Easy Smoked Brisket Enchiladas

Now we make these enchiladas with every meat under the sun we have used smoked pork roast, ground beef, ground turkey and ground pork.  Never had a bad batch.  These are so mild, even non Texans will appreciate them.

• 1 lb of fine chopped smoked brisket
• 1 cup onion and bell pepper mix of 50/50 blend
• 3 cups water
• 1 can tomato paste 6oz
• 1 pack Lawry's Enchilada seasoning pack
• 8 tortillias
• 3 cups of cheese

In small pot mix water, tomato paste, and Lawry's seasoning pack bring to boil stirring constantly until it starts to thicken, then set aside.  In small fry pan mix brisket, onion and bell pepper mix and heat until hot through add 1 cup of cheese to this and let it melt in then remove from heat.  Grease 9X13 baking dish.  Take small amount of liquid from the sauce and coat one side of tortilla this warms it and makes it easy to roll.  Place about 1/2 cup of meat mixture in tortilla rolling the sides around and folding the ends down placing the folds toward the bottom of the pan.  Continue until you have all 8 done.  Once they are all filled and in the pan take the remaining sauce and pour evenly over the entire pan of enchiladas.  Top with any remaining meat mixture then with remaining 2 cups of cheese.  Cook in preheated oven at 350 degrees about 20 minutes or until it starts to bubble and cheese on top is melted.  Serve topped with sour cream and jalepenos.  You can do this on a bed of lettuce or have a side salad.

 

Hot Mustard

A while back I got a recipe for hot mustard.  This is great on roast beef sandwiches cold or hot.

• 1/2 cup colmans mustard this is on the spice isle
• 1/2 cup sugar
• 1/2 cup cream
• 2 teaspoon flour
• teaspoon vinegar

Mix everything except vinegar together in a small pot.  Warm it slowly do not allow to boil.  Stir constantly until everything is mixed together and sugar is dissolved.  Let cool stir in vinegar.  Keep refrigerated in air tight container.

Simple Chicken and Rice

I walk to the deep freeze and open it up trying to figure out "whats for supper".  Right on top there are two packages of chicken thighs in food saver bags.  So I begin to think just what I could do with those.  I am taken back to Sunday dinner on the grounds where the ladies of the church all brought food for after the services.  I think Chicken and Rice will do very nice.

Simple Chicken and Rice

• 2 tablespoons chicken bouillon
• 1 cup uncooked white rice
• 1/4 cup butter
• 2 cups water
• 1 cup onion, bell pepper mix  (50/50 onion to bell pepper mixture)
• 2 stalks celery chopped
• 6 chicken thighs
• 1 teaspoon pepper
• 1/2 teaspoon Cavender's Greek Seasoning

1. Preheat oven to 350 degrees
2. In large bowl mix bouillon, rice, butter, water, onion bell pepper mix, and celery.  Mix well and pour into 9x13 greased baking dish.
3. Place thighs on top of rice mixture and season with pepper and cavender's greek seasoning.
4. Bake in preheated oven for 35 - 45 minutes (depends on size of chicken thighs)

Creamy Crockpot Spaghetti

• 1lb lean ground beef
• 3 28oz jars pasta sauce
• 1 lb spaghetti noodles
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic
• 1/2 cup Parmesan cheese
• 4oz cream cheese
• 1-2 cups chicken broth

1. Cook/brown beef into a medium skillet over medium heat until crumbled and browned Season with salt, pepper and garlic powder. Drain fat from pan if necessary.
2. Pour one jar of pasta sauce into bottom of crock pot on high heat. Break spaghetti noodles in half and place noodles over sauce. Pour cooked beef over noodles, sprinkle with Parmesan cheese and top with cubes of cream cheese. Pour another jar of pasta over cream cheese, close lid and let cook on high for 3 hours. After 3 hours, give a good stir (will be thick) and add last jar of pasta sauce and 1-2 cups of chicken broth (more if you want a thinner sauce). Close lid and let cook another hour or until ready to serve.
Makes 10-12 servings.

Cost breakdown

Beef                                            2.99
Pasta Sauce                                3.84
Parmesan Cheese                        1.19
Cream Cheese                            1.98
Pasta                                            .80
Seasonings                                   .25
Chicken Broth                           Free from prior chicken cook for another dish

Total for entire dish                    11.05

1.11 for each serving based on 10 servings
.92 for each serving based on 12 servings

Smoked Brisket Chili

This recipe is for your left over smoked brisket.  Which I know is not gonna be a normal item.  Leftover and brisket should never be in the same sentence.  We smoked a rather large brisket and we have had about all the bbq brisket we could handle so this is what we chose to do with part of it.  The other pound will go into a Mexican dish we will prepare over the weekend.  This is the smallest batch of chili I have ever made.  Normally I fill the crock pot completely full when cooking chili.

• 3/4 lb to 1 lb of chopped smoked brisket
• 1/2 medium onion chopped
• 1 clove garlic minced
• 2 cans tomatoes
• 1 can Bush brand chili beans
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon granulated beef stock

Round up all the above suspects and throw them into the crock pot.  Take your stir stick and mix together pretty good.  Set your crock pot to high for the first hour.  Then reduce to low for the next 3 hours.  Don't go sticking your finger in it to see how it taste until those 4 hours have passed.  Then you may have one small spoonful to make sure ya like it.  If it is not spicy enough you can do what we do.  Take your shaker with ground up cayenne red pepper and shake it over the pot until you think the heat is where ya want it.  Stir it around and let that heat mingle in there a bit.  Now one of the most important things about this chili is serving size.  Only put in your bowl the amount you can eat.  You don't want to waste any of this goodness.  Throw some shredded cheddar on top of the hot chili in your bowl as soon as it starts to melt you are ready to eat.

Half Medium Sweet Onion and 1 clove of Garlic

 Mince Garlic and chop Onion

 Add 3/4 to 1 lbs of chopped smoked brisket

 Two Cans Diced Tomatoes

 Do not drain Tomatoes add to Crockpot

 Your choice of beans added to pot Stir well

Pulled Pork Rub Recipe

I got a special request from a dear friend for this to be posted as soon as possible, so here it is.

• 1/4 cup firmly packed brown sugar
• 1/4 cup sweet paprika
• 3 tablespoons black pepper
• 4 tablespoons course sea salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons celery seeds
• 1 teaspoon of ground cayenne pepper

Combine all ingredients and mix together making sure to break up any brown sugar clumps.  Store in airtight container away from heat and light.  It will keep for up to 6 months.   Use generously on pork shoulder, ribs and chicken.

Calf Slobber

The List

• 1    small carton of Whipping Cream
• 1    8 oz. pkg. cream cheese softened
• 1    cup pineapple chunks
• 1    cup red seedless grapes halved
• 1    cup pecan pieces
• 1    cup miniature marshmallows

Beat the whipping cream into stiff peaks and set aside.  Add 3 to 4 tablespoons of pineapple juice to the softened cream cheese and beat until smooth and creamy. Combine the whipped cream and cream cheese mixture, add the remaining ingredients and chill overnight. Serve as salad or dessert.  Serves 8.

Blog Introduction

Welcome to my blog.  I hope that you are ready to enjoy some good eats.  I will be cooking on the weekends and getting the blog updated throughout the week.  Some entries will not require a cook where I can get pictures for the blog so I will post those and tell you what my tricks and tips are for them. The first recipe I will cook and share will be for Creamy Crockpot Spaghetti. Look for that after the weekend. I hope you hop in and check it out.