Basically, I raid the crisper for vegetables that are past their prime and simmer them with broth, sautéed alliums, and canned tomatoes until everything is tender. That’s the whole idea.

Common elements I try to include:

• carrots and other root vegetables
• onions, leeks, or shallots sautéed until translucent in some sort of fat
• a 14-ounce can of diced fire-roasted tomatoes, drained
• chopped greens (spinach, chard, cabbage, kale, etc.)
• canned or homemade broth

Optional add-ins when I want to be fancy:

• a ham hock
• rehydrated dried mushrooms
• a couple of bay leaves
• fresh herbs

Time to make Garbage Soup!

Here’s a typical way I prepare this soup:

I start by chopping whatever alliums I have—leeks, green garlic, or shallots—and cutting up root vegetables like carrots and turnips. I also roughly chop a head or half of a cabbage or other sturdy green.

I drained a can of fire-roasted diced tomatoes and set them aside. For liquid I used homemade beef bone broth that I had on hand, but a good-quality chicken or vegetable stock works equally well.

I melt a couple of tablespoons of butter or oil over medium heat in a large soup pot, then sauté the leeks and green garlic until soft and fragrant.

Next I add the chopped carrots and turnips, then stir in the drained tomatoes and season with a bit of salt and pepper.

I pour in enough broth to cover the vegetables, add the cabbage, and bring the pot up to a boil. Once boiling, I reduce the heat to low and simmer the soup partially covered for about 30 minutes, or until all the vegetables are tender.

At the end I taste and adjust the seasoning with salt and pepper, then ladle the soup into bowls.

This soup is extremely forgiving: once you have a batch you can easily doctor it up with leftover roasted meats, pan-fried sausage, beans, or a handful of fresh herbs. It’s a practical, economical way to clear out the fridge and turn a mix of odds and ends into a comforting, flavorful meal.

If you enjoy improvisational cooking, try experimenting with different combinations of vegetables, herbs, and proteins to make the soup your own. Simple techniques—sweating alliums, using a flavorful broth, and allowing the soup to simmer until everything is soft—are what make these humble ingredients sing.

The post How to Make Soup from Leftovers: Zero-Waste Recipes for Every Meal first appeared on Adhani.

Yangnyeom gejang is my all-time favorite Korean dish, and I’m excited to share this updated recipe. It combines my aunt’s techniques with tips my mom taught me. I’ve tested many versions from restaurants and home cooks, and my aunt’s is the best in my book.

This version includes instructions for using frozen Korean blue crab, which I find more accessible and often tastier. I’ll also cover how to handle live blue crab if you prefer that route.

Cut, frozen Korean blue crab is commonly sold in Korean markets and usually comes in boxes labeled as frozen immediately after processing (washed and cut while still live). I’ve tried several brands and find Wang Korea produces the sweetest, most meaty crabs with the ideal ocean flavor. If you can find that brand, you typically don’t need to soak the crab in soju or lemon juice. Other brands may have a slight fishy smell and benefit from a 20–30 minute soak in soju and lemon juice before marinating.

Here’s what it looks like:

If using a brand that smells fishy, soak the cleaned crab in soju and lemon juice for about 30 minutes in the fridge, then drain and pat dry before marinating.

Live vs Frozen crab

Korean blue crab (ggot-gae, 꽃게) is different from the USA blue crab. Korean flower crabs have softer shells and sweeter meat. If you can get live Korean blue crab, that’s ideal, though in the U.S. live Korean crab is rare. You can use live U.S. blue crab, but I prefer frozen Korean crab because it tends to be sweeter, easier to eat (softer shell), and more convenient.

The main downside of frozen crab is you may miss fresh roe and tomalley that live crabs often offer. Choose the option that suits your priorities—flavor and texture or availability.

Female vs. Male blue crabs (read if using live crab)

For yangnyeom gejang, choose female crabs when possible—female crabs often carry eggs that add creaminess and flavor to the dish. Identify females by the rounded apron on the belly; males have a narrow, pointed apron.

Do not use dead crabs!

Important: never consume raw crab that has died before cleaning. Dead crabs release gut enzymes and bacteria that rapidly degrade meat and produce ammonia, which can cause illness. Always handle live crabs carefully and follow safe preparation steps if you plan to eat them raw.

How to break down live blue crab

If you’re using frozen crab, skip this section. Below are step-by-step instructions for breaking down live blue crab safely and efficiently.

Step 1:

Place live crabs in a bag or container and put them in the freezer for about 2 hours. This slows them down and is considered a humane method to render them inactive. While they rest, prepare the seasoning sauce.

Step 2:

Wash the crabs thoroughly under cold running water using a stiff brush. Don’t worry about cleaning the top shell since you’ll remove it.

Step 3:

Remove the apron: lift the triangular flap on the belly and twist it off. Lay the crab on a flat surface and hold it steady as you remove the apron.

Step 4:

Hold the rear leg firmly and pull the top shell off. It’s okay if it breaks. Keep the shell parts; you’ll return to them to collect eggs and fat.

Step 5:

Remove the gills (they’re edible but usually discarded for this dish) and trim off the eyes, mouth area, and any sharp spikes.

Step 6:

Cut the body in half, remove the non-meaty ends of legs and claws, and make cracks in the larger legs so the sauce will penetrate and the crab is easier to eat later.

Step 7:

Rinse the halves again, taking care not to wash away eggs or fat. Refrigerate while you collect fat and eggs from the removed shells.

Step 8:

Scrape the eggs and fat from the shells and rinse away any dark residue. These pockets often contain the most flavor—dig in to extract all the umami.

Step 9:

Add the collected eggs and fat back to the cleaned crab pieces. Now the live crab is ready for marinating.

How to prep frozen crab

For frozen Korean cut crab, thaw overnight in the fridge or under cold running water. Do not leave crab at room temperature. Keep it cold as you work.

Step 1:

Thaw the frozen crab in the refrigerator overnight or run under cold water. They don’t need to be fully thawed to separate; keep them cold during handling.

Step 2:

Gently pull the crab apart. Remove leg tips and claws with no meat. Crack the larger legs or claws with kitchen shears or the blunt handle so the sauce can penetrate and the crab is easier to eat later.

Step 3:

Rinse once more to remove any remaining debris, then drain in a colander and refrigerate while you prepare the rice porridge and seasoning sauce.

Step 4:

Keep the crab in the fridge until ready. If you couldn’t source the recommended brand, soak the cleaned crab in lemon juice and soju for 20–30 minutes to reduce fishiness. Drain and pat dry before marinating.

Spicy Sauce Ingredients

I prefer my yangnyeom gejang not overly sweet. If you like a sweeter sauce, increase the sugar or plum syrup and skip the rice porridge if desired. Key ingredients:

• Gochugaru (Korean red pepper flakes) — essential for authentic flavor.
• Plum syrup or another liquid sweetener — adds a balanced tart sweetness.
• Sugar — granulated white sugar.
• Fish sauce — for the savory base.
• Soy sauce — optional; I use both soy and fish sauce for depth.
• Sesame oil — use sparingly to avoid overpowering the dish.
• Plum vinegar or white vinegar — a touch to brighten the sauce.
• Garlic, ginger, Thai or Korean spicy chilies — crushed together for freshness.
• Rice porridge — helps the sauce cling to the crab and improves texture if you prefer a less sweet sauce.
• MSG and black pepper — optional for extra umami and seasoning.

Note: if you can find spicy Korean peppers (cheongyang gochu), use those instead of Thai chilis for a more authentic heat profile.

Is the rice porridge required?

Rice porridge (made from glutinous rice flour and water) is traditional in kimchi-style sauces. It helps the sauce adhere, provides a rich mouthfeel, and lends some body when you prefer less sweetness. If you like a sweeter, runnier sauce, you can omit it.

How long should it marinate and how long will it keep in the fridge?

You can eat the marinated crab right away, but waiting at least 6 hours is better. A full day in the fridge yields the best flavor and texture. Consume within 1–2 days for optimal texture; it’s still safe up to 5 days but will become softer over time.

How to eat yangnyeom gejang

There’s no graceful way to eat this—expect to get messy. Scrape meat from the body with your teeth and use suction for the legs; some people squeeze the legs by hand first then scrape. Be cautious around claw shells, which can trap small fragments between teeth.

This dish is often called “bap do-duk” (rice thief) because it’s so flavorful it encourages eating extra rice. Serve with a fresh bowl of steamed rice; it also makes a great banchan (side dish).

More spicy Korean dishes

If you enjoy yangnyeom gejang, you may also like other spicy Korean dishes that share some ingredients and flavors, such as dakdoritang (spicy chicken stew), tteokbokki (spicy rice cakes), dwaeji bulgogi (spicy pork), galchi jorim (braised ribbonfish), and ojingeo bokkeum (spicy stir-fried squid).

Recommended

Korean

Korean Spicy Chicken Stew (Dakdoritang)

Korean

Tteokbokki (떡볶이) – Korean Spicy Rice Cakes

Korean

15 Minute Dwaeji Bulgogi (Spicy Pork)

Korean

Fish Jorim (Korean Spicy Braised Fish)

Yangnyeom Gejang – 양념게장 (Spicy Raw Crabs)

Raw, spicy marinated blue crabs

Prep: 1 hr

Servings: 2 people

Ingredients

• 2 lbs live blue crab or frozen Korean blue crab
• 1 tsp sesame seeds (optional)
• 1 lemon wedge
• 1/4 cup soju

Seasoning sauce

• 5 tbsp gochugaru (Korean pepper flakes)
• 1 tbsp soy sauce
• 3 tbsp fish sauce
• 2 tbsp plum syrup (or another sweetening syrup)
• 1 tbsp sugar
• 2 garlic cloves, crushed
• 1 tsp fresh ginger, crushed
• 2 tbsp sesame oil
• 1/2 tsp plum vinegar (or white vinegar)
• 1/4 tsp MSG (optional)
• 1/4 tsp black pepper
• 5 Thai chilis, roughly chopped (optional; very spicy)
• 1/3 cup rice porridge (optional)

Rice porridge

• 1/2 cup water
• 1 tsp glutinous rice flour

Instructions

• If using live blue crab, place them in the freezer for 2 hours to render them inactive before handling.

If using frozen crab:

• Thaw in the refrigerator overnight or under cold running water.
• Gently pull crabs apart while still cold. Remove leg tips and claws with no meat, and crack the larger legs so the sauce can penetrate.
• Rinse the cleaned crab, drain in a colander, and refrigerate until ready to marinate.
• If crab has an off smell, squeeze lemon over it, add soju, and let sit in the fridge for 20–30 minutes to reduce fishiness. Drain and pat dry.

Make the rice porridge & seasoning sauce

• Mix 1/2 cup cold water and 1 tsp glutinous rice flour in a small saucepan. Cook over low heat until thickened to a consistency slightly thicker than pancake batter. Cool completely.
• Crush garlic, ginger, and chilies together in a mortar and pestle. Combine all seasoning sauce ingredients, including the cooled rice porridge if using.

How to break down live blue crab (skip if using frozen)

• After freezing, scrub crabs under cold water. Remove the apron by twisting it off, then pull off the top shell.
• Remove gills and unwanted parts with shears, cut the body in half, and trim sharp pieces.
• Cut off leg ends and claws, crack large legs, and rinse carefully without losing eggs and fat.
• Scrape eggs and fat from shells and add them to the cleaned crab halves.

Marinate the crab

• Mix the seasoning sauce and crab pieces until fully coated. Wear gloves to avoid staining or irritation from the chili.
• Sprinkle sesame seeds if desired and refrigerate for at least 6 hours, preferably overnight.
• Serve with fresh steamed rice and enjoy.

Nutrition information is an approximation.

Additional Info

Author: Stella Navarro-Kim

Prep Time: 1 hour

Course: Main Course, Side Dish

Cuisine: Korean

Servings: 2 people

Keyword: Banchan, ganjang gejang, raw crab, spicy marinated crab, yangnyeom gejang

The post Yangnyeom Gejang: Spicy Korean Marinated Raw Crab Recipe first appeared on Adhani.

I appreciate Beaumont for many reasons, but the top two are convenience and freshness. If you spend time recreating in the Wasatch Range, Beaumont is one of the best places to fuel up before heading out. I often grab a breakfast burrito on the way up the canyon for a big ski day. The drive-through makes it quick and accessible without sacrificing quality. I’ve had drive-through burritos from many Mexican spots, and while they can be tasty, they sometimes sit heavy or greasy—especially when you’re about to be active. Beaumont manages to avoid that feeling while still delivering flavor.

The Beaumont breakfast burrito is packed with fresh eggs, bacon, avocado, roasted corn and bell peppers. What really elevates it is the sauce—the creamy tomatillo crema adds bright, tangy richness and ties all the ingredients together. A great sauce can make or break a burrito, and this one succeeds.

Located between 3900 and 4500 South on Wasatch Boulevard, Beaumont offers much more than a standout breakfast burrito. They serve great coffee and pastries and even a delicious burrata salad. It’s a reliably good neighborhood spot with a pleasant patio and a thoughtfully designed interior.

A quick note about timing: great food draws crowds, and Beaumont is no exception. Weekends often bring lines and groups gathered outside. If you’re just picking up coffee and pastries, that’s easy to do via the counter or drive-through. If you plan to sit and linger, especially on weekends, expect a short wait. Even so, the food, atmosphere and convenience make it worth the trip.

Beaumont is a dependable option whether you’re heading into the mountains or staying in town for a relaxed breakfast. The balance of fresh ingredients, satisfying portions and a standout sauce keeps me coming back.

The post Skier’s Breakfast Burrito at Beaumont Bakery first appeared on Adhani.

If you love sweet treats, you’ll adore this Oreo milkshake. Thick, creamy, and incredibly simple, it’s made with just four ingredients and takes minutes to prepare.

THE CREAMIEST OREO MILKSHAKE

• Easy to make and perfect for satisfying a sweet craving — all you need is a blender and a few pantry staples.
• Adjust the milk and ice cream to achieve your preferred thickness.
• Customize with extra chocolate sauce, different ice cream flavors, or more cookie pieces for extra texture.

Ingredient Notes

• Oreo Cookies – Use Oreos or any chocolate sandwich cookie you prefer.
• Milk – Whole milk gives the richest texture, but low-fat or plant-based milk will also work.
• Chocolate Sauce – Optional, for drizzling or blending for extra chocolate flavor.
• Ice Cream – Use a high-quality vanilla. Vanilla bean or cookies & cream will enhance the flavor.

How To Make

This Oreo milkshake comes together in seconds. Add the four ingredients to a blender, pulse until smooth, and serve immediately. Top with whipped cream, extra cookie crumbs, or hot fudge if you like.

Top Tips

• Swap the vanilla ice cream for chocolate, cookies & cream, or mint chocolate chip for a new twist.
• For cookie chunks, reserve some crushed Oreos and stir them in or sprinkle on top just before serving.
• If the shake is too thick, add a splash more milk; if it’s too thin, add more ice cream. It should be thick but drinkable through a straw.
• Keep the ice cream cold until you’re ready to blend to preserve creaminess.
• Serving in chilled glasses keeps the shake cold longer.

Can I Make This Without Ice Cream?

Yes, but replacing ice cream with ice will make a slushier, less creamy drink. For best texture and flavor, use real ice cream.

More Delicious Recipes

• Oreo Cake
• Strawberry Banana Milkshake
• Deep-Fried Oreos
• Strawberry Oreo Cheesecake

If you enjoy this recipe, please leave a rating in the recipe card and a comment below. Follow the author on social media for more recipe ideas.

5 from 3 votes

Oreo Milkshake

By Julie Maestre

If you love sweet treats, you’ll fall in love with this Oreo milkshake. Thick, creamy, and made with just four ingredients.

Prep: 5 minutes mins

Servings: 2

Equipment

• Blender

Ingredients

• 4 cups vanilla ice cream, about 8–10 scoops
• 10 Oreo cookies
• 1/2 cup whole milk
• 1 tbsp chocolate sauce, optional

Instructions

• Place all ingredients in a blender and blend for 5–6 seconds, or until smooth.
• Pour into glasses and top with hot fudge, extra Oreo crumbs, and whipped cream if desired. Serve immediately.

Notes

Add more milk if the shake is too thick, or more ice cream if it’s too thin. Adjust to taste.

Nutrition

Calories: 898kcal

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Author: Julie Maestre

Prep Time: 5 minutes

Course: Appetizer

Servings: 2

Calories: 898

Keyword: how to make an oreo milkshake, oreo cookie milkshake, oreo milkshake recipe

The post Creamy Oreo Milkshake Recipe with Chocolate Cookie Swirls first appeared on Adhani.

KETO and Chinese Food

Since I started the keto diet, Chinese food has been the thing I miss most. Living across the street from our favorite Chinese restaurant doesn’t help — they deliver even when I’m home and lazy. That said, this Instant Pot version actually rivals and, in our opinion, improves on many restaurant plates. If you’re craving beef and broccoli, give this a try soon.

We used frozen broccoli for convenience, but fresh works well too—just watch the Instant Pot timing, since fresh vegetables can become soft faster.

Love these Pioneer Woman Instant Pot – so cute!

Slice the beef into thin strips for the best texture. We’ve tried several cuts—often whatever is on sale—and they have all cooked up nicely when sliced thinly. Beef and broccoli is one of the easiest dishes to make in the Instant Pot, and it’s a great quick meal when you want something comforting and fast.

If you’re craving this classic, here’s a simple Instant Pot beef and broccoli that delivers tender beef and bright broccoli with a savory sauce that will satisfy your takeout cravings.

Can you overcook meat in a pressure cooker?

Yes, it is possible to overcook meat in a pressure cooker. Instant Pots reach high pressure and temperature, so cooking time should be adjusted for the size and cut of meat you use. Follow recommended timing for thinly sliced steak to avoid drying or toughening the meat.

Can you put frozen meat in an Instant Pot?

You can cook frozen meat in an Instant Pot, but it will change heating time, pressure, and total cook time because the unit must warm the frozen mass to pressure. For best results with this beef and broccoli recipe, I recommend thawing the meat first. For vegetables, frozen broccoli works fine, but expect a slightly longer warm-up and possibly softer florets.

Does meat get more tender the longer you pressure cook it?

Not always. While longer cooking can break down connective tissue, overcooking causes moisture loss, which can make meat tough. For this recipe, aim for timing that keeps the beef moist and tender so it almost falls apart in your mouth without becoming dry.

The combination of beef, broccoli, flavorful broth, and seasonings creates a satisfying meal. This Instant Pot version delivers moist beef and nutrient-rich broccoli in a quick, simple prep that’s perfect for busy evenings.

Is broccoli a superfood?

Yes. Broccoli is widely regarded as an exceptionally healthy vegetable, rich in fiber, vitamin C, and antioxidants. Adding broccoli to this beef and broccoli Instant Pot recipe is an easy way to boost nutrition while enjoying a tasty meal.

I usually buy whatever cut of steak is on sale and slice it thinly for this dish; sirloin or cuts labeled for fajitas work great. Thin slices cook quickly and absorb the sauce well, making this an economical and flexible recipe.

Skip the restaurant lines—this Instant Pot beef and broccoli mimics takeout but often tastes even better. It’s fast to prepare, budget-friendly, and makes a hearty weeknight dinner.

Our batch had a bit more liquid than we preferred, so next time we’ll probably halve the beef broth. Flavor-wise it was delicious, though mildly seasoned for a five-year-old grandson, so we added extra soy sauce for him. A bonus: unlike many takeout meals, this left us satisfied for hours.

Best Beef and Broccoli in the Instant Pot

Ingredients

• 1 small onion, chopped
• 1 clove garlic, chopped (original recipe called for 3)
• 1 1/2 pounds thinly sliced steak (sirloin or similar)
• 4 tbsp sesame oil
• 1/3 cup coconut aminos (or soy sauce)
• 3/4 cup beef broth
• 1/3 cup brown sugar
• 2 bags frozen broccoli (about 6 cups)
• 1 tbsp cornstarch

Instructions

1. Brown the beef in sesame oil using the Instant Pot’s sauté function. 2. Add chopped onions and garlic; sauté until soft. 3. Stir in beef broth, coconut aminos (or soy sauce), and brown sugar until dissolved. 4. Seal and cook on Manual/High pressure for 10 minutes, then use natural release. 5. Mix 2 tbsp water with 1 tbsp cornstarch and add to the sauce to thicken. 6. Steam or briefly cook the broccoli and combine with the beef and sauce. Serve over rice or a low-carb alternative.

The post Instant Pot Beef and Broccoli Recipe: Tender, Quick Dinner first appeared on Adhani.

Healthy Apple Crumble

By Rachael DeVaux

Prep: 15 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 9

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This dessert is delicious and easy to make. To make it fully vegan, substitute a vegan granola for the one listed in the crumble.

Ingredients

Filling

• ▢ 9 apples
• ▢ 1/4 cup coconut sugar
• ▢ 2 tbsp cornstarch
• ▢ 1/2 tbsp cinnamon
• ▢ 1 tsp ground ginger
• ▢ 1 lemon, squeezed

Crumble

• ▢ 1/2 cup + 2 tbsp almond flour
• ▢ 3 tbsp GF rolled oats
• ▢ 1/2 cup roughly chopped pecans
• ▢ 1/2 cup granola
• ▢ 1 tbsp cinnamon
• ▢ 1/3 cup coconut oil, melted
• ▢ 1/4 cup coconut sugar

Instructions

• Preheat the oven to 350°F (175°C).
• Slice the apples and remove the cores.
• Place the apple slices in a large bowl and toss with the coconut sugar, cornstarch, cinnamon, ground ginger, and lemon juice until evenly coated.
• Transfer the apple mixture into a 9 x 12-inch baking dish, spreading it in an even layer.
• In the same mixing bowl, combine the crumble ingredients: almond flour, rolled oats, chopped pecans, granola, cinnamon, melted coconut oil, and coconut sugar. Stir until well combined and crumbly.
• Evenly distribute the crumble mixture over the apple filling.
• Bake for about 50 minutes, or until the filling is bubbling and the top is golden. Remove from the oven and let cool slightly before serving.

Like this? Leave a comment below!

The post Low-Sugar Apple Crumble Recipe with Oats and Cinnamon first appeared on Adhani.

These mashed sweet potatoes capture the essence of candied yams but are lighter and fluffy — an excellent accompaniment for Thanksgiving, holiday dinners, or any meal that needs a cozy side.

Mashed Sweet Potatoes Ingredients

• Sweet potatoes
• Brown sugar (light or dark; dark offers a deeper molasses flavor)
• Butter
• Vanilla extract
• Cinnamon
• Nutmeg
• Salt

How to Make Mashed Sweet Potatoes with Brown Sugar

Complete measurements and a printable recipe card are included below, but here are the basic steps:

1. Cook the sweet potatoes. Peel (or leave skins on) and cut into 1-inch cubes. Place in a large pot, cover with cold water by about an inch, add a pinch of salt, bring to a boil, then simmer until fork-tender, about 15–20 minutes. Drain thoroughly.
2. Mash the potatoes. Return the drained potatoes to the pot or a bowl. Add butter while the potatoes are still hot so it melts in, then mash until smooth or leave a bit of texture if you prefer.
3. Season and sweeten. Stir in brown sugar, vanilla, cinnamon, nutmeg, and salt. Taste and adjust: add more brown sugar for sweetness or extra spices for warmth.
4. Serve. Transfer to a serving dish and top with a pat of butter or a sprinkle of cinnamon for a finishing touch.

Brown Sugar Mashed Sweet Potatoes

Brandi Crawford

Simple, comforting, and reliably delicious — mashed sweet potatoes with a touch of brown sugar and warm spices make a perfect side for family meals and special occasions.

5 from 6 votes

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 152 kcal

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Equipment

• Potato masher
• Large pot or Dutch oven

Ingredients

  

• 2–2½ pounds sweet potatoes
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 2 tablespoons brown sugar or alternative sweetener
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

Instructions

 

• Peel (or leave skins on) and dice sweet potatoes into 1-inch cubes. Place in a large pot and cover with cold water by about 1 inch.
• Bring to a boil over high heat, reduce to medium-high, and simmer 15–20 minutes until potatoes are fork-tender.
• Drain the potatoes thoroughly.
• Return potatoes to the pot, add butter, cinnamon, vanilla, brown sugar (or sweetener), nutmeg, and salt. Stir and mash until well combined.
• Serve warm.

Notes

You can cook sweet potatoes by boiling, air frying, baking, or using a pressure cooker. The Instant Pot is quick and reliable.

Instant Pot method: add potatoes and enough water to cover, then pressure cook for about 15 minutes.

Air fryer method: roast at 400°F (200°C) for 35–50 minutes depending on size.

• Leaving the skin on is optional and adds nutrients and texture.
• Cut even-sized cubes so potatoes cook uniformly; 1-inch pieces are ideal.
• Two tablespoons of brown sugar yields mild sweetness—add more to taste, but increase gradually.
• For extra creaminess, stir in ¼–½ cup heavy cream or milk of choice.
• To prevent watery mash, avoid overcooking and drain completely after boiling. If the mash is watery, thicken with ¼–½ cup heavy cream, 1 tablespoon flour, or 1 tablespoon cornstarch.
• Lumpy mash usually means the potatoes were undercooked—test with a fork before draining.
• Nutrition estimates assume a zero-calorie sweetener option if used; adjust according to ingredients you use.

Nutrition

Serving: 1 cupCalories: 152 kcalCarbohydrates: 19 gProtein: 2 gFat: 6 g

Tried this recipe?Mention @Stay_Snatched or tag #StaySnatched!

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Nutrition Data

Nutrition and macros are estimates and will vary based on specific ingredients and quantities used. For precise values, calculate using the exact products you use.

Tried this recipe?Let us know how it went!

Frequently Asked Questions and Mashed Sweet Potatoes Recipe Pro Tips

Recipe Variations and More Ways to Add Flavor

• Allspice
• Ginger
• Chives
• Bacon
• Rosemary
• Thyme
• Honey
• Maple syrup
• Walnuts
• Pecans

Main Dishes to Pair with This Recipe

Pairs well with roasted or smothered turkey or chicken, baked crab legs, pork chops, scallops, or lamb chops — any hearty main benefits from a sweet, spiced potato side.

More Sweet Potato Recipes

Explore other sweet potato favorites like sweet potato cornbread, candied sweet potatoes, sweet potato pie, or air fryer baked sweet potatoes for more ideas.

More Side Dishes

Try creamy ranch mashed potatoes, roasted ranch potatoes, Southern cooked cabbage, collard greens, homemade cornbread, or creamed spinach as additional sides to round out the meal.

Serve these mashed sweet potatoes with a pat of maple butter for a rich finishing touch.

The post Brown Sugar Mashed Sweet Potatoes Recipe for Holiday Sides first appeared on Adhani.

If you’re like many people, meditation—or guided meditation—has likely crossed your radar. You may have heard how transformative it can be or have a friend who insists you try it because it helped them so much. Yet despite all the praise, it’s common to feel resistant: “I can’t quiet my mind,” or “It’s too boring to sit quietly.”

I’ve been there too, and to be honest, still am at times. It can be a challenge to carve out time, but I value the benefits. Adding quiet, intentional practice into my life helps me respond more calmly in moments when I would normally react. As a parent, I rely on meditation practice to slow my impulses and soften my reactions. I’m not perfectly consistent, but I return to it when I feel the need to check in with myself.

A couple of years ago I discovered guided meditation and it changed things for me—I finally found my groove. I even use guided practices in my yoga classes to help students settle their minds. Guided meditation is a powerful tool. I enjoy the Meditation Minis podcast and have used the tracks with my kids when everyone needs a moment to pause and breathe.

I invited Chel Hamilton, the calming voice behind the Meditation Minis podcast, onto my show to talk about meditation so listeners could learn more. My favorite part of our conversation focused on resistance.

Chel explained that resistance often comes from not understanding something—meditation included. If we’re quick to dismiss things we don’t immediately get, we might miss out on growth or a useful practice. Taking a moment to explore what makes us resistant and being willing to try something new could reveal something truly helpful.

I hope this episode encourages you to try something you’ve been resisting—guided meditation or another new practice—and gives you tools to explore with curiosity instead of judgment.

Guided Meditation with Chel Hamilton

In episode 53 of Fit Mama Real Food Radio, Chel Hamilton—the voice behind the Meditation Minis podcast—joins me to discuss meditation. We cover why quieting the mind matters, the benefits of meditation, different styles and techniques, how to begin a practice, dealing with resistance, practicing mindfulness, and tips for parents. It was a rich conversation full of practical insights and gentle encouragement.

Show highlights

• Why taking time to quiet the mind supports emotional balance
• Practical benefits of a meditation practice
• How to start and different meditation styles
• Common resistance and how to approach it
• Mindfulness strategies for busy parents

Links from the show

• Find Chel on her website
• Find the Meditation Minis Podcast

You can find the episodes and subscribe through your preferred podcast provider, and listen to the episode below.

Do you meditate? Do you have a favorite method or apps that help guide your practice? I’d love to hear what works for you.

XO

Heather

PS: During my chat with Chel she mentioned watching the birds outside my window. I shared that my home and the surrounding trees are my calm place. Below is a photo Chel snapped during our conversation.

The post Guided Meditation for Moms | Fit Mama Real Food Radio Ep. 53 first appeared on Adhani.

Learn how to make smoked shredded beef that’s ideal for tacos, enchiladas, sandwiches — and for freezing for easy meals later.

Shredded beef is one of my go-to recipes. It uses affordable, easy-to-find ingredients, freezes well, and makes fast weeknight dinners simple when you don’t have time to cook from scratch.

Ingredients

• Chuck Roast: From the cow’s shoulder, chuck has good marbling and becomes tender when cooked low and slow. It may be sold as chuck roast or shoulder roast.
• Seasoning: I use SPG (salt, pepper, garlic). To make your own, combine equal parts kosher salt, black pepper and granulated garlic or garlic powder.
• Onion: A yellow or white onion works well.
• Dried Chile Pepper: Look in the Mexican aisle for New Mexico, ancho or guajillo chiles. They add depth without overwhelming the beef.
• Beef Consommé: One 10.5 oz can. Consommé is concentrated, but you can substitute beef broth or stock if needed.

SUBSTITUTIONS: If you don’t have dried chiles, substitute 1 tablespoon of chili powder.

2 ways to smoke shredded beef

This recipe cooks in two stages: first you smoke the chuck roast, then you braise it in a Dutch oven with aromatics until it’s fork-tender.

Below are instructions for a traditional smoker or grill, followed by an alternate method using a Breeo Smokeless Fire Pit.

How to smoke beef on a traditional smoker

Preheat your grill or smoker to 250°F and set up an indirect heat zone.

On a pellet grill set the temperature. For charcoal, bank the coals to one side or add a deflector plate and adjust vents. On a gas grill, light one burner on medium-low and leave the others off. To boost smoke, use a wood chip pouch.

1. STEP ONE: Season the chuck roast generously with SPG or your favorite rub.

2. STEP TWO: Place the roast over indirect heat and smoke until it reaches 140°F internal — about 2 hours for a medium-sized roast.

How to smoke beef over a fire pit

For hanging smoke, the Breeo X24 with Outpost and Kettle Hook works well. If you use this method, choose hickory logs or charcoal for a steady smoke and heat. (Note: the author was compensated to create this recipe using Breeo equipment.)

1. STEP ONE: Truss the roast with butcher’s twine so it holds its shape while hanging.

2. STEP TWO: Season the roast and insert two metal hooks beneath the twine to hang it.

3. STEP THREE: Hang the roast over the coals on the kettle hook and maintain steady heat. The roast will pick up hickory smoke as it cooks; plan on roughly one hour per pound.

PRO TIP: When hanging the beef, allow approximately one hour of smoking per pound.

4. STEP FOUR: Remove the roast when it has a deep mahogany bark and reaches about 140°F internal.

The braising stage

The braising steps are the same whether you smoked on a grill or a fire pit. You can finish this in a Dutch oven on the grill, in a 250°F oven, or in a slow cooker — no additional smoke is needed.

1. STEP ONE: Transfer the smoked roast to a heavy Dutch oven or cast-iron kettle. Add sliced onion, dried chiles, and a can of beef consommé. Optional aromatics: garlic, bay leaves, or additional spices.

PRO TIP: If you used the fire pit method, remove the twine before adding the roast to the pot.

2. STEP TWO: Cover the Dutch oven and braise at 250°F on the grill or in the oven for another 2–3 hours for a 3 lb roast, until the internal temperature reaches about 205°F and the meat is extremely tender.

If using the fire pit, you can hang the Dutch oven on the kettle hook or place it on the grate.

PRO TIP: If you don’t have a digital thermometer, test tenderness with a fork — the meat should pull apart easily.

The shred stage

After smoking and braising, the roast will be richly flavored and ready to shred.

1. STEP ONE: Remove the peppers and shred the beef in the pot with two forks. Trim any large pieces of fat.

2. STEP TWO: Stir the shredded beef with the braising juices and onions, then taste and adjust salt and pepper as needed.

Optional seasoning

This shredded beef is a versatile base you can adapt to many cuisines:

• Mexican: add sazón or extra chili spices.
• Asian-inspired: stir in soy sauce and five-spice.
• Italian: add tomato paste, a splash of red wine, basil and oregano.

What to do with shredded beef

The shredded beef is delicious on its own and shines in sandwiches, tacos, enchiladas, nachos, baked potatoes, and hand pies.

For sandwiches: use a slotted spoon to transfer the meat to a bun or bread, top with lettuce, tomato, avocado, onions or mayo. Serve the braising liquid (au jus) on the side for dipping.

For tacos: fill flour or corn tortillas with shredded beef and offer toppings like shredded lettuce, pico de gallo, cilantro, jalapeño, sour cream and lime wedges.

For nachos: layer chips with shredded beef and cheese, melt until bubbly, then finish with your favorite toppings.

For enchiladas: dip tortillas in enchilada sauce, add beef and cheese, roll, place in a pan, cover with sauce and cheese, and bake at 350°F for 20–30 minutes.

Storage

Refrigerate leftover shredded beef in an airtight container for up to five days. For longer storage, portion and freeze in sealed containers for up to six months. Thaw and reheat portions for quick meals.

Frequently Asked Questions

More Beef Recipes

• Big Red and Chipotle Beef Jerky
• Homemade Smoked Roast Beef Sandwich
• BBQ Teriyaki Beef Finger Ribs

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5 from 2 votes

Smoked Shredded Beef

By: Christie Vanover

Make smoked shredded beef for tacos, enchiladas and sandwiches. Cook a large batch and freeze portions for easy meals later.

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours 30 minutes

Servings: 12

Ingredients 

• 3 lb chuck pot roast
• 1 tbsp salt, pepper, garlic seasoning (SPG)
• 1 white or yellow onion, sliced
• 3 dried New Mexico chiles
• 10.5 oz can beef consommé

Instructions 

• Heat Grill: Heat your grill to 250°F with an indirect heat zone.
• Season: Season all sides with kosher salt, black pepper and granulated garlic.
• Smoke: Place the roast over indirect heat and cook 2–3 hours, until it reaches 140°F internal.
• Braise: Transfer the roast to a Dutch oven with sliced onions, chiles and consommé. Cover and continue cooking on the grill or in an oven for another 2–3 hours, until the meat reaches about 205°F and is fall-apart tender.
• Shred: Remove the peppers and shred the meat in the pot. Stir with the braising juices and adjust seasoning. Serve in sandwiches, tacos, enchiladas or freeze portions for later.

Video

Notes

Fire pit method: Add a couple hickory logs and let them ash over before cooking. Truss the roast, add meat hooks, and hang it over the coals, adding wood as needed. Cook about 1 hour per pound.

Nutrition

Calories: 211kcalCarbohydrates: 1gProtein: 22gFat: 13g

Nutrition information is an approximation.

Additional Info

Course: Main Course

Cuisine: American

Did you try this recipe?Please rate it, leave a comment and save it so you can make it again.

The post Smoked Shredded Beef Recipe for Tender, Flavorful Pulled Beef first appeared on Adhani.

For more dinner ideas, try meatloaf or Tuscan chicken.

About This Recipe

If you love hamburger steaks, this is a recipe you’ll return to again and again. The patties stay juicy and flavorful, and the mushroom gravy is rich and savory. It’s straightforward to make and comes together in about 30 minutes, making it perfect for busy evenings or a cozy weekend meal.

I’ve served this to family and friends many times and it always gets compliments. While the ingredient list looks long at first glance, the steps are simple: mix the patties, sear them, then make a mushroom gravy in the same pan.

Key Ingredients

For the patties:

• Lean ground beef – keeps the patties tender without excessive grease.
• Panko breadcrumbs – for a light, tender texture.
• Onion & garlic – minced finely for even flavor.
• Egg – to bind the mixture.
• Seasonings – ketchup, Dijon mustard, Worcestershire sauce, salt, and black pepper.

For the gravy:

• Onion & garlic – build savory depth.
• Olive oil – for sautéing.
• Mushrooms – sliced white button or cremini work well.
• Butter – adds richness.
• Flour – to thicken the sauce.
• Beef broth – for a meaty base; use a concentrated base or prepared broth.

Instructions

STEP 1: In a small bowl, combine the panko breadcrumbs and milk. Let sit for 5 minutes so the crumbs soften.

STEP 2: In a large bowl, mix the ground beef with minced onion, garlic, egg, ketchup, Dijon, Worcestershire sauce, salt, and pepper. Add the soaked breadcrumbs and combine gently until uniform—avoid overworking the meat.

STEP 3: Shape the mixture into four even patties roughly ¾-inch thick.

STEP 4: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the patties and cook 4–6 minutes per side until nicely browned and cooked through. Transfer the patties to a plate, leaving the pan drippings in the skillet.

STEP 5: Add another tablespoon of olive oil if needed. Sauté the onion and garlic 2–3 minutes until softened.

STEP 6: Add the mushrooms and increase the heat to high. Sauté about 5 minutes, until the mushrooms release their moisture and brown.

STEP 7: Reduce heat to medium, add the butter and let it melt. Stir in the flour and cook briefly to remove the raw flour taste.

STEP 8: Gradually whisk in the beef broth until smooth. Add Worcestershire sauce and season with black pepper. Bring to a simmer and cook a few minutes until the gravy thickens.

STEP 9: Return the patties to the skillet along with any juices. Simmer 2–3 minutes so the steaks heat through and the gravy reaches your desired consistency. Serve hot and enjoy.

📋 Recipe

Salisbury Steak

Juicy, flavorful patties served in a savory mushroom gravy.

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Main Course

Cuisine American

Servings 4 people

Ingredients

Hamburger steak

• ⅓ cup panko breadcrumbs
• 2 tablespoons milk
• 1 pound lean ground beef
• ½ medium onion (minced)
• 1 clove garlic (minced)
• 1 large egg
• 2 tablespoons ketchup
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon black pepper

Gravy

• 1 tablespoon olive oil
• 1 medium onion
• 2 cloves garlic
• 8 ounces mushrooms (sliced)
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups beef broth
• 1 teaspoon Worcestershire sauce

Instructions

• Combine the panko and milk in a small bowl and let sit 5 minutes. Meanwhile, mix the remaining hamburger steak ingredients in a bowl. Add the soaked breadcrumbs and combine gently.
• Form the mixture into four patties about ¾-inch thick.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the patties 4–6 minutes per side until browned and cooked through. Remove to a plate, leaving drippings in the pan.
• Add onion and garlic to the skillet and sauté 2–3 minutes until softened. Add mushrooms, increase heat to high, and cook about 5 minutes until browned.
• Reduce heat to medium, add butter and let melt. Stir in flour until combined and cook briefly.
• Slowly whisk in beef broth, add Worcestershire sauce, and season with black pepper. Bring to a simmer and cook 2–3 minutes to thicken.
• Return the patties and any accumulated juices to the pan. Simmer 2–3 minutes until heated through and the gravy is at your preferred thickness. Serve immediately.

Nutrition information is estimated using ingredient data and should be considered approximate.

Did you make this?Let me know how it was!

The post Classic Salisbury Steak Recipe with Rich Onion Gravy first appeared on Adhani.