Homemade Frappacino

Photo courtesy of the Cooking Corner.

      Sometimes during the late afternoon I need a bit of a pick-me-up. Maybe it's a soda with caffeine or a cup of flavored coffee when it's chilly out. But a little boost is just what I need to finish out the day. 
     When it's nice, warm and sunny, I trade the hot stuff in for a Frappuccino or iced coffee to do the trick. Why make a trip to the store when you can do it at home? This is my version of how to "Do-It-Yourself."

Homemade Frappuccino
2.5 cups coffee
1/8 cup sugar
1/8 cup brown sugar
1/8 cup vanilla creamer
 
Make coffee.

Put both sugars in mason jar.

Pour hot coffee and creamer over top and stir until well blended.

Cover with lid and let cool. Refrigerate and serve over ice.

Serves 2-3.

Smoked Beef Brisket

A platter of brisket courtesy of the Cooking Corner.

    We bought a beef brisket from our local butcher and were determined to try this piece of meat that seemed ominous. It's great if you get it right, but if you go wrong you've wasted a bunch of cash.
    Keep in mind that brisket takes FOREVER - low, slow and a real long time, so planning is important. I tried to start early, but didn't get it on the smoker until about 9 a.m. It still took until after 10 that night before we finally got to close to the desired temperature. 
    Next time I'll smoke during the late afternoon and let it be low and slow in the oven, all night long. Almost every brisket recipe that I consulted said to let it smoke for around 5 hours, give or take, and then wrap tightly in a few layers of foil and continue to cook on low about 6 more hours (in the oven). It's so much easier that way.
    This is how we pulled off a great first attempt at the crown jewel of the BBQ world.
 
Smoked Beef Brisket
9 lb. beef brisket, fat trimmed to 1/4 inch
7-8 T. olive oil
4 T. garlic powder
3 T.  cracked black pepper

6 T. dry rub of choice (I used Old Man Larry's Spice Rub)
1-1/2 cup beef broth

Note: To fit our electric smoker, the brisket was cut in half.

Drizzle olive oil over beef and rub in well to coat. Sprinkle dry rub, garlic powder and pepper over meat, coating well on all sides.

Place in plastic container and refrigerate over night. (Some cover meat in plastic wrap before storing in a container.)

Rubbed brisket

About an hour before cooking, remove brisket from refrigerator and let sit, covered on counter to come to room temp while preparing grill.

Soak apple chips in water 30 minutes. Make sure there's a water pan in the smoker at least half full of water or apple juice.

Coat grill grates with cooking spray. If using charcoal, light coals in chimney until glowing and add to smoker. Bring to 220-225 degrees.

Using a well oiled plunger, inject beef broth into brisket. (As much as you can or about 1/2 cup.) Reserve remaining beef broth.

Place brisket in smoker and cook 5 hours or to 160 degrees, adding chips every hour or so and charcoal as needed, if using. 

Remove brisket to foil line pan. Preheat oven to 220 degrees.

Brisket in the smoker

Try injecting 1/2 cup more of beef broth. Wrap brisket in 2-3 layers of foil and continue to cook in 220 degree oven another 6 hours or until an internal temperature of 210.

Remove from oven, unwrap and let rest - awhile. You'll want to tear in and try a sample but don't. Wait 20-30 minutes. Save all liquid possible. 

Slice against the grain at least 1/4 inch thick.
Serve immediately or place sliced brisket in container and cover with remaining broth and juices to reheat later in the slow cooker for 1 hour.

Serves 15-20.

Brisket portion just out of the smoker

Tater Tot Casserole

Tater Tot Casserole out of oven.

    I tried a tater tot casserole right out of a national magazine (almost) and that bright idea become a failure. Not to accept defeat, I waited and researched. 
    Now I must admit that it was difficult to stick to the recipe. Tator tot casserole, or Cowboy Casserole as some call it, has almost as many variations as meatloaf. Some are cream soup based while others offer a tomato sauce filing - almost like a Sloppy Joe.
    I really wanted to add some corn, black beans and chili powder but I refrained. This dish was going to be cheesy and user friendly. See what you think, but feel free to use the options to add a little extra to an easy weeknight dish.
 
Tater Tot Casserole
1 1/2 lb. ground beef, browned
1-2 tsp. minced onion (or 1/4 cup real onion added while beef is cooking)
1 tsp. minced garlic (or 1 clove added while beef is cooking)
sprinkle of salt and pepper
1 T. Worcestershire sauce
1 can cream of mushroom soup

Simple ingredients.

1/8 cup milk or half and half
1/4 cup sour cream
2 cups shredded Colby Jack cheese, divided
32 oz. bag of tater tots

Options - 1 can corn, drained, 1 can black beans, rinsed and drained, 1/2 bell pepper, diced, 1 tsp. chili powder, 1 tsp. paprika, 1/8 cup bacon bits, 1 T. parsley or cilantro or 1 can diced tomatoes, drained.

Spray coat or grease a 13x9x2 casserole dish. Preheat oven to 400.

Spread tots in single layer on bottom and up sides of casserole.

In medium bowl, combine all other ingredients and 1 cup of cheese (saving 1 cup for topping).

Spread meat/soup mixture evenly over top of casserole.

The bottom layer of tots and mixed filling

Bake 15 minutes. Remove from oven and sprinkle with remaining 1 cup of cheese. Return to oven and bake at least 15 - 20 minutes more until bubbly.

Remove from oven and let sit for a few minutes to let cheese settle. Cut into rectangles and serve with side salad or baked beans.

Serves 8.

Casserole ready for oven.

Crispy Chicken Tenders

Photo courtesy of Taste of Home

     Of all the ways I've fried chicken for my family, their favorite is chicken strips. I took my lesson from the Colonel and spiced up the flour and pan-fried sliced breasts until golden brown. 
    They are perfect dipped in a sauce, smothered in gravy and even reheat pretty well. My trick to a light crispy breading is using instant mashed potato flakes in the final coating. Yeah, who would've thought, but I've been doing it for years.
 

Crispy Chicken Tenders

2 lb. frozen chicken breasts (cut in strips) or tenders

Flour Coating -

1/2 cup flour mixed with 1 tsp. garlic powder, 1 tsp. onion salt and 1 tsp. paprika in a pie pan

Egg Wash - 

2 eggs mixed with 1/4 cup milk and a splash (2 tsp.) of hot sauce (optional) in flat bowl

Breading -
1/2 cup instant potato flakes

1/2 cup Bisquick

1 tsp. each oregano, basil, parsley, paprika, onion salt and garlic powder

Kosher salt and cracked black pepper all combined in a pie pan

Pour about 1-inch oil into large skillet and set over medium heat. 

Set up dipping station with farthest from skillet the flour mixture, in center the egg mixture, with a pie pan of potato flakes, biscuit mix and remaining spices closest to stove.

Roll chicken in flour to coat, dip in egg mixture, then coat well with potato breading. 

Fry about 5-6 minutes each side until golden brown. Drain on a plate lined with paper towel. Sprinkle with salt and pepper while hot. 

Serves 6-8.

Italian Tomatoes and Meat Sauce

Photos courtesy of the Cooking Corner.

    A few weeks ago, my sister-in-law dropped by for a visit and told us about these Italian tomatoes she found at the store that were just superb. I had an idea that she had to be talking about San Marzano tomatoes, which are what the chefs on TV use. I just didn't know that you could get them locally. Curiosity came into play so I had to try them myself.
    These particular plum tomatoes have a sweet flavor, are low in seeds as well as acidity and are easy to peel. They are an excellent tomato for sauces because they thicken and sweeten as they cook. Now, I understand all of the hype. There very well could be something to vine-ripened and handpicked.
    Normally when I make a pasta sauce, I start with a jar or can of store bought sauce as a base and doctor it up with herbs and spices. But with these Italian tomatoes I didn't even have to add some tomato paste as a thickener. It was just herbs, simmer and go. You'll have too see for yourself what a difference real Italian tomatoes makes to the sauce.

Italian Tomatoes and Meat Sauce
1 can (28 oz.) San Marzano tomatoes
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 medium onion, chopped
4 cloves garlic, chopped
2 T. olive oil

1/4 tsp. red pepper flakes (optional)
1 (12 oz.) pkg. Italian sausage
    (I used Farmington chicken sausage with mozzarella and bell peppers), sliced
1/4 pkg. angel hair pasta
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. marjoram
1/4 tsp. fennel seed (optional)
5 fresh basil leaves, sliced thin
grated Parmesan cheese for topping

Fill medium pot 3/4's full of water. Sprinkle with salt and a splash of olive oil. Bring to boil. Add pasta and bring to boil, cooking for 7 minutes. Set aside.

While pasta is cooking heat olive oil in a large non-stick skillet over medium high heat. When hot, but not smoking, add bell peppers, onion and red pepper flake if using. Cook 5 minutes until they soften. Add garlic and cook 1 minute more, stirring often.

Add chunks of Italian sausage and cook 2-3 minutes more. Stir to prevent sticking and over browning. Pour in tomatoes and add spices. Reduce heat to low and let simmer for at least 20-30 minutes.

Drain pasta and cover with lid to keep warm. Stir to separate.

Place pasta on plate and top with sauce. Sprinkle with Parmesan just before serving.
Serves 4.