Thursday, August 14, 2014

BBQ Beef Brisket

 
After 10 hours of slow cooking in a sweet and smoky chipotle sauce you get this barbecue goodness. Good thing we are just two because we had so much leftovers that lasted for days!

Ingredients:
Barbecue sauce:
1 1/2 cups ketchup
1/2 cup packed dark brown sugar
1/4 cup water
1/4 cup finely chopped yellow onion
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
2 chipotles in adobo sauce, finely chopped
1 teaspoon garlic powder
3/4 teaspoon freshly ground black pepper
 
Brisket spices:
1/4 cup paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon packed dark brown sugar
1 tablespoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
 
1 (5-pound) beef brisket
 
Directions:
Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine.
 
Place the brisket spice rub ingredients in a medium bowl and stir to combine. Place the brisket on a cutting board and cut it in half widthwise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours.
 
Transfer the brisket to a cutting board. Remove the excess fat and slice the meat against the grain into 1/4-inch-thick pieces or shred the meat with 2 forks.
 
Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Pour the barbecue sauce from the slow cooker into a medium saucepan and heat to thicken adding a little cornstarch mixed with water if needed.
 
Return the sauce and meat to the slow cooker and stir gently to combine. Taste and season with salt and pepper.




Source:  Chow
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Monday, August 4, 2014

One Pot Zucchini Mushroom Pasta


Quick, Easy, and Delicious!

 Ingredients:
1 lb spaghetti
1 lb mushrooms
2 small zucchini, cubed
2/3 cup frozen peas
1 tbsp parsley
2 cloves garlic, minced
4 and 1/2 cups water
1/3 parmesan cheese
1/4 cup heavy cream
salt and pepper
 
Directions:
In a large pot, combine the spaghetti, mushroom, zucchini, peas, parsley, garlic, and water. Bring to a boil then reduce the heat and simmer uncovered until the pasta is cooked through (8-10 minutes). Stir in the parmesan and heavy cream. Season with salt and pepper.




Source: Damn Delicious
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Tuesday, July 15, 2014

Lemon and Rosemary Baked Chicken


I had to share this recipe with you immediately. It is super easy to prepare, and the chicken comes out tender and moist and full of flavor. This is my new go-to recipe for whole baked chicken. Thanks Ina!

Ingredients:
1 (3-4 lb) chicken, backbone removed
1.5 teaspoons salt, divided
1/3 cup olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
2 teaspoons black pepper

Directions:
Remove the backbone of the chicken. See this video. Pat chicken dry with paper towels. Sprinkle with 3/4 teaspoon salt on each side.  

Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and black pepper in a small bowl. Place the chicken in a ceramic or glass dish just large enough to hold it flat (I used my cast iron skillet). Pour the lemon marinade over the chicken, turning it in the dish. Cover with plastic wrap and refrigerate overnight or up to 24 hours. Turn the chicken 2 or 3 times while marinating.

Bake (skin side up) on 350 degrees for 1 hour and 20 minutes or until cooked through (cover with  foil the first 30-45 minutes). Serve with pan juices drizzled on top. 



Source: Ina Garten
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Tuesday, July 8, 2014

Vegetarian West African Peanut Soup



I was rather skeptical about the combination of flavors in this soup when I first heard how delicious it was. Then my sweet neighbor brought me a bowl to sample and I loved it! So of course I had to make it soon after. Don't let the ingredients peanut butter and tomato paste scare you off. It is both healthy and delicious, warm and spicy, thick and filling, and just a wonderful soup to enjoy for lunch or dinner any time of the year.

Ingredients:
6 cups low sodium vegetable broth
1 sweet potato, cubed
1 small red onion, chopped
1 tbsp fresh ginger, minced
4 cloves garlic, minced
3/4 tsp salt
3/4 cup unsalted peanut butter
1/2 cup tomato paste
1 bunch kale, chopped
hot sauce, like sriracha
 
Directions:
In a medium Dutch oven, bring the broth to a boil. Add the sweet potato, onion, ginger, garlic, and salt. Cook on medium low heat for 20 minutes.
 
In a medium size, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1-2 cups of the hot stock to the bowl. Whisk the peanut mixture until smooth and then return back to the Dutch oven. Stir in the kale and season with hot sauce to taste. Simmer for 15 minutes on medium low heat.
  



Source: Cookie+Kate
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