BBQ Brisket

When it's game time, it's BBQ time.  This is a great fall/winter recipe to have cooking while you are watching a game. 

From Slow Cooker Magic

Texas-Style BBQ Brisket

1 beef brisket (3-4lbs)
3 T Worcestershire sauce
1 T chili powder
1 t celery salt
1 t black pepper
1 t liquid smoke
2 cloves garlic, minces
2 bay leaves
BBQ sauce (your favorite kind)

Place meat in a container and combine all ingredients except BBQ sauce.  Pour over meat.  Let sit in refrigerator for at least 1 hour or up to overnight. 

Place meat and all marinade in slow cooker.  Cover and cook on LOW for 7 hours or HIGH for 4-5 hours.

Remove meat from cooker and pour juices into 2 cup measuring cup.  Let stand for 5 minutes.  Skim fat from juices and remove bay leaves.  Stir 1 cup of juices with some BBQ sauce.  Discard remaining juices.

Return meat to cooker and pour sauce over meat.  Cover and cook for another 30 minutes.

Remove meat and place on a cutting board.  Cut on the cross-grain into 1/4" slices.

Enjoy!

Mrs. President's Chili

I saw this in our Sunday newspaper a couple of weeks ago and I was very curious.  Mrs. Obama has prides herself in using local produce and creating healthy options.  But chili, really?  So, I gave it a try. 

This is not your ordinary chili recipe.  It doesn't pack a lot of heat. Of course, you can alter that!  It has an interesting group of spices. 

If you like vegetables, this is a good one for you.  (or if you want to get you kids to eat vegetables!).

From Parade Magazine:

Michele Obama's Chili

1 onion, chopped
1 green pepper, chopped
4 cloves garlic, chopped
1 T olive oil
1lb ground beef or turkey
1/4 t cumin
1/4 t oregano
1/4 t turmeric
1/4 t basil
1 T chili powder
3 T red wine vinegar
5-6 fresh chopped tomatoes
1 can red kidney beans, rinsed and drained

1. Saute onion, pepper, and garlic in oil.
2. Add ground beef and brown.
3. Combine spices and add to meat.
4. Add vinegar and tomatoes and simmer down.
5. Add beans, cook for a few minutes to heat through.
6. Serve over rice and garnish with cheddar cheese, onions and sour cream.

The rice through me for a loop.  I much prefer the corn chips! :)

Family Factor:  everyone ate it, but said it definitely didn't have the traditional chili flavor
Stomach Factor: for chili, this is a mild one
Time Factor: this can be done within 30 minutes, so good for a weekday meal

Brunch...any time!

I had made this brunch bake for our trip to the Outer Banks that never happened. :(  I had it in the freezer for over a month and was still very good thawed out and baked.

From Tasteofhome.com:

Breakfast Bake

4 cups seasoned croutons
2 C shredded cheddar
1 onion, chopped
1/4 C sweet red pepper, chopped
1/4 C green pepper, chopped
4oz jar sliced mushrooms, drained
8 eggs
4 C milk
1 t salt
1 t ground mustard
1/8 t pepper
8 bacon strips, cooked and crumbled

1. Sprinkle croutons, cheese, onion, peppers and mushroom into a greased 13x9 baking dish. 
2. In a large bowl, whisk eggs, milk, salt, mustard and pepper.  Pour slowly over vegetables.
3. Sprinkle bacon over.
4. Cover and freeze up to 3 months.
5. Thaw for 48 hours in refrigerator.  Put on counter for 30 minutes before baking.
6. Bake at 350 for 50-60 minutes.

This comes in real handy for weekend company too!