BBQ Beef Brisket

Posting this here so I can find it again!  :)

"Here is what I do with the brisket:

Rub barbecue spice mix all over both sides and place in a foil pan or a large roaster.  Cover with foil and bake at 250 for 8 hours.  Allow it to cool slightly, then remove excess fat and slice across the grain.  Reserve about 1/4c. of the pan juices.  Place the sliced meat in a fresh pan and brush on a little barbecue sauce.  Add the reserved juice and cover with foil.  You can stick it in the fridge at this point, or you can pop it back in the oven for awhile to reheat and serve.

I like to use Head Country barbecue seasoning and sauce.

The briskest that I am doing this week are quite a bit larger than anything I've done before, so we will see if 8 hours is enough time!"

S.M.

Pork/Green Chili and Chipolte Rice Recipes

I'm posting these two recipes here so that I don't have to dig for them every time I want to make these.

Pork and Green Chili (recipe from Jeri A.)

1). Cube pork (about 1 lb), tossed with 1 Cup seasoned flour and then browned in oil.
2). Add 16 oz. salsa and 4 cups water (sometimes I used Rotel or spicy diced tomatoes).
3). Mix in 1 doz. chopped chili peppers (I use fresh from the garden or peppers that I've frozen).
4). Add fresh garlic, salt, oregano, cumin -to taste- and a pinch of sugar, flour to thicken, and
1 small can of jalapenos if desired.

I often add pinto beans to make this a soup meal.

Simmer 3-4 hours until pork is tender.


Chipolte Rice (recipe from Kellie T.)

2-1/4 Cups uncooked rice (cook it and set aside)
1/2 green bell pepper, diced
2 Cups diced tomatoes
1 diced onion
salt, pepper, 1 Tbsp. lime juice, cilantro, garlic
4 diced chili peppers

Saute above ingredients together except for the rice.

Add saute mix to cooked rice and add more cilatnro, salt, pepper, 1 Tbsp. lime juice and paprika.

Lunch Time at the Smith House

Almost 3 years ago Jessica posted here about Vegetable Bagels, a lunch we have often repeated at our house.

The vegetable bagels have evolved over time to include meat and fruit. Yes, Matt (17) made his sandwich today with ham and strawberries. Yum. I think.



The girls like Ranch dressing added to theirs along with green peppers. My favorite: cream cheese, mustard, ham, provolone cheese, cheddar cheese, cucumbers and tomatoes. Of course, if you know me, I like Cinnamon Puffins better than vegetables! (Thanks, Elen, for making these!)



Emily likes cheese and more cheese. I think she ate 3 pieces of provolone today.


Jacob---I'm not sure what he likes. His hair seems to be sprouting.



Have a good day, and try a Bagel Sandwich today. : )
Ruth

Pork and Green Chili

Pork and Green Chili: This is a family favorite, great for cold rainy days. Good served as a soup with tortillas as a side, but I've also served it over cooked rice. I usually reduce the amount of green chili peppers that I add depending on what type I have and how hot they are. One jalapeno is usually enough heat for me.

Enjoy!

Jessica

Pork and Green Chili

1lb pork, cubed and tossed with 1 c. seasoned flour and browned in olive oil.

Add 16 oz. mild salsa and 4 c. water.

Mix in 1 doz. chopped chili peppers.

Add garlic, salt, and oregano to taste. Add flour to thicken if needed.

Optional, add 2 cans of beans if desired.

Simmer 3-4 hours until pork is tender, or use crockpot

Christmas Goodies

Candy and Gingerbread house

Pies and Pizzelles

Christmas Eve snacks--our 'international" dinner:
Chinese egg rolls, Italian pizza, Mexican taquitos, and American hotdogs