Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.
If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.
Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals.
When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup wood chips to each side.
Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat or, better yet, serve it on the side.
Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary.
Ingredients:
7 ounces Can chipotle chilies en adobo
2 tablespoons Corn oil
3 large Garlic cloves
2 teaspoons Ground coriander
1 teaspoon Thyme
1 teaspoon Freshly ground black pepper
Directions:
In a food processor, combine all the ingredients and process until blended but still slightly chunky, about 1 minute. The paste can refrigerated, tightly covered, for up to 3 weeks.
Uses: the possibilities are endless.... brush on beef, chicken, or pork before cooking, add a blob to your soup base or drop a blob into your hummus (my personal fav)
Heavenly Maple Syrup Muffins..... need I say more?????
Ingredients:
1/4 cup margarine
1/2 cup sugar
1 teaspoon salt
1 1/4 cup flour
1/2 cup milk
2 teaspoons baking powder
3/4 cup rolled oats
1/2 cup maple syrup
***GLAZE***
1 tablespoon butter, melted
1/2 cup powdered sugar
1 tablespoon maple syrup
Preheat oven to 350. Grease muffin pans, or place liners in cups if preferred.
Soften margarine, blend in sugar and salt. Add dry ingredients and blend with pastry cutter until crumbly. Mix in oats.
Blend milk and syrup together and pour over dry ingredients, stirring only until just combined. Divide batter evenly among cups. Bake for 20 minutes or until muffins test done.
Mix the butter, powdered sugar and maple syrup. Spread glaze over muffins when they have cooled slightly.
Another great recipe score from Family Fun. This is one of my hubby's favorite meals... and a cinch to prepare. I have never added sugar or vinegar to mine in the past... but I am eager to try this variation. Happy St. Patrick's Day!
The slow cooker is the perfect way to go for this traditional dish, since it must bubble away untended for hours, in any event. Be sure to serve with crusty bread, and Dijon mustard and horseradish on the side.
In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.
Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes 6 to 8 servings.
Ingredients:
4 racks baby back ribs
1 1/2 cup water
1 cup white vinegar
1/2 cup tomato paste
2/3 cup dark brown sugar
1 tablespoon yellow mustard
1 1/2 teaspoon salt
1 teaspoon liquid smoke hickory flavor
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
SAUCE: Combine all ingredients except ribs over medium heat. Bring to a boil; reduce heat and simmer, stirring often 45-60 minutes until thick.
Preheat oven to 300*.
Brush sauce over entire surface of each rack of ribs. Wrap each rack tightly in aluminum foil. Arrange packets on baking sheet with foil seam up. Bake 2-2-1/2 hours until the meat has pulled back from the cut ends of the bones about 1/2 inch.
Preheat grill to medium heat.
Remove ribs from foil. Grill on BBQ 4-8 minutes/side. Brush sauce on both sides a few minutes before removing from grill.
Try this along side grilled chicken, steak, or fish. WAY better than a boring baked potato!
1 1/2 teaspoon olive oil
2 large zucchini, cubed
2 large red and/or yellow bell peppers, cubed
1/2 cup chopped onion
4 cloves garlic, finely chopped
1 tablespoon loosely packed fresh basil leaves, chopped
1/4 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
Directions:
In 12-inch skillet, heat oil over medium-high heat and cook zucchini, red peppers, onion and garlic, stirring frequently, 5 minutes.
Add basil and black pepper. Reduce heat to low and cook, stirring occasionally, 3 minutes or until vegetables are crisp-tender.
To serve, sprinkle with cheese.
OMG! I just found the coolest website EVER!!! Zillions of copycat recipes that you have always been wishing for. First up my FAVORITE cheesecake on the planet. Can't wait to try this recipe out for hubby's birthday next week.
Cheesecake Factory`s Carrot Cake Cheesecake Recipe
Ingredients:
***Cheesecake:***
16 ounces cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs
***Carrot Cake:***
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
8 1/2 ounces can crushed pineapple, packed in juice, drained well, reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts
***Pineapple Cream Cheese Frosting:***
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Directions:
In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9 1/2" springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350ºF oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting.
Pineapple Cream Cheese Frosting:
In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
Note: Don't skimp on the ingredients (and don't use store brands or generic). Use regular cream cheese, real butter, and pineapple packed in juice, not sugar syrup. You will be glad you did.
Here's what little leprechauns look forward to on St. Patrick's Day: a magical snack that can add color to the grayest March afternoon. Pot of gold not included.
Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
| RAINBOW COLOR | DROPS OF FOOD COLORING |
| Purple | 9 red and 6 blue drops |
| Blue | 12 drops |
| Green | 12 drops |
| Yellow | 12 drops |
| Orange | 12 yellow and 4 red drops |
| Red | 18 drops |
Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.
1 can (10 3/4 ounces) Cream of Mushroom Soup
1 package (8 ounces) shredded two-cheese blend (about 2 cups)
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corkscrew-shaped pasta, cooked and drained
Make it easy for your child to make smart snack choices. Try packing these snacks in lunchboxes, and keep a few available for after school snack attacks.
1 tablespoon vegetable oil
1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1/2 teaspoon paprika
1/3 cup sour cream or plain yogurt
4 cups whole wheat or regular egg noodles, cooked and drained
Chopped fresh parsley
1 can (10 3/4 ounces) Tomato Soup
1 cup Chunky Salsa
1/2 cup milk
2 cup cubed cooked chicken
8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)
1 tablespoon butter
4 skinless, boneless chicken breast halves (about 1 pound)
1 can
1/4 cup water
1 tablespoon packed brown sugar
1 tablespoon vinegar
4 cups hot cooked regular long-grain white rice
Makes about 4 1/2 dozen
Preheat an oven to 400ºF. Butter 16 standard muffin cups.
In a bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
In another bowl, whisk together the milk, butter and eggs until smooth. Add the flour mixture and stir just until blended. Add the blueberries and stir just until evenly incorporated.
Spoon the batter into the prepared muffin cups, filling each one about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan. Makes about 16 standard muffins.
Low Fat Cooking:
* Get into the habit of measuring the oil you use while you cook,
rather than just pouring it out of the bottle. It will be much
easier to moderate the amount you use.
* Use non-stick cookware so that you don't have to use as much,
if any, fat. When sauteing, use a small amount of chicken broth
or wine instead of butter or oil.
* To make fat-free broth, chill your meat or chicken broth. The
fat will rise to the top, and you can remove it before using
the broth.
* Many vegetables and fruits, including potatoes and apples,
retain many of their nutrients in their skin. So when possible,
leave the skin on your fruits and vegetables and cook them whole.
* Romaine lettuce is loaded with vitamins compared to iceberg.
It has three times as much Vitamin C and six times as much
Vitamin A.
* Vitamin C is destroyed quickly in cooking - so cook your
vegetables with Vitamin C in the smallest amount of water
possible and for a short amount of time.
* Stock up on spices. One of the keys to cooking low-fat and not
getting bored is to spice your food well. When you have finished
your recipe, always taste it and adjust the spices to meet your taste.
* Purchase the best (i.e. heaviest) set of non-stick cookware you
can afford.
* When cooking a dish with both vegetables and meat (i.e. in stir frys
and stews), reduce the amount of meat by 1/3 and increase the amount
of vegetables by 1/3. You will hardly notice!
* Thicken gravies with milk or broth blended in the blender with
flour. Be sure to cook long enough to remove the raw flour taste.
You'll never notice the lack of fat.
* Use olive oil for cooking when appropriate. It adds to the taste
of the dish and is better for you.
Herbs and Spices:
Storage Tips:
Store spices in a cool, dark place. Humidity, light and heat will cause
herbs and spices to lose their flavor more quickly. Although the most
convenient place for your spice rack may be above your stove, moving
your spices to a different location may keep them fresh longer.
As a general rule, herbs and ground spices will retain their best flavors
for a year. Whole spices may last for 3 to 5 years. Proper storage should
result in longer freshness times.
When possible, grind whole spices in a grinder or mortar & pestle just
prior to using. Toasting whole spices in a dry skillet over medium heat
before grinding will bring out even more flavor. Be careful not to burn.
Because the refrigerator is a rather humid environment, storing herbs
and spices there is not recommended. To keep larger quantities of spices
fresh, store them in the freezer in tightly sealed containers.
Usage Tips:
Use a light hand when seasoning with spices and herbs. Your goal is to
compliment your dish without crowding out the flavor of the food.
Remember, it's usually impossible to "un-spice" a dish!
For long-cooking dishes, add herbs and spices an hour or less before
serving. Cooking spices for too long may result in overly strong flavors.
Finely crush dried herbs before adding to your dish after measuring.
Do not use dried herbs in the same quantity as fresh. In most cases,
use 1/3 the amount in dried as is called for fresh.
Keep it simple. Unless the recipe specifically calls for it, don't use
more than 3 herbs and spices in any one dish. The exception to this rule
is Indian cooking, which often calls for 10 or more different spices in
one curry dish!
Black pepper, garlic powder, salt and cayenne pepper are excellent
"after cooking" seasonings. Allow guests to season dishes with these
spices at the table.
Cinnamon, nutmeg, cloves and allspice have a special affinity for
sweet dishes.
If you're feeling adventuresome, try replacing herbs and spices called
for in recipes with something different! Marjoram instead of oregano,
savory instead of thyme, cilantro instead of parsley,
anise seed instead of fennel, etc.
Food Safety:
- Barbecues and Picnics -
* Try to plan just the right amount of foods to take. That way, you
won't have to worry about the storage or safety of leftovers.
* When taking foods off the grill, put them on a clean plate, not
the same platter that held raw meat.
* When preparing dishes like chicken or cooked meat salads, use
chilled ingredients. In other words, make sure your cooked
chicken has been cooked and chilled before it gets mixed with
other salad ingredients.
* It's a good idea to use a separate cooler for drinks, so the one
containing perishable food won't be constantly opened and closed.
* A cooler chest can also be used to keep hot food hot. Line the
cooler with a heavy kitchen towel for extra insulation and place
well wrapped hot foods inside. It's amazing how long the foods
will stay not only warm, but hot. Try to use a cooler that is
just the right size to pack fairly tightly with hot food so
less heat escapes.
* Wash ALL fresh produce thoroughly. When preparing
lettuce, break into pieces - then wash.
* Cook foods to the required minimum cooking temperatures:
- 165 F > Poultry, poultry stuffing, and stuffed meat.
- 158 F > Ground Beef, fish, and seafood.
- 150 F > Pork and food containing pork.
- 145 F > shell eggs and foods containing shell eggs.
* Separate raw animal foods from other raw or ready-to-eat
foods during storage and preparation.
* Cool leftovers as quickly as possible. Reheat to
165 F before serving again.
* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a
temperature between 45 F and 140 F. Avoid this danger
zone as much as possible.
1 In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.
2 Preheat oven to 400 degrees. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
3 If you are using store-bought tortillas, heat the tortillas one-by-one either in a microwave or on a hot skillet. If you heat them on a skillet you may need to use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. To heat them in a microwave, place a paper towel on the floor of the microwave. Lay one or two tortillas on the paper towel (whatever will fit so there is only one layer). Microwave on high heat for 10 seconds per tortilla (some brands of tortillas require 20 seconds each). Keep warm tortillas wrapped in a clean cloth towel for serving.
