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.
Thursday, September 2, 2010
Oatmeal Chocolate Chip Cookies
It seems fitting that the first recipe on the blog would be chocolate chip cookies. And not just any chocolate chip cookies. My Mom grinds oats to make oat flour for these...and it makes such an incredible difference. We've made a lot (and eaten a lot!) of chocolate chip cookies and this is the only recipe you will ever need for chocolate chip cookies. Enjoy!
Oatmeal Chocolate Chip Cookies
2 1/2 c. Old fashioned rolled oats
2 sticks of butter, softened
1 c. sugar
1 c. light brown sugar, packed
2 large eggs
1 t. vanilla
2 c. all purpose flour (you can substitute whole wheat flour if you want)
1 t. baking powder
1 t. baking soda
1 t. salt
12 oz. chocolate chips
Preheat oven to 375.
In food processor grind oats until they turn into a fine powder.
Cream the butter and sugars together in a large bowl. Add the eggs and vanilla and mix well.
In another bowl combine the flour, baking powder, baking soda and salt. Then gradually beat the flour mix into the butter mix. Next work oat flour into mix either with your hands or a heavy-duty stand mixer.
Work chocolate chips into the dough with your hands.
Bake for 9-11 minutes.
Oatmeal Chocolate Chip Cookies
2 1/2 c. Old fashioned rolled oats
2 sticks of butter, softened
1 c. sugar
1 c. light brown sugar, packed
2 large eggs
1 t. vanilla
2 c. all purpose flour (you can substitute whole wheat flour if you want)
1 t. baking powder
1 t. baking soda
1 t. salt
12 oz. chocolate chips
Preheat oven to 375.
In food processor grind oats until they turn into a fine powder.
Cream the butter and sugars together in a large bowl. Add the eggs and vanilla and mix well.
In another bowl combine the flour, baking powder, baking soda and salt. Then gradually beat the flour mix into the butter mix. Next work oat flour into mix either with your hands or a heavy-duty stand mixer.
Work chocolate chips into the dough with your hands.
Bake for 9-11 minutes.
Welcome!
For a while now, my brother and I have been urging my Mom to start a blog with her recipes. She spends a lot of time reading recipes to us over the phone or typing them for us...and for our friends. Mom's egg casserole and my Gram's coffee cake have become legendary. Now, I'm a stay at home mom for the first time in my life and am trying to see if my Mom's incredible cooking skills were passed to me in her DNA. My friend Katie bought me a subscription to Everyday Food magazine for my birthday this year and I find I'm tearing out half the magazine to save recipes I want to try. So this blog has multiple purposes...To share my Mom's recipes with people...To prevent my Mom from having to tell my brother and I the same recipes over and over again...To keep track of new recipes we find and like (this is a request of my husband since I lose everything). Enjoy!
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