My friend Katie Sheedy gave me this recipe and it seemed too good to be true. Four ingredients. Crock pot for 8 hours. Too good to be true? No - this is one of those recipes you come along once in a life time and you hold on to it...or you post it on your blog. :)
Ingredients
Brisket (I use a trimmed brisket and then trim the rest of the fat myself)
1 package of taco seasoning (I use the low sodium version and it is still wonderful)
1 can of hot Rotel
1 can of original Rotel
1 or 2 onions (optional, but a great addition if you are making brisket tacos or quesadillas with the meat)
Directions
Put the whole brisket in the crock pot. Add the taco seasoning and two cans of Rotel. I mix the ingredients around a little but I don't think you have to. Then you can cook it for 8 hours on low or 4 on high.
Its that simple and its amazing!
Thursday, October 21, 2010
Sunday, October 17, 2010
Sourdough French Toast with Strawberry Syrup
A couple of months ago, we woke up on a Saturday morning and I wondered what to cook for breakfast. I don't believe in eating cereal, oatmeal, or yogurt on Saturday mornings since we eat them every other day of the week. We had sourdough bread and I thought french toast made with sourdough bread just had to be wonderful...and it was. I found this recipe online and have made it at least 4 times (for us and for company) in the last 6 weeks.
Sourdough French Toast
Ingredients
6 to 8 large slices wholegrain sourdough bread (about 1/2-inch thick), preferably day-old or stale
4 eggs, beaten
1/2 cup whole milk
up to 2 tablespoons grade B maple syrup, if desired
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
dash unrefined sea salt
Directions
1. Line a large baking dish with six to eight slices whole grain sourdough bread cut 1/2-inch thick.
2. In a separate bowl, whisk beaten eggs, whole milk and maple syrup together with cinnamon, vanilla extract and a dash unrefined sea salt until thoroughly combined.
3. Pour the egg mixture over the sourdough bread and allow the slices to soak for about five to ten minutes.
4. In the meantime, heat a skillet or griddle to medium-high geat. Spray with Pam just before putting the french toast on.
5. Cook the french toast until golden brown.
6. Plate and serve hot with the Simple Strawberry Syrup below.
Simple Strawberry Syrup
While this may seem like an optional part of the recipe, it is actually the best part of the meal. I've made it with raspberries too and it was wonderful.
Sourdough French Toast
Ingredients
6 to 8 large slices wholegrain sourdough bread (about 1/2-inch thick), preferably day-old or stale
4 eggs, beaten
1/2 cup whole milk
up to 2 tablespoons grade B maple syrup, if desired
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
dash unrefined sea salt
Directions
1. Line a large baking dish with six to eight slices whole grain sourdough bread cut 1/2-inch thick.
2. In a separate bowl, whisk beaten eggs, whole milk and maple syrup together with cinnamon, vanilla extract and a dash unrefined sea salt until thoroughly combined.
3. Pour the egg mixture over the sourdough bread and allow the slices to soak for about five to ten minutes.
4. In the meantime, heat a skillet or griddle to medium-high geat. Spray with Pam just before putting the french toast on.
5. Cook the french toast until golden brown.
6. Plate and serve hot with the Simple Strawberry Syrup below.
Simple Strawberry Syrup
While this may seem like an optional part of the recipe, it is actually the best part of the meal. I've made it with raspberries too and it was wonderful.
Ingredients
1 1/2 cups strawberries, cut into pieces or mashed
1 cup sugar
1 cup water
1 cup sugar
1 cup water
Directions
1. In a saucepan, bring sugar and water to a boil.
2. Gradually add strawberries; return to a boil.
3. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
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