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1M views · 15K reactions | Crispy Feta Greek Salad | This recipe is inspired by a traditional Greek salad full of thick-cut tomatoes, peppers,cucumbers, and olives. The feta cheese, though, gets a little... | By Feel Good Foodie | If you cut feta cheese into small cubes, toss them with cornstarch and fry them for a few minutes with olive oil. They create these little salty crunchy bites that are perfect for adding to salads. I'm using them to make a twist on Greek salad with tomatoes, cucumbers, peppers and olives. Everything goes in a bowl together and then the dressing is only olive oil, lemon juice, salt, and zatar. I love how simple the salad is but the fried feta on top gives it something really special. They look like croutons and they're so fun to munch on. So good.

1.3M views · 102K reactions | One pot chuck roast If you’ve loved my previous chuck roast recipes, this one is even easier and more delicious. It takes just 10 minutes to prep and it cooks low and slow in the oven all in one pot. Its a perfect meal prep recipe and easy protein for so many meals. I use this for multiple recipes like these tacos, stuffed peppers, and soups. All of those recipes are in my FREE bonus ebook when you preorder my cookbook. 👉🏽Comment COOKBOOK and I’ll DM you the link to preorder my cookbook, and as a bonus, send you a free bonus ebook with tons more healthy recipes. Here is how to make it: 1.Preheat oven to 325F. 2.Add 3lbs chuck roast to an oven safe dish (with a lid, or you can cover it with foil). Add 1 thinly sliced yellow onion at the base with 4-5 minced garlic cloves. 3.Season both sides of beef with 3-4 generous pinches salt, pepper, 1 packet of taco seasoning. Rub well on all sides. 4.Pour in 17oz beef broth and add 2 chipotle adobo peppers (from the can). 5.Cover, then place in the oven at 325F for 4hrs. If your chuck is more than 3lbs, aim for about an hour per pound + 1 hour. So if its 2 lbs go for 3 hrs, etc. 6.After 4hrs, remove from the oven, shred using two forks, mix well with the drippings, then put back in the oven at 400F for 30-40 mins. Mix again when you remove from the oven and use it as your protein for whatever dish you want. I served these inside lowcarb tortillas with mashed guac, fresh chopped cilantro, cheese, and hot sauce. 👉🏽Comment “COOKBOOK” below to preorder my cookbook and receive this plus other healthy recipes & sauces for the new year. ENJOY! . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #mealprep #healthyrecipes #goodmoodfood #healthyfoodshare #whatsonmyplate #healthyrecipes | Arash Hashemi

French Onion Potato Casserole | PRINT the recipe: https://www.wyseguide.com/french-onion-potato-casserole/ No one ever complains when there’s a delicious potato side dish. And this... | By Wyse Guide | This Christmas, you're going to make french onion potato casserole. Why? Because it's right in front of me and I'm going to take you through each step so you know how easy it is to get those caramelized onions to get all the flavor in these potatoes with the skin on so it's even easier mashed potatoes to make a beautiful potato bake for your holiday table. Let's go. Merry Christmas. If you are from the Midwest, you know a potato casserole. It's what brings the party together if you're going to have a big occasion meal and so for this Christmas, I'm making a French onion potato bake or potato casserole which really what we have to start with is potatoes. No, we are not starting with box mixed potatoes. We are starting with real russet potatoes because I want the flavor and I want the good potato. Now, I'm going to make it easy. We're not peeling them. We're scrubbing them. Now, a couple I did peel because they were turning green so I peeled off that green but otherwise, I'm just taking these russet potatoes and I'm slicing them you can see in like oh half inch size pieces you want them to be somewhat even just so they bake evenly and the reason and you can see I have other recipes for this too I'm leaving the peel is because once it is smashed with all this goodness and mashed together you know no different and honestly I am someone that always if I can we'll keep a peel on something whether it's winter squash you know zucchini whatever it is because there's nutrients in that peel there's fiber in that peel why get rid of it and these aren't mashed potatoes this is potato bake so we can do it so the potatoes right in here and what I'm going to do is add water and we're going to let this come to a boil turn them to a simmer and just cover them until they're cooked but while that's happening since we're making this French onion we're going to get the onions ready Now, when I say french onion, I'm not mean a traditional french dish. I'm saying if you're from America, you know we love what? French onion dip, the french onion in that sense which is going to be caramelized onion is what we're going to need to start with to get that deep kind of sweet onion flavor. We need them to cook down in some butter which if you're going to make a good homemade french onion dip, no, not the packet, the actual homemade stuff. This is the same way you would need to do it. So, I thinly slice some onion up and it looks like a lot but it really cooks down almost to nothing. So, you need to start with lot of onion. So, what I have here, you can see is some butter that's just been melting and what I want to do is add all of this onion right to it. So, we're going to put this right in here and we need to cook it low and slow enough. I'll turn it down here a bit just so it begins to slowly caramelize and this is a long process. You have to be patient with this but what I will do is add some salt to this. It brings out the moisture, excess water in them, helps it break down even quicker while I'm at it. I am going to salt my potatoes that are still coming up to a boil. It's just as a good step to season everything as you go. So I'm going to let this slowly saute down just slowly wilt down to this dark beautiful caramelize texture. The potatoes are done and I just drain them obviously. Let some of that steam here escape. Over here on the stove, the onions, I'm going to show you. They're still caramelizing. They're not done yet. This is a patient process. So I want to let them sit here just a little bit longer. Keep getting darker. It's what it does is it slowly extracts the sugars of cooks off some of the excess liquid and onions. Cooks it down until it caramelizes. So it's a long process but you want that process. So as the steam is escaping, what I want to do is just take an old-fashioned potato masher and go in and start mashing these best I can. Now, I'm not using a mixer here. I'm just using a masher because it's such a simple process. What I like to do is get them as mashed as possible before I add in although what we're going to call the good stuff. It's the stuff you use during the holidays for the special occasion things. It's not like an every night potato. So, I'm just going to go through mash em as I can then we'll start adding in. I have the mostly mashed. Now, I once had someone tell me lumps and homemade mashed potatoes let you know what that they're real potatoes. Don't worry about that. I mean, we're having the texture from the skins anyway which I think is kind of nice to add color and texture. If you don't, you can peel em but I wouldn't. So, what I'm doing here is finishing it up and now we can start adding in all the extra components that make a potato casserole something special. So, we're going to start with cheese. It's room temperature obviously. Cream cheese is also really good because it makes this kind of the convergence of a french onion dip because french onion dip would have cream cheese in it in a potato casserole. We're going to add in some sour cream. Yeah it's it's you can understand why these are being made around the holidays and not just a Monday night. Now if you need something special do it on a Monday night. We're going to add in some warm. This is hot to the touch. Whole milk. We're going to add those right in there. We're going to add in black pepper, super important to me in any potato, little bit more salt, and then some Parmesan cheese which I grated some but I needed some more and so we're going to take here the grater and we're going to put in a little bit more and yes, this is an extra big hunk of it. Around the holidays, I like to get a big hunk of it and just use it best I can and it's just fun to have a big hunk because you can use it in so many things. I'm going to add in about half of this Monterey Jack cheese. The rest will go on top. Monterey Jack is just like a nice cheese that will add in the flavor and that's the beginning of these perfect potatoes. And now that everything's in there, I'm just going to take the masher again and just keep mashing it up to bring all this together. So we're melting in that cream cheese. We have the cheese that's going to slowly melt into it and don't forget. We haven't even added one of the best parts which is those caramelized onions that I can smell and we're just about ready to finish up on. We're going to put this all together. Finish up the onions here and we're just about done. Now with those potatoes mixed up. You can see my onions. I mean they have now darkened both from the caramelization and from just being on the stove. So we're going to add in a couple components here. I really want to bring out and pronounce that caramel that caramelize flavor. Some moistureshire sauce. We're going to add that right in. It's going to sizzle. We're going to add in some chopped garlic. I don't want it to do it when it was on the stove because I didn't want it to get more burned. So, I just want it to really get warm through in this. When you just stir that around and that you can see that sauce is actually bringing up a little bit of those darkened bits which is what I want and instantly, if you guys were here, it's like an umami bomb with umami is that sense of like that depth of flavor that you just can't get from other things and what I love is you get the garlic, that sauce really brings it out. The caramelized onions. And so now on its own just by here it'd be really strong. But when you add it into these potatoes. Which is add all that in. All that flavor. All that goodness. This is where these become French onion potatoes. What I'm going to do now is just stir those in. There's no reason to have to mash them in. I'm going to take a spatula. Cuz we're now at the point where we're going to put them together and put them in a casserole dish. So when we're stirring in those onions. Look how they just mix in. Is that not a thing. It's like you're taking a couple of your favorite things and making something even better. So, we're stirring them together so we really get them mixed in throughout. Ain't that beautiful? I love the textures and I love that the skins kind of play with those onions and just all kind of works together. So, I have a buttered baking dish back here and this point, you can put this in the fridge and then, wait to bake it for a day before so you can have this ready to go and it can then be fresh from the oven but what I'm going to do is pour all this right in here and you can see how beautiful mixed it is and I like the textures I like that you see some color in there it's just not bland potatoes and you can try to tell yourself you're getting extra fiber at the skins you know around the holidays any little extra bit can make a difference and we're just going to spread those out into an even layer I butter the dish just so it wouldn't stick as bad and butter to me adds more flavor to this than a baking spray would and we're going to then just pop this in the oven before we do that you can see here now remember if you would put this in the fridge at this point when you go to put them in the oven it's going to take longer because they're going to be cold I'll let them sit out before you bake them at room temperature for probably an hour to warm up slightly and then I would bake em but this now It's a thing of beauty and you can eat them right now as is. I just like to warm them up through just because I'm adding some of those things cools them down but then also put a little bit of cheese on top. By the way, if you haven't been to the Midwest, this is your welcome to the Midwest with a potato casserole. I'm just telling you, it's good and I do always freshly grape my cheese. I don't like that pre shredded stuff. I think it has a weird, I don't like something they put with it that has a weird kind of texture to it, sawdusty so times a little grainy so I just like to take that hunk of cheese and shred it right on top so now I will put it all around make sure it's even and we're going to put this right in the oven then we're going to eat I put it out of the oven now you can see that I like to let the cheese get a little bit brown on top you don't have to I just think it's nice and then we put on some chives because you know a little bit of green I just when you're having something that's kind of potatoes it's nice to have some green isn't it it just breaks it up and it makes it look fancy and that's what the holidays are about so now we can just enjoy them obviously this serves a nice dough so like when my family's all over this is what we're going to eat so you get those caramelize potatoes look how it's like a mashed potato in there I mean that to me is a glorious thing you get the cheese on top. It smells amazing if I do say so myself. Keep in. There's nothing bad to say. What I like is they're creamy like a mashed potato. You can get the hits of just little bits of that caramelized onion that Worcestershire. Brings it out even more and adds more flavor and then really what you do is you get all those other elements, the creamy, the tangy with the cream cheese and the sour cream. It just comes together for a great potato bake. It's great for the holidays. It's great for Christmas. It's great really for anytime you want to celebrate and have this on the table for something special and you can make it ahead. Bake it before so it makes it even easier as always share this video around if you're inspired or excited because someone else might be too helps me it helps them helps all of us realize good food you're able to make it at home check my website Wise Guy. com for this recipe and all my others until next time merry Christmas.

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