Home Corned Beef

1/2 c kosher salt
1 T black peppercorns, cracked
2 t ground allspice
1 T dried thyme
1 t paprika
2 bay leaves, crumbled
1 fresh beef brisket (4 to 6 pounds), trimmed of excess fat, patted dry

Mix salt and seasonings in small bowl. Spear brisket about 30 times per side with meat fork or metal skewer. Rub each side evenly with salt mixture; place in 2-gallon-size zipper-lock bag, forcing out as much air as possible.

Place bagged brisket in pan large enough to hold it, cover with second, similar size pan, and weight with two bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning bag over once a day. Prior to baking, soak the meat in cold water for a couple of hours, changing water several times.

Use Savu smoker bag to bake brisket for smoked flavor.

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Crock Pot Chicken Divan

4 boneless skinless chicken breasts, frozen
1 lb frozen broccoli floretts
1 can condensed cream of mushroom soup
1 c light sour cream
1/2 c light mayonnaise
2 t fresh squeezed lemon juice
1 c cheddar cheese, shredded
1/4 t curry powder
fresh ground black pepper, to taste
3 c egg noodles, prepared
1/2 c crushed butter crackers, recommended: Ritz (approximately 8 crackers)

Place frozen chicken breasts in single layer on bottom of crock pot and add frozen broccoli.

In small bowl mix together soup, sour cream, mayonnaise, lemon juice, cheddar cheese, curry powder and pepper. Pour over chicken and broccoli in crock pot and spread to edge. Cover and cook on low 7 to 8 hours or until chicken is cooked through. Serve over egg noodles topped with crushed crackers, serves 6.

Crock Pot Easy Beef Stew

2 pounds beef stew meat, cut into 1 inch cubes
1/4 c flour
1/2 t salt
1/2 t fresh ground black pepper
1 clove garlic, minced
1 bay leaf
1 T Worcestershire sauce
1/2 one onion, chopped
4 yukon gold potatoes, diced
8 oz pack baby carrots
1 ~ 14 oz can beef broth

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper. Sprinkle over meat and stir to coat. Add garlic, bay leaf, Worcestershire sauce, onion, potatoes, and carrots. Pour in beef broth. Cover and cook on Low for 10 hours, or on High for 6 hours. Remove bay leaf prior to serving. Serves 6.
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Crock Pot Chicken Fajitas

half one yellow onion, sliced
3 bell peppers, sliced
4 boneless chicken breast
1/4 c water
2 T ground cumin
2 T chili seasoning
1/4 c fresh lime juice
Tortillas
Toppings, such as sour cream, shredded cheese, salsa

Lightly spray inside crock pot with non-stick cooking spray. Place sliced onion and peppers in crock pot. Add water. Place chicken on top and pour lime juice over chicken. Sprinkle the top of chicken with cumin and chili powder. Cover and cook on Low for 6 hours (or on High for 4 hours) or until meat is shreddable. Serves 4.



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Chicken Pockets

1 - 8 pack Pillsbury crescent rolls
1 c cooked chicken breast, shredded
2 oz cream cheese, softened
Garlic powder, pepper, parmesan cheese - to taste

Preheat oven to 350.

Mix cream cheese, chicken, pepper, and garlic powder in small bowl. Set aside. Remove crescent rolls from package and press triangle seams together to create 4 squares.

Divide cream cheese mixture into 4 servings. Place 1/4 mixture in center of crescent dough and fold in half, pinch edge to seal. Repeat with remaining chicken mixture and crescent dough.

Place chicken pockets on baking sheet and sprinkle with Parmesan cheese. Bake 15-20 minutes until golden. Serve immediately. Serves 4.

Chef's Note: Reduced fat crescent rolls and cream cheese can be substituted.


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