Monday, February 15, 2016

Crock pot Chicken

  • ¼ cup of olive oil
  • 1/3cup of lemon juice
  • 1 teaspoon of oregano (dried or fresh)
  • 1 teaspoon of onion powder
  • 2 cloves of garlic, crushed
  • 1 teaspoon of salt
  • Fresh black pepper
  • 2 pounds of boneless, skinless chicken breast
  • 1 pound of red-skin potatoes
  • 5 to 8 baby carrots

To make the marinade, add the oil, lemon juice, oregano, onion powder, crushed garlic, salt, black pepper to a measuring cup and mix well together.

Add the chicken in the middle, the potatoes on one side and the baby carrots on the other.

Pour in the marinade, ensuring that each ingredient is drenched.
Set the slow cooker to a high for 4 hours, or low for 8 hours.

BBQ Brisket Sandwiches

  • 4 pounds beef brisket
  • 2 large onions, sliced
  • 7 cloves garlic, minced
  • 2 cups beef broth
  • 3 tablespoons paprika
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon dark brown sugar, packed
  • 1 tablespoon olive oil
  • 1 teaspoon cayenne pepper
  • coarse salt and freshly ground pepper, to taste
  • 6-8 hamburger buns
BBQ Sauce:
  • 1 cup ketchup
  • 1/2 cup brown sugar, packed
  • 1/2 cup water
  • 3 tablespoons cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons adobo sauce
  • 1 1/2 teaspoons garlic powder
  • freshly ground pepper, to taste
  1. In a large bowl, mix together BBQ ingredients: ketchup, brown sugar, water, vinegar, Worcestershire, adobo sauce, garlic powder, salt and pepper. Pour mixture into the slow cooker.
  2. Heat a large sauté pan or heavy skillet over medium heat and pour in olive oil. Once hot, add onions and reduce heat to medium-low. Cook for 20 minutes, stirring frequently, until onions have caramelized.
  3. Remove brisket from packaging and pat it dry with paper towels. Then season generously with salt and pepper.
  4. Heat a second large pan or skillet over medium-high heat and sear both sides of brisket just until you get a nice, dark crust. Remove brisket and set aside.
  5. In a medium bowl, combine Worcestershire sauce, paprika, cumin, chili powder, brown sugar and cayenne pepper and mix together well to create seasoning.
  6. Cut brisket in half widthwise and rub all over with brisket seasoning. Place both halves fat side up in the slow cooker.
  7. Carefully press minced garlic into meat and place caramelized onions on top and around brisket. Then pour in beef broth. Stir liquids around the meat.
  8. Cover and cook brisket on low for 8 hours, or until meat is tender.
  9. Remove brisket from slow cooker and place on a clean cutting board. Slice meat into 1/4-inch thick pieces.
  10. Use a spoon to remove fat from top of cooking sauce and discard.
  11. Arrange sliced meat on hamburger buns and pour sauce over the top. Serve immediately.

Tuesday, February 9, 2016

Cucumber, Onion, and Tomato Salad

3 Tomatoes
3 cucumbers
1 onion
1/2 cup apple cider vinegar
1 teaspoon of cracked pepper
2 table spoons of sugar
2 teaspoons of salt
1 cup of water
1/4 cup of olive oil

mix well
Let it chill for 1-2 hours...

Similar to Grandma's Cucumber Salad 
grandmas cucumber salad