Barbecue Brisket. In Texas, barbecue is beef brisket. It takes hours to smoke a brisket the proper way. I don't have hours to spend outside over a hot bbq pit, nor do I have the desire. I found this easy slow cooker recipe on Allrecipes.com last summer. It's so easy to make delicious fork-tender barbecue brisket. Barbecue Brisket 3-4 pound beef brisket, trimmed Rub: 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon celery seed 1/4 teaspoon pepper In a small bowl, combine the rub ingredients. Rub all over the brisket. Sauce: 1/2 cup ketchup 1/2 cup chili sauce 2 tablespoons vinegar 2 tablespoons Worcestershire sauce 1 teaspoon liquid smoke 1/4 cup packed brown sugar 1/2 teaspoon ground mustard In a bowl, combine the sauce ingredients. Pour half over the brisket. I served the brisket sliced with four cheese mashed potatoes and beans.
Two easy-to-make summer meals. Southwest Skillet with Cornbread Topping. Here's a super easy recipe the whole family will love. The recipe is made with items that you keep in your pantry, and it's a great way to use ground turkey instead of beef. Southwest Skillet with Cornbread Topping 1 pound lean ground turkey 1 packet low-sodium taco seasoning mix 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can corn, drained 1 (14.5 ounce) can diced tomatoes with green chiles 1 (8 ounce) can tomato sauce 1 1/2 cups shredded colby jack cheese, divided 1 package cornbread mix (plus ingredients listed on package) Heat oven to 425 degrees F.
Brown turkey in a large, ovenproof skillet over medium-high heat; add seasoning and cook 3 more minutes. Pour cornbread mixture over top; sprinkle with remaining 1/2 cup cheese. Makes 4-6 servings. I made another Southwest Skillet a while back. Linked to: 31 Days of Autumn Recipes{Day 5}: Chicken and Dumplings. My mother gave me plenty of advice when Hubby and I were married 29 years ago. One bit of advice was for me to learn a few of my mother-in-law's recipes. Well, Granny is an awesome cook, and I've learned a few things from her over the years. One of our favorite recipes is chicken and dumplings. I learned this so long ago and never wrote it down, so it's changed some since then. Chicken and Dumplings 4-5 large boneless chicken breasts 6 cups water 2 (10-count) cans biscuits 1/2 cup flour (more if needed) 1 tablespoon Better Than Bouillon chicken base (or 3 bouillon cubes) 1/2 cup milk 1/2 teaspoon salt (or to taste) 1/2 teaspoon black pepper (or to taste) Simmer chicken breasts in 6 cups water until done, about 20 minutes.
Sprinkle flour on wax paper. Add chicken base or bouillon cubes to broth. Tear the chicken into large pieces. Note: It's important to gently push the dumplings aside so that each dumpling falls into the broth. Weight Watchers Parmesan Chicken Cutlets Recipe - Food.com - 185342. Mmm...is for Mommy: Easy Barbecued Ribs. I’ve never cooked ribs before. It’s something I’ve left to the pros, like my favourite, favourite, favourite BBQ joint, Boneheads BBQ. When we were out shopping Thursday night though, there was a pretty good deal on some small packs of pork back ribs, so I decided to give it a go.
Friday morning, I remembered that there was a barbecue rib recipe in my new America’s Test Kitchen Slow Cooker Revolution cookbook and I knew it was going to be what I used. Like most good slow cooker recipes, this one does have a couple extra steps, but I loved that the extra steps were after the slow cooking, not before, because sometimes my cooking skills at 8 AM are not the sharpest.
The original recipe is fairly large and should be made in a large oval slow cooker. I scaled it down as I only bought 2 lbs of ribs and cooked them in my small round 3.5 quart slow cooker. Easy Barbecued Ribs In a small bowl, mix together paprika, brown sugar, cayenne and S&P. Enjoy! Garlic Yogurt Marinated Chicken Bites.