Tangy Slow Cooker Brisket

Ingredients:

- 1 flat-cut brisket roast (4 1/2 lb), fat cap trimmed to 1/8" thickness
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt

- 1 tablespoon canola oil

- 1 1/2 teaspoons garlic powder
- 1 teaspoon paprika

- 3 medium carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks

- 2 large onions, halved and vertically sliced
- 4 garlic cloves, chopped

- 1/4 teaspoon salt
- 1 cup unsalted beef stock
- 1 can (15 oz) crushed tomatoes
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar

- 5 thyme sprigs
- 2 bay leaves
- flat-leaf parsley leaves (optional)

Directions:

Sprinkle brisket evenly with pepper and 1 teaspoon salt. Heat a large skillet over medium-high heat; add oil and swirl to coat. Cook brisket for 5 minutes, turning to brown on all sides. Rub brisket with garlic powder and paprika.

Spray a 6-quart electric crock pot with cooking spray. Place carrots and celery in the crock pot, then top with brisket, fat cap side up.

Return skillet to medium heat. Add onions; cover and cook for 10 minutes, stirring occasionally. Uncover, then stir in garlic; cook 5 minutes or until onions are tender and golden. Place onion mixture over brisket.

In the skillet, combine the remaining 1/4 teaspoon salt, beef stock, tomatoes, brown sugar, and vinegar. Whisk to loosen browned bits. Pour mixture over and around the brisket. Place thyme and bay leaves in slow cooker, pressing into tomato mixture.

Cover and cook on low for 7 hours or until brisket is tender when sliced. Cool slightly in cooker, about 1 hour. Then place brisket on a cutting board; trim fat cap and discard fat. Cut brisket across the grain into thin slices. Pour sauce through a sieve over a bowl; discard carrots, celery, thyme, and bay leaves. Return onions to sauce. Serve brisket with sauce; garnish with fresh parsley, if desired.

Oven Omelet

This is a simple, basic recipe for an egg bake. Vary it with broccoli, sausage, mushrooms, or different kinds of cheese.

Ingredients:

- 16 eggs
- 2 cups milk

- 2 cups (8 oz) shredded cheddar cheese
- 3/4 cup cubed fully cooked ham
- 6 green onions, chopped

Directions:

Preheat oven to 350 degrees. Grease a 9x13" baking pan.

Whisk the eggs and milk together in a large bowl. Stir in the remaining ingredients. Pour into the prepared pan.

Bake, uncovered, for 40-45 minutes or until a knife comes out clean. Let stand for 5 minutes before cutting.

Beef Stout Stew

Ingredients:

- 12 oz boneless beef chuck, trimmed and thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper

- 5 teaspoons olive oil, divided

- 2 cups finely chopped onion
- 1 1/2 cups diagonally cut carrot (1/4 inch thick)
- 6 oz pre-sliced cremini mushrooms (about 2 cups)
- 3 thyme sprigs

- 1 tablespoon tomato paste
- 2 teaspoons minced garlic

- 3/4 cup stout beer (e.g. Guinness)

- 1 1/2 cups unsalted beef stock (e.g. Swanson)
- 1 tablespoon flour

- 1 1/2 teaspoons soy sauce

Directions:

Sprinkle beef with salt and pepper.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add beef to pan; cook for 3 minutes, browning on all sides. Remove beef from pan.

Add another 2 teaspoons oil to the pan; swirl to coat. Add chopped onion, carrot, mushrooms, and thyme sprigs. Saute for 4 minutes.

Add tomato paste and garlic; saute 1 minute. Add beer; cook 1 minute, scraping pan to loosen browned bits.

Whisk together the beef stock and flour in a small bowl. Add to pan. Cover, reduce heat, and simmer 15 minutes.

Stir in the beef; cook 1 minute or until heated through. Stir in soy sauce. Discard thyme sprigs.

Chicken Florentine

This chicken starts with a lovely breading, then is topped with a spinach-mozzarella sauce.

Ingredients:

- 6 boneless skinless chicken breast halves (4 oz each)

- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano

- 3 tablespoons butter, divided
- 2 green onions, chopped
- 1 teaspoon minced garlic

- 1 tablespoon flour
- 1/4 teaspoon salt

- 1/2 cup milk
- 1 tablespoon sherry or chicken broth

- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons diced pimientos (optional)

- 1/2 cup sour cream
- 1 cup (4 oz) shredded mozzarella cheese

Directions:

Flatten chicken to 1/2-inch thickness.

In a small bowl, combine the Parmesan cheese, basil, and oregano. Dip each piece of chicken in this mixture to coat.

In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side, or until a meat thermometer reads 170 degrees. Remove and keep warm.

Add the remaining 1 tablespoon of butter to the skillet. Saute onions for 2-3 minutes or until tender. Add garlic; cook 1 minute longer.

Gradually add flour and salt. Stir in milk and sherry until blended. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through.

Remove from heat. Stir in sour cream until blended. Stir in mozzarella cheese. Spoon over chicken.

Bacon Green Beans

Lemon juice and garlic add nice flavor to green beans, and you can't go wrong with some bacon too.

Ingredients:

- 6 strips of bacon, chopped

- 1 small onion, thinly sliced
- 2 tablespoons butter
- 3 garlic cloves, minced (or equivalent minced dried garlic)

- 1/4 cup white wine or chicken broth

- 9 cups frozen green beans, thawed
- salt, to taste (1/2 teaspoon or less)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper

- 2 to 3 tablespoons lemon juice

Addendum: You can use 3 pieces of bacon + 12 oz green beans with pretty much the same amounts of the other ingredients.

Directions:

In a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels.

In the same skillet with the bacon drippings, add the butter. Saute the onion until tender. Add the garlic; cook 1 minute longer. Stir in wine; bring to a boil. Simmer (uncovered) for 5-8 minutes or until liquid is reduced by half.

Add the green beans, salt, garlic powder, and pepper; heat through. Stir in the lemon juice and bacon.

Maple Glazed Cinnamon Chip Bars

This recipe makes almost a blondie-type bar, with great flavors of cinnamon, vanilla, and maple. They slice nicely and store well.

Ingredients:

- 1 cup butter, softened
- 2 cups packed brown sugar

- 2 eggs
- 2 teaspoons vanilla extract

- 2 2/3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt

- 3/4 cup cinnamon baking chips

- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons sugar

- 1/2 cup powdered sugar
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees. Grease a 9x13" baking pan.

In a large bowl, cream the butter and brown sugar until well blended. Beat in the eggs and vanilla.

In another bowl, mix the flour, baking powder, and salt. Gradually beat into the creamed mixture. Stir in the cinnamon chips.

Spread into prepared pan and press flat. Combine cinnamon and sugar; sprinkle over dough. Bake for 20-25 minutes or until golden brown and a toothpick in the center comes out clean. Cool completely.

For glaze, combine the powdered sugar, syrup, and vanilla in a small bowl. Drizzle over the cooled bars. Cut into squares.

Garlic Knots

Here's an easy method to fancy up refrigerator biscuits. Be brave and use a whole teaspoon of garlic powder if you really need to ward of vampires, otherwise 1/2 to 3/4 teaspoon will be plenty.

Ingredients:

- 1 tube (12-16oz) refrigerated buttermilk biscuits

- 6 tablespoons canola oil
- 1/4 cup grated Parmesan cheese
- 1/2 to 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes

Directions:

Cut each biscuit in half. Roll each piece into a rope and tie in a knot, tucking the ends under. Place 2 inches apart on a greased baking sheet. Bake at 400 degrees for 8-10 minutes or until golden brown.

In a medium bowl, combine the remaining ingredients. Toss gently with the warm knots to coat.