Monday, October 14, 2019

(Award Winning) Smoked Brisket Chili

This chili has a record of winning 1st prize across the country and I've won with it also!

Recipe Found HERE 
Recipe also here: http://itsmyrub.com/award-winning-smoked-brisket-chili/


Yield: 1 ½ gallons

3 cups celery, chopped
3 small jalapenos, thinly sliced
3 purple onions, chopped
vegetable oil or bacon grease
4 cloves of garlic, pressed (or minced)
½ cup + 2 Tablespoons chili powder (Pendery’s Original Chile Blend: http://www.penderys.com/ )
2 teaspoons smoked paprika
2 teaspoons cayenne
1 Tablespoon cumin
2 teaspoons Mexican oregano (also available at http://www.penderys.com/)
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 cup red wine (Pinot Noir or Claret)
1 (14 oz.) can tomato sauce (I use Hunts)
3 (15 oz.) cans diced tomatoes (Hunts)
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 Tablespoons Knorr Tomato Bouillon w/ Chicken Flavor (powdered) (Amazon, hispanic foods section)
2 Tablespoons of whatever rub you used on the brisket (if other than salt and pepper) (optional)
2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes
Optional: 1-2 20 oz. cans of pinto beans, drained and rinsed.

.......................................................................................................

3 cups celery, chopped
3 small jalapenos, thinly sliced
3 purple onions, chopped

Sauté the vegetables in vegetable oil or bacon grease until translucent. 10 min +

Then add: 4 cloves of garlic, pressed (or minced) Sauté for about 30 seconds.

Add the following spices and bloom them in the hot oil with the veggies.

½ cup + 2 Tablespoons chili powder (Pendery’s Original Chile Blend: http://www.penderys.com/ )
2 teaspoons smoked paprika
2 teaspoons cayenne
1 Tablespoon cumin
2 teaspoons Mexican oregano (also available at http://www.penderys.com/)
2 teaspoons granulated onion
2 teaspoons granulated garlic

Once this mixture has bloomed, add: 1 cup red wine (Pinot Noir or Claret) Reduce the wine down for about 10 minutes.

Then add:
1 (14 oz.) can tomato sauce (I use Hunts)
3 (15 oz.) cans diced tomatoes (Hunts)
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 Tablespoons Knorr Tomato Bouillon w/ Chicken Flavor (powdered) (Amazon or hispanic foods section)
2 Tablespoons of whatever rub you used on the brisket (if other than salt and pepper) (optional)
2 ½ lbs. of cooked smoked brisket*, cut into 3/8” cubes
Optional: 1-2 20 oz. cans of pinto beans, drained and rinsed (I added two 14 oz cans)

Bring up to a slight boil, then turn heat down and simmer until brisket starts falling apart, about 3 hours.

*Cook the brisket as you would cook it to eat it, all the way.  The three hour cooking time allows the brisket to fall apart into silky, smaller pieces.  You don't want "chunks" of bite-sized brisket remaining in the chili.  This way allows you to fully enjoy the brisket BOTH ways!

Rub for Brisket: "It's My Rub!" Power Blend - You can check out the website at www.itsmyrub.com



Monday, September 30, 2019

Baked Ziti with Sausage

Recipe Found HERE


1 lb ziti noodles
1.5 lbs ground spicy or sweet Italian sausage (Jimmy Dean Hot Italian, I use 1 lb)
4 cloves garlic, minced
1 (28-oz) can crushed tomatoes
1 teaspoon salt
1-1/2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
1 cup heavy cream
1/2 cup grated Pecorino Romano (or Parmigiano Reggiano) cheese
1/3 cup chopped fresh basil, plus more for serving
8 oz whole milk mozzarella cheese, shredded (about 2 cups)

Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to under cook it just a bit.) Drain and add the pasta back to the pot. Set aside.

Preheat the oven to 425°F and set the oven rack in the middle position.

Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.

Add the heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.


Make Ahead: This dish can be assembled and refrigerated, covered, up to 2 days in advance. Since the dish will be cold, the baking time will need to be increased. To bake, cover tightly with aluminum foil and place in a 425°F oven for 25 minutes, then uncover and bake for another 10 to 15 minutes, or until the cheese is lightly browned and the pasta is hot throughout.

Freezer-Friendly Instructions: The dish can be frozen unbaked. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the Make Ahead instructions above.



Wednesday, September 4, 2019

Bang Bang Chicken and Shrimp

Recipe Found HERE


Curry Coconut Sauce
1 tsp olive oil
1 tsp sesame oil
1/8 tsp red pepper flakes
2 cloves garlic minced
1 small onion chopped
1 tsp ginger minced
1/2 cup water
1/2 tsp cumin ground
1/2 tsp coriander ground
1 tsp paprika
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
1/4 tsp allspice
1/4 tsp turmeric
14 fl oz coconut milk (1 can)
1 medium carrot julienned
1 small zucchini julienned
1/2 cup peas frozen

Peanut Sauce
1/4 cup peanut butter creamy
2 tbsp water
1 tbsp sugar
1 tbsp soy sauce reduced salt
1 tsp rice vinegar
1 tsp lime juice
1/8 tsp red pepper flakes

Chicken and Shrimp
1 chicken breast cut into bite size pieces
10 medium shrimp shelled
1/4 cup cornstarch
2 tbsp vegetable oil
2 cups rice cooked

Garnish
1/2 cup flaked coconut toasted
1/4 cup peanuts chopped
2 green onions julienned or chopped
sesame seeds optional

Chicken and Shrimp
Heat the 2 tbsp of vegetable oil in a large skillet. Season chicken pieces and shrimp generously with salt and pepper. Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch. Add the coated chicken to the skillet and cook for a couple minutes per side, until slightly golden. Remove from skillet and add shrimp. Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.

Peanut Sauce
To make the peanut sauce add all ingredients in a small sauce pan and heat just until the mixture begins to bubble; cover and remove pan from heat. Add milk to thin sauce to desired consistency.

Coconut Curry
In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat. Add chopped onion, garlic and ginger and cook just until onion is translucent. Add spices and water and stir well. Bring to a boil, then add coconut milk and bring the mixture back up to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens. Add julienned carrots and zucchini, then peas. Cook for another 10 minutes or until carrots are tender.

Assemble plates Divide the rice into 4 plates. Add chicken and shrimp, dividing them equal among the 4 plates. Spoon the coconut curry over chicken and shrimp. Drizzle peanut sauce over the dice. Top with crushed peanuts, sesame seeds if desired, green onions and some of the flaked coconut.

Monday, July 29, 2019

Chocolate Chip Oatmeal Cookies

Recipe Found Here


1 cup (16 tablespoons) unsalted butter, at room temperature 
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, at room temperature 
1 large egg yolk, at room temperature 
1 Tablespoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour
1 cup quick-cooking or old-fashioned oats 
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon regular table salt
3 cups semisweet chocolate chips (I prefer milk chocolate)

Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

Beat together the butter and sugars until smooth. Beat in the egg, egg yolk, and vanilla.

Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly. Stir in the chocolate chips.

Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies. Bake the cookies for 12 to 17 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan. Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.

Saturday, March 30, 2019

Gretchen's Lemon and Cardamom Crepes

Gretchen P.

1 1/2 cups milk
1 cup flour
3/4 cup powdered sugar
3 eggs
1/4 teaspoon salt
1 Tablespoon vanilla
1 Tablespoon olive oil (optional)
1/2 teaspoon lemon extract
1/4 teaspoon ground cardamom
vegetable oil


Blend everything together in a blender. Heat a large skillet/crepe pan over medium heat. Brush vegetable oil on the pan and pour enough batter to cover the bottom on the pan (1/4 cup).

Method: cover with a lid. Remove lid when the edges are starting to brown and remove crepe from pan. No need to flip because having the lid on will cook it through.

Or use a crepe pan and don't cover and you can flip if desired. Both methods will work.

We topped with spreading some butter on the crepe and sprinkled a bit of white sugar and then fold or roll up. Or eat plain!

Sweet and Savory BBQ Meatballs

Recipe Found Here

Meatballs
1 onion, finely chopped
1 1/2 sleeves saltine crackers
2 pounds ground beef
3 eggs
salt and pepper
3 Tablespoons honey mustard
1/2 C ketchup
1 teaspoon Worcestershire

Sauce
1/4 cup ketchup
3/4 cup sweet baby rays
1 cup brown sugar


Preheat your oven to 400 degrees.

Chop an onion up into small pieces.

Pour 1 and 1/2 sleeves of saltine crackers into a gallon sized Ziploc bag. Crush the crackers with a rolling-pin until they are all crumbly.

In a large mixing bowl place the cracker crumbs, 2 pounds ground beef, 3 eggs, salt and pepper, 3 Tb honey mustard, 1/2 C ketchup, onion, and 1 tsp Worcestershire sauce. Mix ingredients by hand.

Line 2 large cookie sheets with tin foil and spray it with cooking spray. Roll the meat into 2 inch balls and lay them out evenly on the trays.

Bake them in the oven for 20 minutes.

While the meatballs are cooking, combine 1/4 cup ketchup, 3/4 cup Sweet Baby Rays BBQ sauce and 1 cup brown sugar.

When the meatballs have a nice, crispy, dark brown exterior take them out of the oven and drizzle about 2 teaspoons of sauce over each one. Serve over rice and with a side of veggies and enjoy!

Monday, March 18, 2019

Vanilla Buttercream Frosting

½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
3 ounces cream cheese, softened to room temperature
16 ounces powdered sugar (about 3 ½ cups)
¼ cup heavy cream
1 teaspoon pure vanilla extract


In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.