Friday, September 26, 2014

Maple-Glazed Pecans


Oh, this is my favorite time of year. The leaves are changing colors. The weather is getting cooler.

And of course, all the recipes that go along with the changing of the season. I want to do some canning again this fall. I have missed it.

I've been working hard deep-cleaning my house so I can pull out the fall decorations. I love homemaking/ nesting this particular time of year.

Every fall I make maple-glazed pecans. They are so scrumptious.

Loaded with "maple-y" goodness right here. :)

Here's what you'll need:


 Ingredients:

2 cups pecan halves (You could substitute walnuts)
1 tablespoon butter
Pinch of salt
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup

Instructions:

1.) Using a non-stick skillet, place butter and pecans together. Melt butter over medium-high heat stirring continuously as to heat and coat pecans well. When butter is melted, stir in salt and cinnamon.




2.) Add syrup. Continue stirring over medium-high heat until the mixture is bubbling and thickening around the pecans.


3.) Remove from heat and place nuts on a piece of parchment paper to cool. (You could substitute a plate for cooling).


Yields: 2 cups of glazed nuts.


 Happy fall, friends!


Tuesday, July 29, 2014

Braised Beef Brisket


I always try to buy my brisket on sale. This week I found one on sale for $20. And this is by far the best brisket recipe I've ever tried. It  is our favorite. I have made it many times over and it's de-lish! Perfect for Sunday lunch, or to take to church for potluck. And the left-overs are just as tasty.
Plus, this carries us through the week with additional meals, so hey...win-win!

Ingredients:

Two 10.5-ounce cans beef consomme' ( I use beef broth)

1 1/2 cups low-sodium soy sauce

Juice of two lemons (I use bottled lemon juice. This works just as well)

5 garlic cloves, chopped (I use the bottled minced garlic. But be aware that 1/2 teaspoon is equal to 1 clove of garlic)

1 tablespoon liquid smoke (optional)

One 7 - 10 - pound beef brisket, untrimmed

Directions:
*On a side note - I always use an aluminum disposable pan for my brisket, it just makes life easier. Plus, I've found the lemon juice tends to eat away or corrode my cooking pans.

In the roasting pan, combine the beef consomme' and soy sauce

Halve the lemons, juice them. Add the juice to the pan

Next, chop the cloves of garlic and add to the mix.

If using liquid smoke, add it now.

Now place the brisket in the pan, fat side up. Ladle some of the liquid on top to begin the marinating process.


Next cover the pan tightly with foil. Place in the fridge for 24 or up to 48 hours.


Now when you're ready, place the brisket, still covered in foil into a 300* oven and cook for about 40 minutes per pound. (When making larger briskets, I like to cook mine overnight Saturday and have it for Sunday lunch)

When cooking time has passed, peel back foil and check to see if the brisket is fork-tender: stick two forks into the meat and pull them in opposite directions. The meat should come apart fairly easily. If you meet much resistance, cover with foil and return to the oven for 20 minutes.

When the meat is fork-tender, place it on a cutting board. With a sharp knife, cut away the large slab of fat from the top of the meat. Just keep going until most of the fat is trimmed.

With a large serrated knife, slice it against the grain.

Scoop up the sliced meat and return it to the pan, juice and all. This will make it extra moist. Cover with foil and place in the oven to warm up, if necessary.

Devour :) 

Leftover Idea: Use shredded lettuce over leftover brisket for nachos, burritos, or tacos.

Makes 12 servings

Recipe from The Pioneer Woman Cooks - Ree Drummond