Millionaire Brisket with Coffee and Beer Mop Sauce

I found this outstanding recipe while searching for BBQ tips and variations. THIS GUY has some of the best!!! Try this one, you won't regret it!

Ingredients

• 1/4 cup kosher or sea salt
• 1/4 cup firmly packed light brown sugar
• 1/4 cup sweet paprika
• 2 tablespoons pure chili powder
• 2 tablespoons freshly ground black pepper
• 1 tablespoon onion powder
• 1/2 teaspoon dried oregano
• 1 (5 to 6-pound) center-cut piece of brisket
• 6 slices bacon
• Coffee and Beer Mop Sauce, recipe follows
• 4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained

Directions

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.

Mop Sauce:

• 1 cup beer
• 1 cup apple cider
• 1 cup cider vinegar
• 1 cup coffee
• 1 cup beef or chicken stock
• 1/4 cup vegetable oil
• 1/4 cup Worcestershire sauce
• 2 tablespoons hot sauce, (recommended: Tabasco sauce)
• 2 teaspoons kosher or sea salt
• 1 teaspoon freshly ground black pepper

Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary.

under 10 bucks! 3 cheese pasta bake

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

• Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
• Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.

Beef Stoganoff

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

• Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
• Reduce the heat to medium. Add the onion to the skillet and cook until it's tender.
• Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.

Chicken Tortilla Bake

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)

• Heat the oven to 400°F. Stir the soup, salsa, milk, chicken, tortillas and half the cheese in a 2-quart shallow baking dish. Cover the baking dish.
• Bake for 30 minutes or until the chicken mixture is hot and bubbling. Top with the remaining cheese. Let stand until the cheese is melted.
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sweet and tangy chicken

1 tablespoon butter

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Condensed Tomato Soup

1/4 cup water

1 tablespoon packed brown sugar

1 tablespoon vinegar

4 cups hot cooked regular long-grain white rice

• Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
  
• Stir the soup, water, brown sugar and vinegar in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
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Swanson Broth Cooking - Recipe Detail - Herbed Brown Rice and Chicken

Swanson Broth Cooking - Recipe Detail - Herbed Brown Rice and Chicken:

4 skinless, boneless chicken breast halves
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon butter
1 3/4 cups Swanson® Chicken Stock
1/2 teaspoon dried thyme leaves, crushed
1 1/2 cups uncooked quick-cooking brown rice
1 cup frozen peas
2 tablespoons grated Parmesan cheese


Directions:


Season the chicken with the garlic powder and black pepper.
Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese."

Cheesy Rice Fritters

Scored this recipe from my friend Rachel. One word...... YUM!

Here's what you need:

1 cup arborio rice

3 slices bacon, chopped

1 cup shredded mozzarella

1 cup grated parmesan

1 large egg, lightly beaten

salt & pepper

1/2 seasoned breadcrumbs (i used italian panko)

1/4 cup extra virgin olive oil (this is a Rachel Ray recipe, after all)

1 10 ounce bag spinach, coarsely chopped

1 pinch crushed red pepper (i used 3 pinches)

Here's what you do:

Bring 2 1/2 cups water and rice to boil. Lower heat and simmer until rice is cooked but still firm and all water has evaporated (about 20 minutes). Transfer to a large bowl and let cool slightly.

Meanwhile, in a large skillet, cook bacon until crisp. Using a slotted spoon, add bacon to the rice, reserving the bacon fat in skillet. Stir in parmesan, mozzarella, and egg into rice mixture; season with salt and pepper.

Divide rice mixture into 12 mounds. Flatten the mounds into 3 inch patties on a cookie sheet lined with parchment paper. Sprinkle both sides with breadcrumbs.

Add olive oil to skillet and heat over medium-high heat. Working in batches, add patties and cook until crisp (about 5 min). Drain on paper towels. Sauté spinach over high heat for 2 minutes or until wilted. Season with crushed red pepper and top with fritters.

This meal can be made for under 8 bucks! You gotta love that!

Burrito Casserole - Ground Beef Casserole With Tortillas and Cheese

This is a tasty burrito casserole, made with ground beef, Cheddar cheese, burrito seasoning, refried beans, and tortillas. Use part chorizo sausage in this dish, or make it with all ground beef. Serve this easy, flavorful casserole with rice, salsa, and a dollop of sour cream.



Ingredients:
6 medium flour tortillas, soft taco size
1 pound lean ground beef
1/2 pound chorizo sausage, casings removed, or more ground beef
1 cup chopped onion
2 to 3 tablespoons chopped jalapeno peppers, optional
1 package (1 ounce) burrito seasoning
1 can (approx. 15 ounces) refried beans
2 large tomatoes, diced
1/2 cup thinly sliced green onions
2 tablespoons chopped cilantro, optional
6 ounces shredded mild Cheddar cheese or blend of Cheddar and Monterey Jack cheeses


Preparation:
Lightly grease a 2 1/2 to 3-quart baking dish. Heat oven to 350°.
Slice tortillas into strips about 1 1/2 to 2 inches wide. Arrange half of the strips in the bottom of the baking dish. Set the remaining strips aside.
In a large skillet, brown the ground beef, chorizo, and onion until beef and sausage is no longer pink. Add the jalapeno peppers and burrito seasoning and stir to blend. Stir in the refried beans and continue cooking, stirring, until hot and bubbly.
Spoon the hot filling mixture evenly over the tortilla layer. Sprinkle with the diced tomatoes, green onions, and cilantro. Top with the remaining tortilla strips then sprinkle with the cheese.
Bake for about 10 to 15 minutes, until cheese is melted and the casserole is bubbly.