Sunday
Monday
Tuesday
Wednesday
Thursday
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Saturday
butternut squash and spinach carbonara
minestrone soup, pizza chips
chicken and dumplings
bacon wrapped beef tenderloin, duchess potatoes, broccoli
pork florentine, mashed potatoes
salsa verde chicken tacos, black beans
summer sweet corn pasta

Monday, September 29, 2014

Crockpot Barbecue Brisket

Crockpot Brisket
Before I moved to Texas, barbecue meant pulled pork, ribs or grilled chicken. I had never had brisket before I moved here and I wasn't a huge fan initially, once I learned the right places to get it and my preferred way to eat it (on Texas Toast with pickles, barbecue sauce and a bit of ranch dressing,) I grew to love it. C used to smoke brisket back when we had a charcoal grill, but it has been years since he had made it. I had bought a huge cut for the barbacoa beef and only ended up using half. This recipe from Taste of Home was intriguing. And delicious. I loved the way the brisket turned out. Tender and full of flavor, without the hassle of smoking it all day long.  C was not impressed with the barbecue sauce though, he still prefers the Kraft variety from the bottle (fool!)
Crockpot Barbecue Brisket

1 teaspoon salt
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon celery seed
¼ teaspoon pepper
1 fresh beef brisket (2-1/2 pounds), trimmed

½ cup ketchup
½ cup chili sauce
¼ cup packed brown sugar
¼ cup cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon mustard

In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker.
In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside.
Cover and cook on high for 4-5 hours or low for 8 to 10 hours, until the meat is tender. Simmer the reserved sauce in a small saucepan over low heat for 20 minutes before serving. Slice and serve with the reserved sauce.
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Friday, September 26, 2014

Crockpot Barbacoa Beef

Crockpot Barbacoa Beef
I rarely cook with beef brisket, this recipe from The Kitchn reminds me that I should add it to my meal plan more often.  The meat is so tender and perfect for tacos.  Miss F kept referring to it as chicken, I have no clue why.  She requested "that chicken" in her lunch box quesadillas every day the week I made this.  I think we have beef so rarely, that she really doesn't know the taste as well as chicken, pork and seafood.  She is a Texas girl, so I need to get more beef in her diet.
Crockpot Barbacoa Beef

1 chipotle pepper with adobo, minced
½ red onion, peeled and chopped
3 cloves garlic, peeled and crushed
½ teaspoon cumin
1 teaspoon kosher salt
Juice of 1 lime
2 tablespoons cider vinegar
1 to 2 pounds beef brisket
1 ½ cups beef or chicken stock
1 bay leaf

To serve:
tortillas
diced onions
diced tomatoes
diced avocado
shredded colby jack
sour cream
salsa

Add the chipotle, onion, garlic, cumin, salt, lime juice, and vinegar to the crockpot Place the brisket on top of the mixture and pour the stock over top. Top with the bay leaf, toss to coat the meat. Cover and cook on low for 8 to 10 hours. Remove the meat from the crockpot and shred with two forks, discarding excess fat. Return the beef to the crockpot, toss with the cooking liquid. Serve on tortillas with onions, tomatoes, avocado, cheese, sour cream and salsa.
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Wednesday, September 24, 2014

Spicy Mango Chicken Sandwiches

Spicy Mango Chicken Sandwiches
My friend Courtney introduced me to Pick-a-Peppa spicy mango sauce.  A few years later she discovered that she is allergic to mangoes. We were at a party with mango sorbet added to champagne and she had a nasty reaction. So, no more mangoes for her. I had a similar experience with a late in life allergic reaction (tree nuts,) so I can totally relate.  I love this sauce, the combo of spicy and sweet is perfect on these sandwiches. I used Bolillo rolls for these sandwiches, but any sub roll will work fine. Thanks to Cookaholic Wife for the inspiration.
Spicy Mango Chicken Sandwiches

2 large boneless skinless chicken breasts
½ teaspoon salt
1 jalapeno pepper
¼ cup shredded pineapple
1 tablespoon spicy mango sauce (I use Pick-a-Peppa brand)
4 sub rolls
8 slices provolone cheese

Place the chicken breasts in a saucepan with a lid, cover with water and add the salt, jalapeno pepper and juice from the pineapple. Bring the water to a boil over medium high heat, reduce the heat to low, cover and simmer for 10 to 15 minutes, until chicken is cooked through. Remove the chicken from the cooking liquid and shred with two forks. Slice the jalapeno. Toss the shredded chicken with the pineapple, hot sauce and jalapeno.

Preheat the oven to 425 degrees. Toast the sub rolls in the oven for 2 to 3 minutes, spoon the chicken mixture in each roll and top each with two slices of cheese. Return to the oven for 2 to 3 minutes, until cheese melts. Serve.
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