Family favorites
Meet my friend A
nn! Ann is a good friend from Massachusetts. She is a retired police officer and also a graduate of Chez Boucher in Hampton, NH. Ann loves to cook and try new recipes and like myself is an avid cookbook collector. This is Ann’s recipe and I know you are going to love it!
INGREDIENTS
1 Tablespoon finely chopped fresh oregano
1 Tablespoon light brown sugar
2 Tablespoons olive oil
1 Tablespoon minced chipotle chili in Adobo sauce
1 Tablespoon Adobo sauce
1 teaspoon ground cumin
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
3 garlic cloves, pressed through a garlic press or finely diced
1 Pound Beef Brisket, trimmed
1 (15 ounce) can fire roasted tomatoes
1/2 medium onion, chopped (about 1 cup)
1 red bell pepper, chopped (about 1 cup)
1 Jalepeno pepper, seeded and chopped
INGREDIENTS FOR SLAW
1/2 bosc pear
1 small cucumber
1 carrot
2 Tablespoons rice vinegar
1 Tablespoon lime juice
1/4 teaspoon salt
SOUR CREAM AND LIME CREME INGREDIENTS
2 Tablespoons sour cream
1 Tablespoon Lime juice
Zest of one lime
Pinch of salt
DIRECTIONS
Combine the first 9 ingredients (through garlic) in a small bowl stirring to combine. Rub mixture into brisket. Arrange tomatoes, onion, bell pepper and jalapeño pepper in the bottom of a six quart slow cooker. Place the brisket on top of the vegetables and drizzle any remaining spice mixture over the brisket and vegetables, cover and cook on low for 8 hours. Remove brisket from the slow cooker and shred the meat using two forks. Return the brisket to the cooker and toss with vegetables.
FOR THE SLAW
Cut the pear, cucumber and carrot into matchstick pieces (long thin slices). Toss with the rest of the slaw ingredients and refrigerate until ready to serve.
FOR THE SOUR CREAM AND LIME CREMA
Mix all ingredients and refrigerate until serving. To serve, simply place some of the beef and vegetables to a warm tortilla, add slaw and a dollop of sour cream crema and serve!
Enjoy!
That title! I made these a couple weeks ago and my mouth is watering thinking back to just how tasty these little deviled eggs were! We have all had deviled eggs and we all know there are a million ways to make them but I have to say this version is really good! They are sweet and savory all in one bite! The bacon adds huge flavor, sweet with the addition of brown sugar, salty and a warm maple bourbon flavor all in the same bite! This bacon is crazy good on it’s own and would also make a fantastic twist to a Bloody Mary! But not today! It’s about those creamy deviled eggs!
NOTE – You can make the bacon a day ahead of time. (If you can resist from eating it!)
SERVINGS – I hard boiled 6 eggs making 12 bites, but can easily be doubled!
INGREDIENTS
6 eggs, hard boiled
1/4 cup to 1/2 cup mayonnaise
1 teaspoon Dijon mustard
Salt to taste
Pepper to taste
4 slices of bacon
2 Tablespoons brown sugar
1/4 cup (approximately) bourbon maple syrup from *Wiggly Bridge Distillery
DIRECTIONS
FOR THE BACON – Preheat the oven to 300 degrees. Cover a baking sheet with foil. Top the baking sheet with a cooling rack that is sprayed with non stick spray. Lay the bacon on a single layer on the cooling rack. Place in the oven and bake for 8-10 minutes, flip the bacon and bake another 8-10 minutes. At this point your bacon should be over half way cooked. Sprinkle half of the brown sugar evenly over the bacon and continue baking for a few more minutes or until the brown sugar has melted onto the bacon. Flip the bacon and do the same for the second side. Drizzle the maple bourbon syrup over the brown sugar bacon and continue cooking for just a couple minutes. Flip the bacon and add the syrup to the second side and continue to cook a couple of minutes. At this point the bacon should be crisp and cooked through. Remove from the oven and let cool.
FOR THE FILLING – Slice the hard boiled eggs in half the long way. Remove the yolk and place in a small bowl. Add the mayo (enough to make it smooth and creamy), Dijon mustard, pinch of salt and pepper along with 1 teaspoon of the bourbon maple syrup. Mix well. Crumble three pieces of your prepared bacon and add to the egg mixture and mix through to combine. Put the mixture into a Ziploc bag and cut the tip off the bag off. Arrange the whites of the eggs and begin to fill the egg whites by squeezing the bag filled with the yolk mixture, do this for each egg. Garnish the tops with small pieces of the remaining bacon and sprinkle with another pinch of pepper!
* You can check out the Wiggly Bridge Distillery website for further information at: http://wigglybridgedistillery.com/
Enjoy!
This is one of my most requested recipes of all time. I love the new twist I put on it by using maple syrup infused with bourbon from Wiggly Bridge Distillery! This is such an easy recipe and disappears just as fast as it is to make! These are salty from the bacon, sweet from the brown sugar and now a warm flavor from the hint of bourbon in the syrup! It does not get any better than this.
NOTE – This is the one and only recipe that I recommend using the microwave bacon. I know, I’m hiding my head in shame with this! But, with the bacon already partially cooked and easily wrapped around the sausage it really cuts down prep time and no one ever knows it as “THAT” bacon! I promise this will be a hit at your next gathering!
INGREDIENTS
1 package is of little smokies
1 package of microwave bacon
1/2 cup brown sugar
1/2 cup maple syrup infused with bourbon (from *Wiggly Bridge Distillery)
DIRECTIONS
Preheat oven to 325 degrees. Cut the bacon in half and wrap each half around one of the smokies securing with a toothpick and place on a tin foil covered baking sheet. Do this until all of the bacon has been used. I usually have a few smokies left but that’s ok, add them to the pan! When all of the smokies are wrapped and on the sheet pan sprinkle with the brown sugar covering them evenly. Bake for 10-12 minutes or until bacon has finished cooking. Stir part way through the cooking process. Remove from oven and transfer to a serving dish or into a slow cooker set on warm. Drizzle with bourbon maple syrup and stir. Serve warm!
*You can check the Wiggly Bridge Distillery website for further information at: http://wigglybridgedistillery.com/
Enjoy!
Fall has certainly arrived…we all know what that means right? Holidays are just around the corner! I don’t know where the time has gone this year. I usually make and test new holiday side dishes and desserts in the summer but life happened and summer is gone! Mr. MCYM was away when I made this dish so I shared with some of my fantastic neighbors and we are all in agreement that this is a delicious pie and would be a fantastic addition to any holiday table. The only draw back for me is that this pie needs to be kept refrigerated and when it comes to the holidays my fridge space is at a premium. I use every inch of my fridge! Although, I know I can find some space for this pie, it’s just that good!
INGREDIENTS
1 homemade or store bought deep dish pie crust
1 (8 ounce) package cream cheese
3 eggs, divided
3/4 cup granulated sugar, divided
4 teaspoons vanilla, divided
1/2 cup light corn syrup
3 Tablespoons melted butter
1/4 teaspoon salt
2 cups toasted pecan pieces
DIRECTIONS
Preheat oven to 350 degrees. Place your homemade pie crust in a deep pie plate. In a large bowl beat the cream cheese, 1 egg, 1/4 cup sugar, and 2 teaspoons of vanilla together until smooth. Pour the cream cheese mixture into the bottom of the pie crust and spread out evenly. Bake for 15 minutes.
In another large bowl add the remaining 2 eggs and 1/2 cup of sugar and whisk together until well combined. Add the corn syrup, butter, the remaining 2 teaspoons vanilla and salt to the bowl. Whisk until blended together. After the 15 minutes (of baking) of the cream cheese layer is done add the pecan pieces in an even layer over the cream cheese. Slowly pour the corn syrup over the pecans and bake an additional 35-40 minutes (mine took 40 minutes) or until the center is set. Cool completely and refrigerate. Refrigerate any leftovers.
Enjoy!
This recipe comes from www.bunnieswarmoven.net
I recently saw a recipe for breakfast nacho’s and knew my family would love it. I did change a number of the original ingredients because my family really likes bold flavors. This recipe is very easy to change to suit the tastes of your family. We also did a Mexican take on this. using chorizo, adding peppers and onions to the scrambled eggs and serving salsa and sour cream! This will easily feed a hungry family of four. Did I also mention I served this for dinner! When Mr. MCYM travels we often make breakfast for dinner and this will be in our rotation often! I know I’ll be making it for Jim very soon!
NOTE- you can cook and crumble the sausage early to make for a fast breakfast or dinner. Store in fridge until ready to use.
INGREDIENTS
8 frozen waffles
1 pound “hot” Jimmy Dean sausage (crumbled and cooked through)
1/4 cup maple syrup (more for serving)
1 cup shredded cheddar cheese
1 cup Monterey Jack cheese
6 eggs (scrambled, cooked and seasoned with salt and pepper)
DIRECTIONS
Turn your oven to broil with the oven rack being in the top 1/3 of the oven, leaving the oven door slightly ajar. Toast the waffles, being careful not to toast too much as they will crisp more in the oven. When the waffles are toasted, cut each waffle into four pieces and place on a baking sheet. Top with the cooked crumbled sausage, drizzle with maple syrup and top with the cheddar and Monterey Jack cheese. Broil for 3-4 minutes or until the cheese is melted. Remove from oven and top with the scrambled eggs. Serve with more maple syrup if desired. Serve immediately.
Enjoy!
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