Tag Archives: Family Favorite

No sauce required beef brisket

I don’t know what was more fun either preparing this brisket the day before it had to be slowly cooked in the crockpot for this Sunday Savory Beef Brisket or when I tossed everything into the marvelous machine the next morning.

Oh well lol, but what I do know is that this brisket recipe in my newest favorite. It’s savory and super duper juicy. I’m not kidding either. Here’s my proof when I took my first bite the meat just literally melted in my mouth. I mean it’s so moist and tasty that sauce isn’t even required.

This smoky meat will instantly become a family favorite.

Sunday Savory Beef Brisket

Ingredients

1 4-lb beef brisket
1/4 C packed brown sugar
2 Tbsps smoked paprika
2 Tbsps onion powder
1 Tbsp ground cumin
1/3 C Bragg all purpose seasoning
1 Tbsp Chili powder
1 Tbsp salt
1/2 tsp black pepper
One red onion
Four russet potatoes, rinsed, peeled and cut into chunks
Three large carrots, washed, peeled, cut into 2-inch chunks
Three stalks celery washed, cut into-2 inch chunks

Directions

1. in a small bowl prepare the spice rub by combining the sugar, paprika, onion powder, cumin, chili powder, salt, and pepper.
Place the meat onto a sheet of wax or parchment paper and rub the spice mixture evenly all over the brisket and flipping it over a few times to get good coverage.

2. Next, carefully put the meat into a container and pour 1/3 cup of Bragg all over the beef. Be sure it’s evenly covered. Then seal it tight with the lid and place the container with the meat inside in the fridge, leave it overnight. Also, to save time cut all of your veggies the night before and put them in airtight containers or Ziploc bags.

3. The next morning grab your 6-quart slow cooker/crockpot insert and put the meat into your slow cooker. Next, Add all of your veggies on top Do not add water. Cover and cook on low for eight to ten hours or until breaks apart easily with a fork.

Source 365 Slow Cooker Suppers `

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Coming up this week on cooking with

Crispy Southwest Warps

Crock pot Root Beer Pulled Pork

Famous Butter Chicken
Roasted Broccoli And Cauliflower Recipe With Parmesan & Garlic

Fantasy Fudge

Fudge is a fantastic all year round classic favorite and my most-liked candy. It’s incredibly luscious, rich, and highly addicting.

I realize that it’s extremely unhealthy, but the other night I simply couldn’t help myself and made it for the first time. This fudge recipe that I got off a JET-PUFFED Marshmallow Creme jar was relatively easy to make, and the best part is that it literally melts in your mouth.

*Court’s Cooking notes: Make sure to have everything set out and ready to mix.*

Fantasy Fudge

What You’ll Need

3 C sugar

3/4 C butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

3 pkg. (4 oz. each) Toll House Semi-Sweet Chocolate chopped

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 C chopped PLANTERS Walnuts or pecans, optional

1 tsp. vanilla extract

Instructions

Line 9-inch square pan with aluminum Foil, with ends of foil spreading over sides. Set aside

1. Combine sugar, butter, evaporated milk in a large pot and bring them to full rolling boil on medium heat, stirring constantly. Cook for four minutes or until candy thermometer reaches 234°F, stirring continually. Remove the pot away from the heat.

2. Next, combine the chocolate and marshmallow creme; stir until melted. Then add the nuts and vanilla; mix well. Pour into the previously prepared pan; spread to cover the bottom of the pan. Let cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.

Source Kraft Recipes


Coming up next week on cooking with Court

Grilled Turkey Burgers with Cucumber Salad

Slow Cooker Orange Chicken

Crunchy Honey Garlic Pork Chops
Side Dish Salt & Vinegar Roasted Potatoes

Here are some of my favorite desserts that I have made or wrote about this year. 

Rocky Road Milkshake

Peanut Butter Cup Crack Brownies

Reese’s Peanut Butter Cup Cake

Satisfying your sweet-tooth

 

Out of this world Quesadillas

Who loves quesadillas? I know I do! 😀 Ha, last night was my first time to make them, and I think I did an excellent job for my first time lol.

These are easy, no-fuss quesadillas that are slightly crispy, completely cheesy and amazingly delicious! These Cheesy Ground Beef Quesadillas would make the perfect meal for busy weeknights!

Cheesy ground beef quesadillas

INGREDIENTS

1 Tbsp. Butter
⅓ cup chopped onion
1 tsp. salt
1 lb. extra lean ground beef
One can (8 oz) tomato sauce with basil, garlic, and oregano
1/8-1/2 tsp. red pepper flakes, if desired
Eight 10-inch flour tortillas
4 C shredded cheese

INSTRUCTIONS

1. In a big skillet, melt the butter. Combine diced onion and cook until the onion starts to turn transparent and edges become golden brown. Combine the ground beef and a pinch of salt and cook until meat is no longer pink. Drain any grease. Combine the tomato sauce and the red pepper flakes and simmer for ten minutes. In another large skillet melt some butter (approximately one tablespoon to start) over medium heat and place a tortilla in the skillet.

2. Sprinkle approximately ½ cup of the shredded cheese and then top it with some of the meat (approximately ¾ cup). Top with another tortilla and coat butter all over the top of the tortilla. Cook until golden brown and then turn over and cook on the other side for about three-four minutes or until golden brown. Return with remaining tortillas, adding more butter to the pan as required. Remove from pan and slice into triangles. Garnish with sour cream, fresh cilantro, and guacamole, if desired. Serve with refried beans as a side dish. 

Source 5 Boys Bakers

NOTES

If you don’t own tomato sauce with basil, oregano, and garlic and you just don’t feel like making a dash to the store, then just use a can or regular tomato sauce and combine approximately a ½ tsp. of basil, ½ tsp. of oregano and a clove of garlic, minced.

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