness. If your family and friends are like mine, they’ll pull off chunks of bread just as I did with one of the princes in Dammam, KSA and fold them around the deeply aromatic chicken, crunchy toasted pine nuts and pungent red onion creating the perfect bite.

Prep time:  10 minutes
Marinade time: 1 hour or up to overnight
Cook time:  40 minutes
Yield:  4-6 servings

Ingredients 
2 pounds bone-in, skin-on whole chicken legs (leg and thigh)
1/4 cup freshly squeezed lemon juice
3 tablespoons olive oil
2 tablespoons crushed garlic cloves
1-1/2 tablespoons sumac
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1-1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 red onion, halved and thinly sliced
4 cups cooked rice
4 pieces naan or crusty bread, warmed
2 tablespoons toasted pine nuts
2 tablespoons freshly chopped parsley for garnish
6 grilled lemon wedges, for serving
 
Directions

1. Using a chef’s knife, score the tops of the chicken legs diagonally, about 1” apart. This allows the meat to contract during cooking to stay crispy and juicy.
2. In a large bowl, whisk together lemon juice, olive oil, garlic, sumac, cumin, allspice, cinnamon, salt, and black pepper.
3. Add in the chicken pieces and mix until the chicken is well coated.
4. Add in the red onions, cover with plastic wrap, and marinate in the refrigerator for 1 hour or up to overnight.
5. Pull the chicken from the refrigerator, preheat the oven to 400⁰ F and line a sheet pan with parchment paper.
6. Transfer the chicken pieces and onions to the sheet pan. Roast for 40 minutes or until the chicken is dark brown, the juices run clear, and the internal temperature reads 170⁰ F on an instant-read thermometer.
7. Spread the cooked rice on the serving platter, and place chicken pieces and onions on top.
8. Add warm naan around the sides of the platter and garnish with the pine nuts and parsley.
9. Serve hot with grilled lemon wedges.
10. Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.

ChefSecret:  I like to grill the lemon wedge garnish when I have the time; it improves the look of the plate and the flavor of the lemon. You can also serve Kabsa atop a bed of cooked rice. 

Quip of the Day:  What day of the week do chickens hate most? – Fry-day! 
-------------------------------------------
Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

​#Entree #ChickenKabsa #RoastChicken #MedFlavors #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? It’s the beginning of the 2024 football season, and in my house, we’re celebrating the old Packers. My Green Bay Slammer is a traditional mixed drink that may have its roots in Ireland and has become a popular choice for those looking to enjoy a strong and flavorful cocktail.
 
This unique drink combines two well-known Irish spirits, Guinness and Irish whiskey, to create a bold and robust flavor that is sure to please any whiskey lover. The combination of these two powerful ingredients creates a drink that is both smooth and rich in taste, making it a favorite choice for those looking to enjoy a classic Irish beverage at the football stadium… or in your man cave or family room.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients
6 ounces Irish stout beer
3/4 ounce Irish whiskey
3/4 ounce Irish cream liqueur
 
Directions

1. Pour beer into a pint glass.
2. Pour whiskey and cream liqueur into a shot glass.
3. Drop the shot glass into the bottom of the pint glass and drink the entire contents at once.

ChefSecret:  My Green Bay Slammer is often enjoyed as a shot or in a small glass, making it a popular choice for those looking to savor the intense flavors of the drink in a single shot. With its strong and hearty profile, this cocktail has gained popularity among those who appreciate a strong and robust drink. Whether enjoyed on its own or as a part of a larger cocktail menu, the Green Bay Slammer is a beloved choice for those looking to experience the bold and distinctive flavors of Irish spirits and Green Bay sports.

Quip of the Day:  The Pope, the Packers & the Vikings
On a tour of Texas, the Pope took a couple of days off to visit the coast for some sightseeing. He was cruising along the beach in the pope-mobile when he heard a frantic commotion just offshore. A helpless man wearing a Minnesota Vikings jersey was struggling frantically to free himself from the jaws of a 25-foot shark.

As the Pope watched, horrified, a speedboat came racing up with three men wearing Green Bay Packer jerseys. One quickly fired a harpoon into the shark's side. The other two reached out and pulled the bleeding, semi-conscious Viking Backer from the water, Then, using long clubs, the three beat the shark to death and hauled it into the boat.

Immediately the Pope shouted and summoned them to the beach. "I give you my blessing for your brave actions," he told them. "I heard that there was bitter hatred between Green Bay Packers & Vikings fans, but now I have seen with my own eyes that this is not true."
 
As the Pope drove off, the harpooner asked his buddies "Who the heck was that??" "It was the most knowledgeable Pope," one replied. "He can summon God anytime and has access to all of God's wisdom."

"Well," the harpooner said, "he may be knowledgeable & have access to God's wisdom, but he knows squat about shark fishing. Is the bait holding up okay, or do we need to get another one?"
------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #HappyHour #GreenBaySlammer #IrishStout #Whiskey #IrishCreamLiqueur #Packers #GreenBayPackers #FallHappyHour #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2024