Barbecue Brisket

My family loves BBQ Brisket.  The last time I made it, my oldest had a few of his friends over and everyone enjoyed it.
I got the recipe a few years ago when I went to Wegmans. They were giving samples and it was so good that I had to try it.
I use any flavor barbecue sauce that I have on hand. I happened to have STUBB'S today. 

4-6 lbs boneless brisket
salt and pepper
flour
1 TBSP vegetable oil
1 cup water
1 tsp Better than Bullion Beef Base
1 bottle (18 oz) Barbecue Sauce


Preheat oven to 350 degrees.
Cut the brisket in half, season with salt and pepper and dust lightly with the flour.
Heat oil on a large dutch oven over medium high heat. Working with one half of the brisket at a time. Sear the brisket on each side until paper-bag brown. Keep browned halves on a clean plate until needed.
Add the beef base to the water, stirring to combine.  Add this to the pot, loosening the browned bits with a wooden spoon.  Cook until reduced by half. Stir in barbecue sauce.
Return brisket halves to pan  Cover and place in the oven. Cook for about 3 hours, until meat is fork tender.
Transfer brisket to a serving platter. Cut thick slices making sure to cut against the grain.  Skim fat from the sauce, cook an additional 3-4 minutes until slightly thickened.
Serve with the barbecue sauce.

Frittata

Leftovers? What to do with them? My kids don't always like having leftovers, but I can't throw them away. So I try to use them in more creative ways.  Like in a frittata!! 
You can use almost anything, but this time I used leftover roasted broccoli and leftover roasted potatoes.  Both of them already has salt and pepper on them so I didn't add any extra. And the broccoli had some garlic so that added some extra flavor.  
Most leftover veggies and potatoes will work and you could add some meat too. 


2 TBSP olive oil
1/2 onion, chopped (optional)
1 cup leftover veggie
1 cup leftover potatoes
8 large eggs
1/4 cup whipping cream
1/4 cup grated Locatelli cheese

In a league ovenproof skillet, heat the oil over medium heat.  Add the leftovers and sauté until heated, about 5-8 minutes.  
Preheat the broiler. In a bowl, whisk the eggs,cream,and cheese.  Stir into the skillet. Cover and cook over medium-low heat until almost set, and not runny. About 2 minutes. Place skillet under the broiler until top is golden.  Watch carefully as it only takes a few minutes.  
Cut into wedges and serve. 

This works well for breakfast, brunch, lunch or dinner. It can be paired with fruit  and a salad for a great meal.  

Baked Cod with thyme

Even when my kids have something to do, like a hockey game today, I like to have a healthy dinner at home when they are done.  With a little planning it is easily done.  This dinner was easily put together  and everyone ate together. It was a win-win dinner.  And yes, my daughter's team won too!  
I would have preferred fresh cod, but I only had frozen so that had to do. Either would work fine. 

4  6oz cod fillets 
Juice of 1/2 a lemon
Olive oil for drizzling
2 cloves garlic, minced
Leaves of a few sprigs of thyme, lightly chopped
Sea salt
Pepper

Preheat oven to 400. 
Rinse of the cod fillets and place in a glass baking pan.  
Drizzle olive oil and lemon juice over the fillets.
Sprinkle with the salt and pepper.
Evenly sprinkle the minced garlic and chopped thyme.
Bake for 15-18 minutes until the fish is opaque.


I served this with steamed broccoli and macaroni and cheese.  Substitute whatever your family likes. 

Easiest Rice Pudding

My Mom-Mom always talked about when she made her rice pudding for her kids. She always made it on a really cold day because her rice pudding took about 2 hours in the oven. Having a big house and 6 kids, she made the rice pudding when she needed to warm up the house on a nice cold day. Today's lifestyle is a lot different. So here is a very simple and fairly quick rice pudding.

1 cup Arborio rice
1/2 cup sugar
1/4 tsp coarse salt
4 3/4 cup whole milk
11/2 tsp vanilla
1/4 cup heavy cream

In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups of the milk to a boil.
Reduce heat, cover and simmer for 25 minutes.
Uncover and cook, stirring constantly for 5 minutes.
Stir in vanilla and remaining 1/4 cup of milk.
Transfer to a serving dish and cover with plastic wrap.
Refrigerate until chilled, at least 1hour.
Stir in heavy cream and serve.

Spicy Roast Beef

My family are carnivores! We love meat! I love this recipe for a nice fall day. Make it the day before and it is even more spicy!   I got he recipe from the Pioneer Woman, but I tweaked it a little to make it my own. I kind of eyeballed some of the ingredients, so you can do the same. Just remember that this is SPICY! You can use any kind of peppers and tomatoes that you have on hand. Adjust the peppers to your "heat", this is very spicy.  You could also omit the peppers and only use the broth and tomatoes to make a nice kid-friendly beef.
This makes enough for a crowd or for leftovers.  You can cut the recipe in half easily, also.

2    3 pound chuck roast each
Salt and pepper
2 TBSP butter
2 TBSP canola oil
4 cups beef broth
3-4 TBSP fresh chopped rosemary
1 jar pepperoncinis , with juice
1 jar cherry peppers, drained ( hot or mild)
1 28 oz can crushed tomatoes

Hearty rolls, toasted
Sliced deli cheese ( provolone, mozzarella, Munster)

Preheat oven to 300.
Season the roasts with salt and pepper. Heat the butter and oil in a large heavy Dutch oven.  Brown each roast until paper bag brown, rest them on a plate.
Pour the beef broth in the pot, stirring up any browned bits from the pot.  Add the rosemary, both peppers, and the tomatoes. Stir all of this until combined. Add the roasts back to the pot and place the lid on. Place the pot in the oven for about 4-41/2 hours, until the meat is fork tender.
Remove the roasts from the pot and shred with 2 forks. Return the meat to the pot, and keep warm on the stove while serving.  Serve on toasted rolls and top with sliced cheese.

TIP!
Making this the day before, you can refrigerate and then skim the fat off the top before reheating.

Peppered Pork Sandwiches

This was so simple to make during the day while the kids were at school. Just wrap up and put in the fridge for dinner after a sporting event. A nice way to have a fast and homemade dinner. 

Peppered Pork


fine sea salt
3 1/2 lb pork loin roast, fat cap left on
3 TBSP peppercorns
5 TBSP butter
3 TBSP apple cider vinegar ( red wine vinegar can be used)
2 TBSP chopped fresh thyme
2 TBSP canola oil

Aioli
1 cup mayo ( light)
5 TBSP olive oli
salt & pepper
zest and juice of lemon ( I used orange)
1 clove galic, finely grated

Rolls, , pita flatbread

baby spinach or arugula

Parmesan cheese


Preheat oven to 375.
Blot the roast dry. Sprinkle with some sea salt. Crush the peppercorns, either in a mortar and pestle or in a food grinder to a medium coarse texture.Rub the pepper into the meat. What doesnt stick save for the marinade.
Heat a cast iron pan over medium heat, add the butter and garlic. Cool until the butter has melted and starts to bubble. Add the vinegar, thyme and remaining pepper. Save this in a small dish , you will baste the meat with this marinade.
In the same pan, over high heat, add the oil . Brown the meat on all sides.
After the meat is browned, brush the meat generously with some of the pepper marinade. Put the pan in the oven and roast for 10 minutes.  Remove the roast and turn it to another side and baste again. Continue roasting, turning and basting  every 10 minutes until the center of the roast reads 145 degrees, about 50-60 minutes.
After the meat reaches temperature, allow to rest a bit and then transfer to a platter, along with juices and cover with wrap and place in refrigerator. You can make this a day ahead or so if necessary.
When ready to serve slice very thin. Mix the aioli ingredients together. Serve it on a nice roll, flat bread, or in a pita. Best layered with baby spinach or arugula, and a shaving of Parmesan cheese.

Speedy Chicken and Dumplings

Today we will have a harvest moon. To me that means that fall is truly here. I hope it is big and bright and I will be able to get a nice picture. 

With fall comes all of my favorite comfort foods. We started fall off with Chicken and dumplings.  I have always loved my mom's chicken and dumplings, but never got her recipe,  This one is close, as close as I could get. I know that a few things are different and I adapted it to my taste, but it still reminds me of my mom.  

I make enough for my family of seven. So this recipe is more than enough for an average family with ample leftovers..


Speedy Chicken and Dumplings

6 boneless, skinless chicken breasts
2 tsp butter
salt 
pepper
4 stalks celery, cut into 1 inch pieces
1 medium onion, sliced
4 cups chicken broth
2 bay leaves
1 TBSP Italian seasoning
6-8 carrots, cut into 1 inch pieces
Season the chicken with a good amount of salt and pepper on both sides. In a large Dutch Oven melt the butter, add chicken and brown it in the hot butter.  Add the celery, onion, broth,bay leaves, and Italian seasonings.  Heat to boiling; reduce to a simmer. Simmer covered for 20 minutes. Add carrots and simmer again for 15 minutes or until carrots are just about tender. Add dumplings and cook as directed.

Dumplings

(I double this recipe)
 I have never had another dumpling, only the Bisquick kind. Feel free to use your own recipe.

2 cups Bisquick
2/3 c. milk  
mix together and drop by spoonful into dutch oven.  Cook for 10 minutes uncovered and then 10 minutes covered.