Category: Pasta

I Tried Chicken Liver Pâté at Home. Here’s What Actually Worked.

Quick game plan

  • Why I even made pâté
  • Real tries, with what went right and wrong
  • My simple, repeatable recipe (with tiny tweaks)
  • Fixes for grainy or bitter pâté
  • Final verdict

Why I bothered with pâté in the first place

I grew up thinking pâté was fancy and fussy. It looked smooth. It tasted rich. And it made me feel like I was at a grown-up party, even if I was just holding a cracker. So I finally tried to make it at home. You know what? It wasn’t hard. But tiny things matter. Heat, blending, and butter. Lots of butter.

A sneak peek at the luxe pâté photos on Bistro Le Clochard pushed me over the edge and into the kitchen.

I tested three batches over two months. I used livers from Trader Joe’s, Whole Foods, and my local butcher. I played with brandy and bourbon. I tried both a Cuisinart food processor and a Vitamix. I messed up once (okay, twice). Here’s the real talk.

Real Try #1: Weeknight Pâté for My Aunt (and my nerves)

  • Store: Trader Joe’s, 1 lb chicken livers
  • Pan: All-Clad 10-inch skillet
  • Fat: 8 tbsp Kerrygold salted butter
  • Booze: 2 tbsp Cognac (leftover from a gift bottle)
  • Blender: Cuisinart 14-cup food processor
  • Result: Tasty, but a tad grainy
  • Score: ★★★★☆

I rushed. I cooked the livers until they were fully brown all the way through. No blush. I thought that was safer. The taste was fine, but the texture felt a bit sandy. Not chalky, but not creamy either. My aunt said, “Good with mustard,” which is kind aunt-speak for “needs help.”

Fix I tried the next day: I warmed 2 tbsp cream and blitzed it in. Smoother, but still not dreamy. Lesson learned: don’t overcook the livers. Leave them rosy in the center, then finish them with carryover heat.

Real Try #2: Holiday Party Board, Big Win

  • Store: Whole Foods, 1.25 lb chicken livers (cleaned well)
  • Pan: Same All-Clad, medium heat
  • Aromatics: 1 shallot, 1 small garlic clove, 1 tsp fresh thyme
  • Fat: 9 tbsp Kerrygold butter (yep, more)
  • Booze: 3 tbsp brandy
  • Blender: Vitamix on low to medium
  • Result: Silky, mild, spreadable
  • Score: ★★★★★

This time, I cooked the livers till the outsides were browned, but the centers were still pink. I used my Thermapen, and pulled them at about 160°F. They climbed a bit while resting. I’d picked up that temperature tip from this detailed side-by-side test, and it absolutely paid off.
An equally helpful note came from the thorough guide on Simply Recipes, which drove home the same rosy-center rule.

I blended while the mix was warm. I added a splash more butter than the recipe called for. I tasted the salt. I let it set under a thin butter cap in a jar. Served it with cornichons, grainy mustard, and toasted sourdough. People ate it fast. One friend who “hates liver” kept going back. That’s the sign.

Tiny note: brandy gave a round flavor. Bourbon was nice too, but sweeter. If you’re liver-shy, use brandy.

Real Try #3: Picnic Jar Pâté (Yes, Outside)

  • Store: Local butcher, super fresh
  • Swap: Used onion instead of shallot; added a pinch of smoked paprika
  • Tool: Cheap stick blender in a tall jar
  • Chill: Packed in a Mason jar and kept on ice
  • Result: Very good, a bit rustic; still smooth enough
  • Score: ★★★★☆

I wanted an easy travel spread. I’d grabbed the smoked-paprika inspiration from Daring Gourmet, and it brightened the flavor without extra fuss. The stick blender worked fine, but it wasn’t as silky as the Vitamix. My kid liked this batch more, weirdly, because it had more “bite.” I liked the smoky note. I’d do this again for camping or tailgates. Just keep it cold.

The Simple Recipe I Now Trust

This is my base. It makes about two cups.

Ingredients:

  • 1 lb chicken livers, trimmed of green bits and sinew
  • 8–10 tbsp unsalted butter, divided (start with 8; add more if you want)
  • 1 small shallot (or 1/4 small onion), minced
  • 1 small garlic clove, sliced
  • 1 tsp fresh thyme leaves (or 1/4 tsp dried)
  • 2–3 tbsp brandy or bourbon
  • 1 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • 1–2 tbsp heavy cream (optional, for extra plush texture)

Steps:

  1. Prep the livers. Pat them dry. Season with a little salt and pepper.
  2. Sauté aromatics. Melt 2 tbsp butter on medium heat. Cook shallot till soft. Add garlic and thyme for 30 seconds.
  3. Brown the livers. Add them in one layer. Cook 2–3 minutes per side. You want browned outsides and a rosy center. A thermometer at 155–160°F is perfect; they’ll finish as they rest.
  4. Deglaze. Add brandy. Let it bubble 20–30 seconds to cook off the harsh note.
  5. Blend warm. Put everything into a blender or food processor with 6 tbsp butter. Blend till very smooth. Add the cream if you like. Taste. Add salt if it needs it.
  6. Jar and seal. Spoon into a clean jar or ramekins. Tap to remove air pockets. Melt 1–2 tbsp butter and pour a thin layer on top to seal.
  7. Chill. Cover and chill at least 4 hours, or overnight. Serve cold with toast, crackers, or celery sticks.

Notes:

  • If using salted butter, hold back a bit on the salt at first.
  • If it’s too thick, blend in 1–2 tsp warm water or cream.
  • If you want extra silky, strain through a fine mesh sieve before chilling. It’s a little fussy, but it works.

What went wrong (and how I fixed it)

  • Grainy texture: I overcooked the livers. Fix: pull earlier (rosy center), blend while warm, add 1–2 tbsp cream or butter.
  • Bitter edge: I scorched the garlic once. Fix: add garlic late; keep heat medium. A teaspoon of brandy can also soften the edge.
  • Too “livery”: Add a bit more butter, a squeeze of lemon, or 1 tsp Dijon while blending. Also, soak livers in milk for 30 minutes, then pat dry.
  • Gray color: That’s normal after chilling. Pour a butter cap on top to keep it pretty.
  • Loose pâté: Chill longer, or add a tbsp of softened butter and re-blend, then re-chill.

Serving ideas that people actually liked

  • Toasted sourdough or Ritz crackers (don’t judge—Ritz works).
  • Cornichons, pickled red onions, or olives.
  • A swipe of grainy mustard.
  • Apple slices or pears in fall. It pops with the brandy.
  • Tiny spoon of jam (fig or cherry). Sweet plus rich? It sings.

A quick Bay Area detour: if you’ve perfected your pâté but still need willing taste-testers—maybe a date or new foodie friend who appreciates buttery chicken liver as much as you do—check out this practical Skip the Games Bay guide. It breaks down where and how to meet locals who’d rather skip the endless small talk and get right to enjoying good food, so your charcuterie board never goes to waste.

Safety and storage (the boring part, but do it)

  • Cook livers till the center is at least 155–160°F; carryover will finish it. If you’re nervous, go to 165°F, but keep an eye on texture.
  • Chill fast. Don’t leave warm pâté out for hours.
  • Keep in the fridge up to 4–5 days with that butter cap.
  • Freeze up to 2 months. Thaw in the fridge, not on the counter.
  • If you’re pregnant or have health concerns, ask your doctor first. Liver has a lot of vitamin A.

Gear I used and liked

  • Thermapen thermometer (saves the batch, honestly).
  • All-Clad skillet (even heat makes life easy).
  • Vitamix for super smooth, Cuisinart for quick and still good.
  • Kerrygold butter for flavor. Plugrá also

Cranberry Salad Recipe: My Honest, Hands-On Review

I’ve made cranberry salad more times than I can’t count. Thanksgiving, Friendsgiving, even a random Tuesday when I wanted something bright and loud on my plate. I’ve tried three kinds: fresh cranberry relish, the fluffy marshmallow one, and a molded Jell-O throwback. Each one has a mood. Each one has a story. And yes, I’ve made a mess with all three.

Let me explain what worked, what flopped, and the one recipe I keep on repeat.

The one I keep making: Fresh Cranberry-Orange Relish

This is the fast one. It tastes bright and tart. It looks like rubies in a bowl. It also makes turkey and ham taste less heavy. My nephew calls it “cranberry salsa,” which makes him eat more of it, so I let it slide.

Here’s how I do it, after a few test runs:

  • 12 oz bag of fresh cranberries (I buy the Ocean Spray bag)
  • 1 whole orange (seedless; I use the peel and all)
  • 1 small apple, cored (Honeycrisp or Gala)
  • 1/2 cup sugar (plus 1–2 tablespoons more, to taste)
  • Pinch of salt
  • Optional: a tiny nub of fresh ginger, grated

Steps I actually use:

  1. Rinse cranberries. Slice the orange into chunks. Keep the peel on, but trim off thick white parts. That white part tastes bitter.
  2. Toss cranberries, orange, and apple into a food processor. I use my Ninja. Pulse until it looks like chunky salsa. Don’t let it go full mush.
  3. Add sugar and salt. Pulse 3 or 4 times.
  4. Chill it for at least 1 hour. Overnight is better. The sugar pulls out juice and it gets jammy.

Real talk:

  • First time I rushed it and served right away. It tasted too sharp. After an hour, it mellowed. After a night, it sang.
  • One time I forgot and used the full orange, thick pith and all. It went bitter. I fixed it with more sugar and a splash of orange juice, but I learned fast.
  • A tiny pinch of salt wakes it up. Weird, but true.
  • It costs less than six bucks. It feels fancy anyway.

If you'd like to taste how the pros do it before you commit, the seasonal cranberry relish at Bistro Le Clochard is a delicious benchmark. I also wrote a full breakdown of my tests in this cranberry salad deep-dive.

Pros:

  • Fast, fresh, and safe for folks who don’t want dairy.
  • Color pops on the table.
  • Leftovers taste great on yogurt, oatmeal, toast, or inside a turkey sandwich with mayo and black pepper.

Cons:

  • It’s tart. Little kids might make a face at first.
  • Texture leans loose, not set.

Who loved it most?

  • My sister. She spooned it on her mashed potatoes. I said nothing, but I did stare.

The sweet crowd-pleaser: Cranberry Fluff

This is the pink, creamy one with mini marshmallows. It’s church-basement cute. I made it for a potluck last fall and watched it disappear next to the deviled eggs. I loosely followed this cranberry fluff salad recipe the first time, then tweaked to suit my own sweet tooth and pantry.

My take, after two tries:

  • 12 oz fresh cranberries, chopped fine (same food processor)
  • 1 cup sugar
  • 1 can (20 oz) crushed pineapple, very well drained
  • 2 cups mini marshmallows
  • 1 tub Cool Whip (8 oz), thawed
  • 1/2 cup chopped pecans (if you like crunch)

Steps that saved me:

  1. Chop cranberries and mix with sugar. Chill 30 minutes so they soften.
  2. Drain pineapple like your life depends on it. I press it in a mesh strainer with a spoon. If you don’t, the fluff gets watery. Ask me how I know.
  3. Fold in Cool Whip, then marshmallows, pineapple, and nuts.
  4. Chill at least 2 hours. It sets a bit and tastes rounder.

Pros:

  • Kids ate it like dessert and called it salad. I didn’t argue.
  • It balances a salty plate.
  • Feels fun and retro.

Cons:

  • Sweet. Like, sweet-sweet. My husband added chopped toasted pecans to cut it, which helped.
  • If the pineapple isn’t drained, you get soup. My first batch looked like a pink puddle. I still ate it.

The retro ring: Jell-O Cranberry Salad

I tried this for Thanksgiving 2019 with a vintage mold from my mother-in-law. It set like a dream and made the table look like a magazine spread. Then it stuck in the pan. I saved it with a warm water dip and a little prayer. It slid out shiny and perfect. (For a more traditional baseline, I referenced a stellar classic cranberry salad recipe from Southern Living before tinkering with my own mix-ins.)

What I used:

  • Cherry or raspberry gelatin
  • Hot water, cold water
  • Canned cranberry sauce (whole berry)
  • Chopped celery, walnuts, and crushed pineapple

Notes from my kitchen:

  • The celery adds crunch, which sounds odd, but works.
  • It slices clean, so it’s good for neat plates.
  • It tastes like a party from another time. My grandma would’ve loved it.

Pros:

  • Holds shape and looks fancy in seconds.
  • Easy to transport.

Cons:

  • A little artificial. The gelatin flavor takes the wheel.
  • If you rush the set, it slumps. I’ve seen it. It’s not cute.

Tip:

  • Lightly grease the mold with neutral oil, then wipe most off. It helps it release.

A savory twist I liked: Wild Rice Cranberry Salad

Okay, this one bends the “salad” idea, but it’s too good not to share. I took it to Friendsgiving last year, and it vanished.

  • 2 cups cooked wild rice (I used Trader Joe’s)
  • 1 cup chopped kale (spin it dry in an OXO spinner)
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans
  • 1/4 cup chopped green onion
  • Dressing: 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon, salt, pepper

Toss. Taste. Rest 20 minutes. Crunch, chew, sweet, sharp. It hits all the notes.

Note:

  • Not a fresh cranberry showstopper, but it’s great for lunch boxes. My kid ate the pecans first, because of course he did.

Quick fixes when things go sideways

  • Too tart? Add 1–2 tablespoons sugar or a drizzle of honey. A pinch of salt helps more than you think.
  • Bitter? You used too much orange pith. Add more apple and sugar. A splash of orange juice can distract the tongue.
  • Too watery fluff? Drain pineapple harder. You can even pat it dry with paper towels.
  • Too loose relish? Let it chill longer. The fruit releases pectin and thickens a bit.
  • Too sweet fluff? Add toasted nuts or a squeeze of lemon.

My final take

  • Want fresh and bright? Make the cranberry-orange relish. It’s my winner. It tastes like winter sunshine.
  • Want a sweet side kids will inhale? Cranberry fluff all the way.
  • Want a showpiece? Do the Jell-O ring and grease the mold, friend.
  • Want lunch tomorrow? Wild rice with cranberries has your back.

Pro tip: If your newfound cranberry prowess has you eager to share a holiday plate (or just need someone to help demolish the leftovers), the huge classifieds network at Mega Personals makes it easy to post a quick ad and connect with locals who appreciate a homemade side dish, sparing you the awkward “who even likes cranberries?” guessing game.

For readers in Riverside, CA, who’d rather hand off extra cranberry salad to real-life neighbors than let it languish in the fridge, the locally focused Skip the Games Riverside guide lays out discreet, no-fuss ways to meet new folks who’d happily taste-test your next batch—and maybe bring a potluck favorite of their own.

You know what? I still make all four, just not on the same day. But if I had to pick one for a busy holiday, I’d grab the cranberries, an orange, and my Ninja. It’s fast, loud, and worth the space on the table. And if you’re branching out beyond cranberries, my recent experiment with homemade chicken liver pâté might inspire your appetizer game.

Recipe Card: My Go-To Cranberry-Orange Relish

  • 12 oz fresh cranberries
  • 1 seedless orange, peel on (trim thick white parts)
  • 1 small apple, cored
  • 1/2 cup sugar, plus more to taste
  • Pinch of salt
  • Optional: 1/

I Tried a Bunch of Soda and Vodka Recipes—Here’s What Actually Slaps

I’m Kayla. I mix drinks at home A LOT. Not fancy stuff. Just “open the fridge and pour” kind of drinks. Soda plus vodka is my go-to because it’s cheap, fast, and hard to mess up.
If you’re looking for an ultra-straightforward method, this simple vodka soda recipe has you covered.

(For the blow-by-blow of every fizz I put through its paces, you can peek at the original taste-test post any time.)

I spent a week testing real combos with real brands. I made notes. I spilled ice. I got sticky floors. Worth it.

Quick note: Please drink slow and sip water too. Bubbles can sneak up on you.
If you want to see how the pros elevate simple mixes, take a peek at the creative drink list at Bistro Le Clochard for fresh inspiration.

The Simple Formula I Trust

Here’s the thing. You don’t need a bar set. You need cold stuff and a big glass.

  • 2 oz vodka
  • 6 to 8 oz very cold soda
  • Ice, lots of it
  • Citrus if you like (lime, lemon, grapefruit)

Stir once, not ten times. Bubbles need space. If you can, use Topo Chico or Q Club Soda. They keep fizz better. And yes, better vodka matters a little. I like Tito’s for smooth, Smirnoff for value, and Absolut when it’s on sale.

Real Recipes I Make on Weeknights

I made all these at home. I used real brands from my corner store. I measured with a little jigger, but a shot glass works fine.

1) Classic Vodka Soda (the clean one)

  • 2 oz Tito’s Vodka
  • 8 oz Topo Chico (Original)
  • Squeeze of fresh lime
  • Ice

Taste: Crisp, bright, not sweet. Good when I don’t want sugar. It feels “grown-up,” but not boring. I sometimes add a tiny pinch of salt. It pops the lime.
Looking to dial in the ratios even further? This vodka soda cocktail guide walks through the ideal balance of spirit, bubbles, and citrus.

2) Sprite + Lime Lift (easy crowd-pleaser)

  • 2 oz Smirnoff
  • 6 oz Sprite
  • 1/2 lime, squeezed
  • Ice

Taste: Light, lemon-lime, a little sweet. Great with tacos or chips. I make this when my friends stop by and I don’t want to think. A dash of salt makes it even better. No idea why. It just works.

3) Cherry Cola Nightcap (like a soda shop, but grown)

  • 2 oz Absolut
  • 6 to 8 oz Coke Zero Cherry (or regular Cherry Coke)
  • 1/4 tsp vanilla syrup (or a tiny splash of vanilla extract)
  • Ice

Taste: Cherry-vanilla float vibes, without the heavy cream. It smells like a movie theater. Careful with the vanilla—too much gets weird.

Prefer a richer, spirit-forward nightcap instead of bubbles? My Black Manhattan delivers that bite in one smooth pour.

4) Ginger Ale Porch Sipper (my “ahh” drink)

  • 2 oz Tito’s
  • 6 to 8 oz Canada Dry Ginger Ale (Fever-Tree if I feel fancy)
  • Squeeze of lime
  • 1 dash Angostura bitters (optional)
  • Ice

Taste: Cozy and smooth. Not spicy like ginger beer. I sip this slow on the patio and watch the sky, like I’m someone who has my life together.

5) Grapefruit Fizz (Paloma-ish but lazier)

  • 2 oz Smirnoff
  • 6 to 8 oz Squirt or Jarritos Toronja
  • Lime wedge
  • Tajín on the rim (if you want a kick)
  • Ice

Taste: Bright and zesty. The Tajín rim makes it sing. This one disappears fast, which might be my only warning.

6) Orange Creamsicle (childhood memory, adult sip)

  • 2 oz vanilla vodka (or regular vodka + 1/2 tsp vanilla syrup)
  • 6 oz Fanta Orange
  • 1 oz half-and-half (or heavy cream if you’re brave)
  • Ice

Taste: Dessert in a glass. It does foam, so pour slow. Once, I added too much cream and it felt heavy. Stick to 1 oz. Sweet, but fun.

7) Spicy Lemon Fizz (summer heat friend)

  • 2 oz Tito’s
  • 6 oz San Pellegrino Limonata
  • 2 thin slices of jalapeño
  • Ice

Taste: Sweet-tart with a little heat. I let the jalapeño sit in the glass for a minute. Not longer, or it gets bossy.

8) Mountain Dew Late Night (gamer energy, but chill)

  • 2 oz Smirnoff
  • 6 to 8 oz Mountain Dew
  • Lemon wedge
  • Ice

Taste: Neon and nostalgic. I don’t make this often, but when I do, I smile like I’m up past bedtime.

Oddballs That Weirdly Work

  • Dr Pepper + vodka + 2 dashes of cherry syrup: Tastes like a diner pie in a cup. Good with pizza, oddly.
  • Zevia Cola (sugar-free) + vodka + lime: Cleaner taste. Less sweet. Good for long nights.
  • Jarritos Tamarind + vodka + a pinch of salt: Tangy and rich. A little wild. I like it with grilled food.

Party Pitcher Move (so you’re not stuck pouring)

  • 2 cups vodka
  • 1 liter cold soda (Sprite, Squirt, or ginger ale all work)
  • Citrus wheels and ice
  • Optional: 1/4 cup fresh lime juice

Stir gently in a pitcher. Don’t shake. Keep a spoon nearby for a light swirl now and then. I set out a bowl of lime wedges and a tiny dish of salt. People play, and it becomes a thing. If you happen to be hosting in Georgia and want to line up some lively company before the first round is poured, you can scope out local, no-strings meet-ups on Skip the Games in LaGrange—the guide highlights current ads, safety pointers, and messaging hacks so you can lock in plans quickly and focus on the fun instead of endless scrolling.

Pouring crowd-friendly drinks is also a slick way to break the ice when you’re mingling with an older, more self-assured crew who know what they like. If that vibe appeals to you and you’re curious about meeting confident women online, check out the Best Cougar Dating Sites to Fuck MILFs in 2025. The roundup reviews top platforms, compares pricing, and shares real-world success tips so you can skip the guesswork and get straight to the fun part.

Things I Didn’t Love (so you don’t waste a night)

  • Pepsi Mango + coconut vodka: Candy-sweet. Headache vibes.
  • Coke + cucumber vodka: Tastes like a garden in a soda. Not in a good way.
  • Grape soda + plain vodka: Starts strong, finishes flat. I wanted to love it. I didn’t.
  • Olipop Vintage Cola + vodka: Good flavor, but it foams like crazy and feels heavy. Save it for sober sips.

Tiny Tips That Helped

  • Use lots of ice. More ice = less melt = better taste.
  • Cold bottles matter. Warm soda dies fast.
  • One gentle stir keeps fizz alive.
  • Citrus fixes almost anything. Lime is the hero.
  • A pinch of salt can brighten sweet soda. Don’t overdo it.

Vodka Talk (quick and honest)

  • Budget: Smirnoff mixes great and doesn’t fight the soda.
  • Mid: Tito’s is smooth and easy. My weeknight pick.
  • Splurge: Absolut or Ketel One taste cleaner, but once the soda hits, it’s a small upgrade.
  • Flavored vodka works, but start small. Vanilla and citrus are safe. Whipped cream vodka? Only with orange or root beer.

Craving something fruitier (and martini-ready) than citrus? I recently pitted three lychee martini recipes against each other—spoiler: the underdog won.

If You Only Try Three

  • Topo Chico + vodka + lime (clean and crisp)
  • Sprite + vodka + lime + pinch of salt (simple and bright)
  • Squirt + vodka + Tajín rim (zesty and fun)

So, Which One’s My Favorite?

Honestly? It changes with the day. I reach for the Classic Vodka Soda when I want a chill

I Tried A Bunch Of Keto Crockpot Recipes. Here’s What Actually Worked.

Hey, I’m Kayla. I cook a lot, but also… I get tired. So I leaned on my slow cooker this fall and tested keto recipes all week. I used my old 6-quart Crock-Pot (the travel one with the locking lid) and my Instant Pot Duo on “slow cook.” I cooked for my family. I packed leftovers for work. And I wrote down what was good, what flopped, and the tiny tweaks that saved dinner.

You know what? Some of these turned into repeat meals. Some didn’t. Let me explain.
On the nights when I just couldn't face the cutting board, the keto-friendly menu over at Bistro Le Clochard became my secret backup plan.
If you’re hungry for the blow-by-blow diary of every Crock-Pot win (and flop), I laid it all out in this extended keto slow-cooker breakdown.

Quick Game Plan (So You Know Where We’re Headed)

  • My setup and tools
  • 6 real recipes I cooked, with notes and quick steps
  • What went sideways and how I fixed it
  • Who these recipes fit
  • Final take

My Setup (Nothing Fancy, Just Honest)

  • Slow cooker: Crock-Pot 6-quart (model with the clamp lid)
  • Backup: Instant Pot Duo on “low” slow cook (it runs cooler, I add 1 hour)
  • Pan for browning: 10-inch Lodge cast iron
  • Brands I used a lot: Rao’s Marinara, Frank’s RedHot, Better Than Bouillon, Kerrygold butter, Bob’s Red Mill xanthan gum
  • Carb tracking: Carb Manager app for rough net carbs (I’m not perfect, but close)

Little note: I salt at the end. The slow cook can dull flavors. A splash of acid (lemon or vinegar) wakes things up too.

Recipe Review #1: Keto Mississippi Pot Roast (Family Favorite)

  • Time: 8 hours on low
  • My rating: 5/5 comfort food hugs
  • Net carbs: ~3–4 per serving (no potatoes, served with cauliflower mash)

What I did:

  • 3–4 lb chuck roast, patted dry and salted
  • Sear both sides in cast iron (this makes a crust; the fancy name is “Maillard,” but it just means yum)
  • Into the pot: roast, 1 packet ranch seasoning (no sugar), 4–6 pepperoncini, 2 tbsp pepperoncini juice, 4 tbsp butter, 1 tsp Better Than Bouillon beef
  • Cook low and slow; shred at hour 7; rest 20 minutes

I loosely followed two excellent reference recipes—one traditional set-and-forget slow-cooker Mississippi pot roast and a slick keto Mississippi pot roast spin—then adjusted the seasonings and fat to match my crew’s taste buds.

What worked:

  • Melts in your mouth. The pepperoncini gives a tiny kick, not hot. My husband went back twice. I ate mine over mashed cauliflower with chives. Warm, rich, salty. Cozy sweater vibes.

What I’d change:

  • Add the pepperoncini juice early, but wait on extra salt until the end. It concentrates.

Tiny trick:

  • If the gravy is thin, whisk 1/4 tsp xanthan gum into 1 tbsp olive oil, then stir in. Don’t dump the powder straight in. It clumps.

Recipe Review #2: Creamy Tuscan Chicken (Spinach For The Win)

  • Time: 4 hours on low
  • My rating: 4.5/5 date-night-at-home
  • Net carbs: ~5 per serving

What I did:

  • 6 boneless skinless chicken thighs
  • Sear with salt, pepper, garlic powder
  • Into the pot: thighs, 1/2 cup sun-dried tomatoes (dry pack, sliced), 1 cup heavy cream, 4 oz cream cheese, 1/2 cup grated Parmesan, 3 cups baby spinach (stir in at the end), 2 cloves minced garlic

Notes:

  • I thought the cream would break. It didn’t. I kept it on low and didn’t boil.
  • I stirred twice during the last hour to melt the cream cheese.

Taste check:

  • Thick, cheesy, and a little tangy from the tomatoes. I twirled mine over zucchini noodles. The sauce hugged the strands. My kid ate the chicken, picked out the tomatoes (kids), and asked for more sauce.

Fix if watery:

  • Pinch of xanthan (same trick as above) or just simmer sauce in a pan for 3 minutes after cooking.

Recipe Review #3: Buffalo Ranch Shredded Chicken (Meal Prep King)

  • Time: 4–5 hours on low
  • My rating: 4/5 easy lunches
  • Net carbs: ~2 per serving

What I did:

  • 2 lb chicken breast
  • 1/2 cup Frank’s RedHot, 2 tbsp butter, 1 tbsp ranch seasoning (no sugar), 2 oz cream cheese (optional)
  • Shred at hour 4, stir, cook 30 minutes more

How I ate it:

  • Lettuce wraps with celery sticks and blue cheese crumbles. Also great over cauliflower rice.

Heads-up:

  • If you want it mild, use 1/4 cup sauce and add more at the table. My sister said the full 1/2 cup was “zippy,” but she still finished her bowl, so there’s that.

Need even more lunch inspo? I stacked this dish against a bunch of other set-and-forget dinners in my real-life keto slow-cooker review.

Recipe Review #4: Slow Cooker Pork Carnitas (Crispy Edges, Happy Heart)

  • Time: 9–10 hours on low
  • My rating: 5/5 taco bowl legend
  • Net carbs: ~2 per serving (before toppings)

What I did:

  • 3–4 lb pork shoulder (no bone), big chunks
  • Rub: 2 tsp salt, 2 tsp cumin, 1 tsp oregano, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp pepper
  • Into the pot: pork, juice of 1 lime, 1 bay leaf, 1/2 cup chicken broth
  • After cooking, spread meat on a sheet pan, broil 5–7 minutes to crisp

Serving ideas:

  • Cabbage slaw, avocado, cilantro, sour cream. I added pickled jalapeños. My house smelled like a taqueria in the best way.

Tip:

  • Don’t add orange juice unless you plan for the carbs. A little orange zest gives the same vibe with fewer carbs.

Recipe Review #5: Beef Barbacoa Bowls (Rainy Day Saver)

  • Time: 8 hours on low
  • My rating: 4.5/5 bold and saucy
  • Net carbs: ~3–4 per serving

What I did:

  • 3 lb chuck roast, big cubes, salted and seared
  • Blend: 2 chipotles in adobo (check label), 2 tbsp adobo sauce, 2 tbsp apple cider vinegar, 1 tsp oregano, 1 tsp cumin, 3 cloves garlic, 1/2 cup beef broth
  • Pour over meat, add 2 bay leaves, cook low

Results:

  • Smoky, a little heat, tangy finish. I served over cilantro-lime cauliflower rice. Lime juice at the end made it pop.

Note:

  • If you’re spice-shy, use 1 chipotle. If you’re like me, you’ll use 3 and smile.

Recipe Review #6: Zucchini “Lasagna” In The Crock (Didn’t Expect To Love It)

  • Time: 4 hours on low
  • My rating: 4/5 cozy casserole
  • Net carbs: ~6–7 per serving (depends on sauce)

What I did:

  • 2 medium zucchini, sliced long with a mandoline, salted 20 minutes, then patted dry
  • Brown 1 lb ground beef with salt, pepper, and Italian seasoning
  • Layer in the pot: a smear of Rao’s Marinara, zucchini, beef, 1/2 cup ricotta, sprinkle mozzarella; repeat layers, finish with cheese
  • Cook on low; lid off for last 20 minutes to steam off liquid

What surprised me:

  • Not mushy when I salted the zucchini first. The cheese browned a bit at the edges. Slices held up on a plate. I ate two. No guilt.

Tiny fix:

  • If sauce is thin, spoon it into a pan and simmer 5 minutes before layering.

What Went Wrong (And How I Fixed It)

  • Watery sauce: Sweated zucchini first; lid off last 20 minutes; or whisked in a tiny bit of xanthan oil mix.
  • Bland meat: Browning first matters. It builds flavor. A squeeze of lemon or a splash of vinegar at the end wakes it up.
  • Dairy split: Keep it on low; don’t boil creamy sauces; add cheese in the last hour.

I Made Cowboy Butter All Week: Here’s What Happened

Hi, I’m Kayla Sox. I cooked this myself, in my small kitchen, with a kid asking for snacks, a dog underfoot, and a hot cast iron pan. I paid for all the stuff. No freebies.

You know what? Cowboy butter surprised me. It looks fancy, but it’s just a bold butter sauce. It’s garlicky. It’s lemony. It has a small kick. And it turns plain meat or veg into “please pass more.”

If you’re starting from scratch and want a reliable base formula, I found this kitchen-tested Delish cowboy butter recipe super helpful while dialing in my own ratios.

I tried it three ways in one week: as a warm dip, as a soft sauce for steak, and as a chilled log of compound butter. All three worked. One was my clear winner.

What Cowboy Butter Tastes Like, For Real

It’s butter first. Warm and rich. Then the lemon pops. Dijon sneaks in and ties it together. Garlic hits next, but it’s not harsh if you treat it right. The herbs make it feel fresh, not heavy. Red pepper flakes give a little heat. Not a wild fire—just a tickle.

On steak? It melts and mingles with the meat juices. On shrimp? It tastes like a beach dinner. On corn? It tastes like summer.
If you're curious to try a restaurant rendition before you whip up your own, head to Bistro Le Clochard where they finish grilled meats and veggies with a cowboy-style butter that’s strikingly similar.

I’m not being cute. That’s how it felt.

Want an even deeper dive on how a full seven-day butter experiment shook out—from grocery list to final dish photos? I documented every spill and success in my detailed recap: I made cowboy butter all week—here’s what happened.

My Cowboy Butter, Three Ways (With Real Kitchen Notes)

I used Kerrygold unsalted butter. I like the flavor and it softens fast. I used a Microplane for the lemon zest and garlic. My pan was a Lodge cast iron. For steak temps, I used a ThermoWorks Thermapen. It keeps me honest.

  • Classic Warm Dip (for dunking)

    • 1 cup unsalted butter (2 sticks)
    • 3 garlic cloves, very fine (or 1 tbsp from a jar—no shame)
    • Zest of 1 lemon + 1 tbsp lemon juice
    • 1 tbsp Dijon (I used Maille)
    • 1 tbsp chopped parsley
    • 1 tbsp chopped chives (or green onion)
    • 1/2 tsp red pepper flakes
    • 1/2 tsp kosher salt (start low)
    • 1/4 tsp black pepper
    • 1 tsp honey (tiny roundness—trust me)

    How I did it: I melted half the butter on low. I added the garlic and let it softly bubble for 30–45 seconds. Not brown—just kissed by heat. Then I turned off the heat. I whisked in the rest of the butter, lemon, Dijon, herbs, pepper flakes, salt, and honey. It went cloudy, like a loose sauce. I poured it into a warm mug. We dipped grilled shrimp and toasted bread right in. It stayed silky for about 20 minutes.

  • Smoky Steak Sauce (for spooning on meat)

    • Same as Classic, but swap in 1 tsp smoked paprika and 1 tsp Worcestershire.
    • I also added 1 tsp extra lemon juice.

    I made a thick ribeye on my Weber kettle, reverse sear to 128°F. I rested it 10 minutes. Then I spooned on the smoky butter. It melted and mixed with the fond. The crust got glossy. My husband asked for a second slice even though he said he was “good.” Sure, babe.

  • Compound Butter Log (make-ahead)

    • Same as Classic, but skip the honey and add 1/2 tsp extra salt.
    • Let the garlic cool if you warmed it. Then beat everything into soft butter.
    • Spoon onto plastic wrap. Roll into a log. Chill at least 1 hour. Slice coins.

    This one saved my Tuesday. I tossed hot steamed green beans with two coins. Dinner went from “meh” to “okay, that’s nice.”

Real Examples From My Week

  • Sunday: Grilled ribeyes, corn, and asparagus. I used the smoky version. I brushed a little on the corn while it was hot. It dripped down my wrist. Worth the mess.
  • Tuesday: Pan-seared salmon in the Lodge. A small coin of the chilled butter on top, plus a squeeze of lemon. The skin stayed crisp. The sauce pooled, like a tiny river. My kid ate the salmon without ketchup. A feat.
  • Wednesday: Baked baby potatoes. Tossed the hot potatoes with the classic warm dip and a pinch of flaky salt. They tasted like steakhouse potatoes even with chicken thighs on the side.
  • Friday: Shrimp skewers. I brushed melted cowboy butter on in the last minute on the grill, then used more at the table. The heat bloomed but didn’t punch. We mopped the extra with bread.

I also tried it on a baked sweet potato. It was too bright with the lemon. I’d use less zest there.

What I Loved

  • It’s fast. Five to ten minutes, start to sauce.
  • It fixes dry food. Overcooked pork chop? This helps.
  • It’s flexible. Beef, fish, veg, bread—yep.
  • It keeps. The log held in my fridge 6 days. Still good.

What Bugged Me (So You Don’t Repeat It)

  • Too salty, fast. If you use salted butter and add more salt, you can overshoot. Taste as you go. I learned the hard way on batch one.
  • Raw garlic bite. If you throw raw garlic into cold butter and don’t warm it, the flavor can feel sharp. Give garlic a quick sizzle in a little butter first.
  • Lemon bully. Zest is strong. If your lemon is big, use half the zest. Add more to taste.
  • Breaks when too hot. If you boil it, the sauce can separate. Low heat is your friend.

How I Pair It (Simple Cheats)

  • Steak: Smoky version. Add smoked paprika and Worcestershire.
  • Shrimp or salmon: Classic, plus extra lemon juice.
  • Veg and bread: Compound butter coins. Melt as you toss.
  • Chicken: Add a pinch of dried thyme. It feels cozy.

For burger night, I sometimes ditch the butter altogether and reach for a tangy spread—after testing several, this smash-burger sauce is the one I keep making.

One more trick: Stir in 1 tsp hot water while whisking. It helps the butter hold as a sauce. Fancy word is “emulsion,” but really, it just makes it cling.

If you prefer a printable, family-style breakdown, Taste of Home’s cowboy butter recipe is another clear guide worth bookmarking.

Quick Recipe Card (Screenshottable)

  • 1 cup unsalted butter, soft
  • 3 garlic cloves, minced
  • Zest of 1 lemon + 1–2 tbsp juice
  • 1 tbsp Dijon
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp honey (optional)
  • 1 tsp smoked paprika + 1 tsp Worcestershire (for steak version)

Warm half the butter with garlic on low for 30–45 seconds. Remove from heat. Whisk in the rest and all seasonings. Taste. Adjust salt and lemon. Serve warm—or beat into soft butter and chill as a log.

Little Things That Made It Better

  • I zested the lemon before cutting it. Way easier.
  • I chopped herbs with a damp knife so they didn’t fly off the board.
  • I warmed my serving bowl with hot water first, so the sauce didn’t set too fast.
  • I froze extra coins between parchment in a Stasher bag. They were ready for later.

Who This Recipe Is For

  • Grill folks who like bold flavor and easy wins.
  • Busy home cooks who want one sauce for many things.
  • People who say, “I don’t really cook,” but will melt butter. You’re in.

If you hate lemon or Dijon, you’ll need tweaks. Try half the lemon and half the mustard first.

If you’re craving more of a classic drive-thru “secret sauce” vibe, check out my honest take on making the In-N-Out sauce at home; it’s a whole different flavor lane but just as weeknight-friendly.

Final Take

Cowboy butter isn’t magic. But it tastes like magic on steak, shrimp, and even plain potatoes. It made my weeknight plates feel special without a lot of fuss. I’ll keep a log in the