Wednesday, October 30, 2019

Crock Pot Brisket

This is a super easy and delicious recipe for "slow cooked" brisket!  I call this semi homemade.  It has a fantastic dry rub that is a mixture of ingredients that you need to make yourself but the sauce that is added at the end is from a jar and the combo is amazing!


1st Cut Brisket 2-3 lbs
2 large sweet onions cut into chunks
2 tablespoons dark brown sugar
1 1/2 tablespoons smoked paprika
1 tablespoon black pepper
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 bottle of Soy Vey Hoisin Garlic Sauce


Mix together, brown sugar, paprika, black pepper, chili powder, salt, cumin and cayenne pepper.  Spread the dry rub mixture all over the top, bottom and sides of your brisket.  Place your onions on the bottom of your slow cooker and then lay your brisket on top of the onions.  Cover the slow cooker and set on low for 6-8 hours or on high for 4 hours.   After the full time is up, transfer your brisket to a cutting board and let rest for 10-15 minutes.  Slice brisket across the grain and place back into your slow cooker.  Pour the full bottle of Hoisin Garlic sauce over the top, cover and cook on high for at least another hour but it can braise in the liquid for longer if necessary.  Serve hot!

Sunday, October 6, 2019

"Leftover-Makeover" Curry Chicken Fried Rice

I love taking leftovers and creating a new meal from them. One of my favorite left over makeovers is fried rice. I always have the ingredients on hand in my freezer and pantry so it’s a very easy go to dish for a last minute meal. I had Chinese white rice in the fridge and leftover teriyaki chicken in my freezer ( I made teriyaki marinated chicken cutlets for dinner a few weeks ago and diced up the left overs and frozen them). This is a very simple recipe because you really don’t have to measure anything. Just dump in what you like and season to taste. Any chicken would work as well. I have used leftover roasted chicken many times and it’s delish.


1 1/2 pints left over Chinese take-out white rice
1 Cup frozen peas, corn, red peppers, edamame
1 C. Frozen Broccoli
1 T. curry powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. red chili flake
1/3 C. soy sauce
1 egg
1 C. left over cooked chicken, diced


Coat the bottom of a large sauté pan with oil and set on medium heat. Add frozen vegetables and sauté for 2 minutes. Add white rice and continue to stir until heated through. Add curry, garlic, onion powder, red pepper flake and soy sauce and stir through. Next, make a well in the middle of the rice. Crack an egg into the well. Scramble egg, then mix into the rice. Add the cooked diced chicken and heat through.