I Just had to Share this with you!
Charlie Sheen 47, is all over the news because he's a celebrity drug addict.
Andrew Wilfahrt 31, Brian Tabada 21, Rudolph Hizon 22, and Chauncy Mays 25 are all soldiers who gave their lives this week with no media mention. Shame on the media!
I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!
The March Monthly Giveaway is this adorable Mouse Pin Keep
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SLOW COOKER BRISKET SANDWICHES
This is one of my best recipes. It creates a very juicy and tender brisket and is very easy to make. The best brisket to use will have a little fat on it. Not only is it great to come home to a hot delicious meal...your home will smell wonderful too!
2 tablespoons vegetable oil
1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
Kosher salt and freshly ground pepper
4 cloves garlic, smashed and peeled
1 12-ounce bottle stout beer
4 stalks celery, cut into large pieces
2/3 cup packed dark brown sugar
1/2 cup tomato paste
1/2 cup red wine vinegar
1/3 cup dijon mustard
1/3 cup soy sauce
2 bay leaves
1 teaspoon paprika
2 brioche or other rolls, split open and toasted
Coleslaw, for serving
Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
Serve on brioche halves with coleslaw; drizzle with the cooking liquid.
You'll have plenty of leftover brisket: Use it in tacos, quesadillas, chili or even on a pizza.
A creamy coleslaw with lots of flavor. The seasonings complement each other and the cabbage. My family and friends love this coleslaw especially with BBQ sandwiches and Italian dishes
6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper
In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.
MIXED BERRY PARFAIT
This light and lovely parfait is incredibly easy to make, but will charm your guests with its pretty presentation of colorful berries and rich and velvety cream
4 cups berries (strawberries, blue berries, raspberries, blackberries, any combination of fresh berries)
1 ½ cup sour cream (Do not use light sour cream)
¼ cup white sugar
1 tbls. brandy
¼ cup Grand Marnier
Wash berries and de-stem and cut strawberries in half. Drain thoroughly and toss together carefully. In separate bowl, combine sour cream, white sugar, brandy and Grand Marnier and mix well.
In four glasses, alternate berries and cream mixture, starting with berries and ending with berries on top. Chill for an hour (and up to four hours).
Tips and Tidbits
You can add “extras” between the layers of this dish including crushed cookie crumbs or roasted chopped nuts such as pistachios (or a combination of those two).