Oven Barbecued Brisket

For the Sauce:
1 C tomato ketchup
2 Tbsp apple cider vinegar
4 cloves of garlic through the press
1 T prepared mustard
2 tsp liquid smoke (I prefer mesquite, but they also have hickory)
1/4 tsp hot pepper flakes
1/2 tsp cumin
1 T olive oil
1/4 cup brown sugar
1/4 cup honey
pinch of thyme
pinch of marjoram
pinch of oregano

• Preheat oven to 300 F (remember the secret to good brisket is low and slow.) 
• Rinse brisket under cold water and pat dry w/ paper towel.  
• Season generously with salt and pepper. 
• Sear on all sides in frying pan with a bit of oil to seal in the juices.  
• Place in casserole dish with fat side up. 
• Do not trim all the fat off, as this is a necessary ingredient to making good brisket.

Top with:

1/2 onion - thinly sliced red onion in rings

Combine ingredients for the sauce and whisk to blend.  Pour over the brisket.

• Seal the brisket with tin foil so that no steam can escape
• Place in oven and cook for about 3 hours.  
• Remove foil.  

2 cups small red potatoes, cut into quarters
1 cup baby carrots

• Add potatoes and carrots and continue to cook for an additional 1 1/2 hours until veggies are tender.  
• Check periodically to ensure there is enough liquid left in the pan, adding a little beef broth to the pan if necessary.

Remove from oven and let sit for a few minutes before slicing.

Chicken and Leek Casserole

2 good size leek - sliced
1 large onion diced
4 cloves of garlic minced
1 can of chicken (or about 2 cups of cooked chicken, shredded)
1 Tbsp fresh parsley (1 tsp dry)
1 sprig of thyme (1/2 tsp dry)
1 sprig of marjoram (1/2 tsp dry)
1 tsp mustard powder
1 tsp curry
1/2 tsp turmeric
1/2 tsp seasoning salt such as Adobe with cumin
1/2 tsp ground coriander
pepper from the mill to taste
1 C shredded Mexican blend cheese
1/2 C mayonaise or Miracle whip
2 oz cream cheese
1/2 cup heavy cream (or milk - which I didn't have on hand)
8 oz wide egg noodles boiled and drained.
1 1/2 cups of crushed potato chips.
Olive Oil

Grease a casserole dish. Preheat oven to 350 F (175 C)

Heat skillet on stove adding enough olive oil to sautee onion, leek and garlic.  Simmer onions and leek until very tender, adding garlic at the very end. Add herbs.  Add mayo, cream cheese and cream, stirring all the while.  Add cheese.  Your sauce should be the consistency of clam chowder. Taste to see if any additional salt is needed.

Mix sauce with noodles and pour into casserole dish.  Top with crushed potato chips.  Bake at 350F/175 C for 25-30 minutes until bubbly.

This is what happens when you are forced to get creative with stuff you have on hand. :-)

Peppy's Pot Roast Recipe

Nothing is as delicious as a pot roast made in a slow cooker.  It is a bit of agony if you will be home while this cooks as the whole house will smell like a restaurant.  But the results are well worth it.  Any left overs can be reheated, or sliced and put on a sandwich!  Yum!!

To start, you will need one of these:

This is typically what a chuck roast will look like. Look for a piece that is well marbled, but with excess fat removed.

A slow cooker and about 8 hours to make an absolutely delicious roast.

The good news: Chuck Roast is pretty inexpensive to buy.  The bad news: it is very fatty.  The good news: it give the meat excellent flavor.

Ingredients:
1 chuck roast 2-3 pounds.
1 pkg of lipton onion soup mix
1 can of tomato paste
freshly ground pepper
1 tsp thyme
1/2 tsp rosemary
1-2 bay leaf
2 stalks of celery cut lenght wise (for flavoring); 2 stalks of celery cut in 1 inch pieces added in the last 1 1/2 of cooking
1 carrot, cut lenght wise (for flavoring); 2-3 carrots cut in bite sized pieces, added in the last 1 1/2 hr of cooking
3-4 red potatoes cut in bit sized pieces - added in the last 1 1/2 hrs of cooking.
3 cloves garlic cut in 4ths
1 large red or vidalia onion cut into quarters - 1 onion diced to add at the 1 1/2 hour mark
1 cup red wine
1 cup water

Turn the slow cooker on low.  Add liquid ingredients to the pot, mixing in the tomato paste and soup mix until smooth and uniform.  Add spices. Gently place the meat in the cooker and add the vegetables. (You will be removing these later on and replacing them with fresh ones so that they're not mooshy). Place the lid on your cooker and walk away.  Let the cooker do its thing.  Try to avoid lifting the lid unless a bit more liquid is needed.  Cook for about 6 1/2 hours. At the 6 1/2 hr mark, remove the vegetables you put in and replace them with fresh ones.  Cook for an additional 1 1/2 hours. Taste test to see if additional salt is needed.  This is delicious the next day when put on some crusty bread as a sandwich!

Pot Roast Sandwich with Steak Fries

Recipe for Fried Fish and Tarragon Aioli Sauce

We recently discovered a tasty and inexpensive fish called Swai.  At $2.99/lb, you can't go wrong.  Even my finicky eater, who normally abhors fish, enjoys this meal.

Here is how my honey likes it best:

2-3 fillets of Swai
=======
For Dredging
1 C unbleached flour
salt & pepper to your liking
1/2 tsp paprika
1/2 tsp mustard powder
1 tsp dill
1 tsp tarragon
1/2 tsp majoram
=======
Egg Wash
2 eggs
2 tablespoons of milk
===============
Outer crust 

1 pkg Panko breadcrumbs (Japanese style)

Instructions 
1. Rinse fillets and pat dry with paper towel
2. In a bowl, crack eggs and  mix with milk.  Beat until well combined.
3. Combine flour and herbs, stirring well to evenly distribute herbs;
4. Place the breadcrumbs in a Ziplock bag
5. Cut fillets in strips measuring approximately 2 x 3 (more manageable)
6. Dip the fillets in the flour mixture coating both sides evenly.
7. Dip the fillets in the egg mixture
8. Place fillets one at a time in the breadcrumbs bag and shake until evenly coated

9. Fill a heavy skillet with approximately 1 inch Canola oil for frying. Preheat oil.  Test oil for temperature by taking one breadcrumb and letting it fall into the oil.  When the oil is ready the crumb should hit the bottom of the pan and immediately float to the top and sizzle.  (alternatively you can measure the temperature which should be about 350F degrees). On an electric stove this is a medium to medium high setting.

10. Fry fish pieces one or two at a time not to crowd the pan for about 4 minutes per side until golden brown.  Drain on paper towel.

Tartar Sauce:

This tastes best if made in advance and placed in the fridge to allow flavors to marinade.

Cornichons are tiny little pickles as pictured above.

1/2 C Mayonaise
2 Cloves Garlic minced
3 Cornichons diced in very small pieces
1 T capers
1 tsp dill
1 tsp tarragon
pepper
juice of one lemon

Serve dish with lemon wedges.  My kids love potato salad with this!

Spring Essentials - According to a real woman with curves (RWWC)

There is nothing more important than having the right bra for the right occasion.  For women who are have bigger breasts, it is imperative that she chooses the right bra to give both support, lift and shape but also are comfortable to wear and in a fabric that feels good.

 Above: Le Mystere 9955 Dream Tisha
During the spring and summer, a T-shirt bra is a must.  Choose one in white, beige and black.  It might sound obvious, but it is worth restating - save your darker bras for dark colored tops.  It is tacky to see your bra outline under a pretty blouse or t-shirt.  (Yes! Really!!!)

Above: Wacoal Basic Beauty 855192

Above: Fantasy 4510 Smoothing Molded Cup

In addition, before you purchase your next bra, make sure you are measured.  One of the reasons that we end up with a ton of bras is because we are looking for the perfect fit and feel.  Before you buy, test drive.

Try on a few models you like and see which one fits the best.  It might sound embarrassing, but ask the sales associate to help you decide which fits the best.  Look at yourself in the mirror and ensure that your cups do not runneth over, the straps are set an an angle to prevent them from falling off your shoulders and that your flesh does not spill over the band.   Some bras are cut more generously than others so make sure YOU TRY IT ON!!!  

On the day that you go bra shopping, wear a T-shirt or top that you expect to wear the bra under.  Make sure you try on the bra with the garment. If you are someone who easily gets nipplus errectus, ensure that you choose a bra that is lightly padded so that the nipple outline is not visible through your clothing.  (Unless this is a look you are going for, (again T-A-C-K-Y) it is not a look you would want during a business meeting or job interview.)

Above: Elomi 3911 Smoothing Underwire

When shopping for a good bra, expect to spend a little more.  It is the curse of us larger breasted women - we are not able to fit into the cutesy-tootsie models at Vicky's or Wallyworld that are generally available at a lower price. Some of the best places to purchase a bra are at Maidenform, Nordstrom and Macy's.

All of these places have a good assortment of bras for RWWC's and helpful staff to ensure you leave with something you will wear. Doesn't it make sense to invest in a bra that you will wear instead of 3 that poke, prod, spill over or have straps that fall off your shoulders?  Make sure you ask your sales assistant how to properly care for your bra so that it will last the longest.

When you get home, cut the tag out of your bra and put it in your wallet.  Why?  So that the next time you go to purchase a bra, you will have the model number, brand and size handy.  Please do us all a favor and stop worrying about the size you are purchasing.  Pick a bra that is built for comfort and class.

Above: Bali Passion for Comfort

Once you have tried on a bra, you may be able to purchase it at a discount on line.  Some places to check out are www.onehanesplace.com , www.biggerbras.com, barenecessities , www.herroom.com.

Did you find other places to shop for bras? Please leave a comment, we'd love to know!