Slow cooker
New England is not known for its barbecue although we are starting to see some great places opening up. I came across this recipe by Trisha Yearwood on the Food N
I’ll be honest I was a bit skeptical but decided to give it a try for Super Bowl Sunday and I am so glad I did. This was so tender, with a little bit of a kick from the cayenne pepper, but not overpowering. We really enjoyed this dish not only the day I made it but the leftovers were just as delicious as the first day!
INGREDIENTS FOR THE BRISKET
1 1/2 Tablespoons kosher salt
1/2 Tablespoon fresh ground black pepper
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon granulated garlic
1 teaspoon dry mustard
5 pounds brisket, fat cap trimmed
BBQ SAUCE
1 six ounce can of tomato paste
1/4 cup packed dark brown sugar
2 Tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon liquid smoke
1/4 teaspoon cayenne pepper
1/4 teaspoon granulated garlic
1/4 teaspoon dry mustard powder
DIRECTIONS
For the brisket, combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the on all sides with the spice rub. Place the brisket in a slow cooker and cover with the lid. Set the slow cooker on high and cook until tender, about 6 hours.
Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator, discard the fat.
For the BBQ sauce, pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer stirring occasionally until thickened. At least 20 minutes.
Slice the brisket into 1 inch pieces, remove and discard any large pieces of fat. Place the cut brisket pieces into a 9×13 inch pan and pour the sauce over the meat.
Turn the broiler on to high, broil until crispy and just slightly charred on the edges. About 5 minutes. Serve warm with bread or rolls.
Enjoy!
This was another recipe I made while camping with family and friends. So simple to throw in the crockpot.
I have a small confession to make though, I forgot to pack the confectioners sugar in the motorhome before we left. The peanut butter layer did not make it on BUT I found some of the new peanut butter whipped topping at the grocery store and had that with me! So I added the whipped topping and what else goes well with chocolate cake? You got it a scoop of ice cream! Needless to say, we were all happy campers!
INGREDIENTS
1 box of chocolate cake mix
1 cup of water
3 eggs
1/2 cup creamy peanut butter
1/3 cup softened butter
PEANUT BUTTER GLAZE
1/4 cup creamy peanut butter
1/4 cup milk
1 cup powdered sugar
TOPPINGS
1/4 cup fudge sauce
1 package mini peanut butter cups, cut in half
DIRECTIONS
Spray a 6-quart oval slow cooker with non-stick spray. Using a hand mixer mix cake, water, eggs, 1/2 cup peanut butter, and butter on low speed until well combined.
Pour the batter into the slow cooker, cover and cook on high for 1 hour and 45 minutes to 2 hours, if your crockpot runs hot, check after 1 hour and 30 minutes.
Remove slow cooker insert and place on wire rack to cool for 15 minutes.
To make the glaze, whisk together peanut butter, milk and powdered sugar in a medium bowl and spread over the cake. Drizzle fudge sauce over the peanut butter glaze and top with the mini peanut butter cups. Don’t forget a scoop of ice cream and peanut butter whipped topping if your store has it!
Enjoy!
It is blueberry season and I am here to give you the most simple cobbler/crumble recipe, not only simple but delicious! I made this using a gluten free cake mix so that Robby could have it but you can use the regular cake mix. Either way is fruity, sweet and scrumptious. I used fresh picked blueberries from one of our local farms, but frozen works just fine too! This cooks for 3-4 hours in your slow cooker and I knew when it was ready as the aroma in my house was amazing. Robby and I dug right in. I highly recommend adding a scoop of vanilla ice cream!
INGREDIENTS
4 cups fresh or frozen blueberries
1 cup of sugar
1 Tablespoon cornstarch
2 teaspoons vanilla extract
1 package French vanilla cake mix or a gluten-free cake mix
1/2 cup of melted butter
1/2 cup chopped pecans
Vanilla ice cream-optional
DIRECTIONS
In a greased 5 quart slow cooker, add the blueberries, sugar, and cornstarch. Stir in vanilla.
In a large bowl combine the cake mix and the melted butter. Add the cake mixture to the slow cooker covering the berries evenly. Top with pecans. Cover slow cooker with a double layer of white paper towels, place the lid on top of the paper towels and cook covered for 3-4 hours or until topping is set. Serve with ice cream if desired.
Enjoy!
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!
There is nothing better than on a busy day throwing everything in the slow cooker and calling dinner done! I found this recipe on Pinterest and although it did not come out exactly as described it was not a fail by any means. The chicken is very tender with flavors everyone will enjoy, even the little ones. I served this over jasmine rice but you could easily make a wrap out of it or just eat it right out of the pot!
INGREDIENTS
2 pounds boneless, skinless chicken breasts
3 cups chicken broth
1 cup pineapple juice
1 cup crushed pineapple
3 cloves garlic, minced
Pinch of salt
1/2 cup apricot jam
1/4 cup soy sauce
2 Tablespoons teriyaki sauce
1/4 cup Hoisin sauce
1/4 teaspoon crushed red pepper flakes
1 Tablespoon Wondra, a flour
Hot cooked rice for serving
Scallions, sliced for garnish if desired
DIRECTIONS
Place chicken breast, chicken broth, pineapple juice, crushed pineapple, garlic and salt in your slow cooker and set on high. Cook for 4 hours, then remove the chicken to a cutting board and shred the chicken using two forks. Drain the broth from the slow cooker reserving two cups of liquid and some of the pineapple bits. Place the two cups of liquid back in the slow cooker. Add the apricot jam, soy sauce, teriyaki sauce, Hoisin sauce, crushed red pepper flakes and the Wondra flour. Whisk to combine. Return the shredded chicken back to the slow cooker and cook for 1 more hour. Serve over hot cooked rice and garnish with scallions. Serve warm.
Enjoy!
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