Slow Cooker Apple Cider Braised Brisket

I had never made a brisket before this. I had always heard that brisket was a tough piece of meat and could be tricky to cook well. So I decided to throw it into the slow cooker and give it a go. It came out beautifully with a minimum of prep. The cider gave the gravy a tangy punch. My family gave it the thumbs up!

serves 6-8

1 4-5 pound brisket, trimmed of any excess fat
1 tbsp olive oil
3 cloves of crushed garlic
3 granny smith apples, halved and cored
2 large onions, peeled and sliced thinly
3 cups apple cider
1/4 apple cider vinegar'
2 tbsp brown sugar
salt and pepper
1/4 cup dry white wine
1/4 cup water
3-4 tbsp cornstarch

Heat the oil in a large skillet, salt and pepper all sides of the brisket. Place the brisket in the hot skillet and sear the meat on all sides. Remove the meat from the skillet and place the meat in the slow cooker. Add the onions and garlic to the skillet to brown stirring continually. Season them with salt and pepper. Deglaze the pan with the wine. Add the onions, garlic and wine to the slow cooker. Place the apples around the sides of the slow cooker. Pour the apple cider, vinegar and brown sugar over all. Cook on high for 6 hours or low for 10. Strain the cooking juices of any leftover fat. Place it a pot, turn on the heat. Whisk the cornstarch into the water and pour it into the pot. Bring to a boil and cook until thickened. I served this over mashed potatoes with oven roasted carrots on the side.

Raspberry Jello Salad

This takes me back to when I was a kid. Easter just wasn't Easter if this salad wasn't on the table. This recipe comes from my Aunt Gwen and my mom but I suspect it originated on the back of a jello box.
Serves 12

1 brick of  light cream cheese, softened
1 container of light sour cream
4 tablespoons sugar
1 large box raspberry jello
1/2 pkg knox unflavored gelatin
1 can crushed pineapple, well drained juice reserved
4 mashed bananas in lemon juice
1 cup chopped walnuts
1 large bag frozen raspberries

Drain pineapple. Really squeeze it to get as much juice as possible. Hopefully you will get 2 cups. I usually get about 1- 1 1/2 cups and then add water to make an even 2 cups. Pour jello and gelatin into a large bowl and add 1 cup boiling water. Stir well to dissolve. Add fruit juice, raspberries, bananas and nuts. Place half of jello mixture into a oblong cake pan or jello mold(sprayed with pam). Place in frig until firm. Whip together cream cheese, sour cream and sugar. Remove pan from frig and spread cheese mixture over top. Pour remaining jello over that and return to frig until set. Cut into squares or slices to serve.

Tangerine Glazed Ham

If it's Easter, it must be ham! That is if I am having the crowd over for dinner. You can do this with a spiral cut ham from the store. I use butcher's twine that I tie around the ham to hold it together as it reheats in the oven. The first time I did this I did not tie it and the whole ham fell apart in the oven. It was still yummy but looked pathetic.

Cook's Notes- I usually find tangerine juice at Trader Joe's. If you can't find it use a good quality orange juice. Fresh squeezed is best.

Preheat oven to 300
1 8-10 pound ham
1 bunch fresh sage leaves
1/4 cup extra virgin olive oil
1 cup unsalted butter cut into chunks
2 tangerines sliced thin, skin on, seeds removed
2 cups tangerine juice
2 cups light brown sugar
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks

Put ham into a large roasting pan, fat side up. If it is not already sliced, score the ham across the skin about 2 inches apart and about 1/2 an inch deep. Then cut across the opposite direction to make a diamond pattern on the top of the ham.  Chop up the sage leaves and mix with the olive oil. Pour that over the top of ham and gently rub on. Cove the ham with foil and bake for 2 hours.
Place butter, tangerine slices, juice, brown sugar, water and spices into a saucepan over medium heat. Slowly cook until the liquid becomes a syrup about 30-40 minutes.
After ham has cooked for 2 hours. Pour half of the glaze over ham. Remove tangarine slices and place on top of ham. If needed you can use wooden toothpicks to secure. Return to oven without the foil and continue to bake for another 40 minutes. Remove from oven, recover with foil and let rest for 10 minutes. Remove to serving platter. Remove twin and or toothpicks. Pour rest of glaze over all just before serving. Garnish platter with more fresh sage leaves.

Slow Cooker Indian Spiced Chicken

I've never been a big fan of Indian food but I do like this dish. The combination of spices makes a delicious change of pace from the usual chicken dish. I really like that this dish takes just minutes to prep before I run out the door for the day.

Serves 4-6

8 boneless skinless chicken thighs
1 large onion, diced
2 cloves of garlic minced
1 tbsp grated fresh ginger
2 tbsp tomato paste
1 28oz can of diced fire roasted tomatoes
1/4 cayenne pepper
1/2 ground coriander
salt and pepper
1/2 cup plain greek yogurt
1/4 cup minced cilantro
1/2 tsp garam masala

Place the onion on the bottom of the slow cooker. Place the chicken on top. Sprinkle the salt, pepper, coriander, cayenne, ginger and garlic over the chicken. Pour the tomatoes and the tomato paste over all. Cook on high for 4 hours or low for 8. Just before serving, stir in the yogurt and garam masala. Serve over jasmine rice and garnish with the cilantro.

Lemon Roasted Chicken with Dilled Orzo

This Greek inspired dish is simple to prepare.Toss a green salad and fix the orzo while the chicken is roasting to get this on table in 30-40 minutes. If you have a little extra time, marinate the chicken in the olive oil/lemon mixture for 30 minutes before putting it in the oven.

serves 6

3 1/2-4 pounds of bone in, skin on chicken breasts/thighs
6 garlic cloves, smashed
2 lemons cut into quarters
juice and zest of 2 lemons
2 tsp fresh oregano, minced
4 tbsp olive oil
salt and pepper
1/3 cup crumbled feta cheese
1 tsp fresh dill minced
4 tsp fresh minced italian parsley
2 cups of dry orzo

Preheat the oven to 450. Line a rimmed baking sheet with foil. Spray a baking rack with cooking spray and place over the baking sheet. Place the chicken in a large bowl. Add the pepper, lemons, lemon zest and juice, garlic, 3 tbsp olive oil and pepper. Toss to coat and set aside for 30 minutes if you have time. Otherwise place it directly into the oven. Season the chicken with salt, toss and place the chicken on the rack skin side up. Arrange the lemons and garlic on the rack with the chicken. Roast the chicken until golden and cooked through about 25-30 minutes. Meanwhile bring a large saucepan filled with water to a boil and season it generously with salt. Add the orzo and cook until al dente. Drain well and return to the saucepan. Season it with dill,parsley, remaining olive oil, feta, salt and pepper. Toss to combine. Place the orzo on the bottom of a large platter. Lay the chicken over the orzo and drizzle with pan juices if desired.

Caramel Apple Coffee Cake

I love it when I can make a cake in one pan, no frosting required. This cake is great as an after dinner dessert or will make a nice addition to your Easter brunch table. You can make your own caramel(directions below) but if your short on time or just feeling lazy, pick up a bottle of caramel topping in the ice-cream aisle and use that instead. It will taste just as delicious.


Yields 10-12 servings

1 1/2 cup flour
2 teaspoons of baking powder
1/2 tsp ground nutmeg
1 stick softened butter
1/2 cup unrefined sugar
2 extra large eggs
3/4 cup buttermilk
2 teaspoons of vanilla extract
3 granny smith apples, peeled and sliced thin
1/4 - 1/3 cup caramel sauce

Strudel topping

1 cup flour
1/2 cup chopped walnuts, you can also use pecans
1 stick softened butter
1/2 cup sugar
2 teaspoons cinnamon
1/2 tsp ground nutmeg

Preheat oven to 350 F. Grease and flour a 9 inch spring form pan.In a bowl with an electric mixer mix butter and sugar. Add the buttermilk, vanilla and eggs. Add the flour, baking powder, nutmeg and combine. Pour thick batter onto the prepared baking pan. Place apples down into the batter like in the picture.In another bowl combing strudel topping and place over the apples. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. 
Cool cake in pan.
Remove cake and pour caramel sauce over the cake and serve.

Caramel Sauce

1/2 cup granulated sugar
4 tbsp water
1/2 cup heavy cream
3 tsp vanilla

Place the granulated sugar and water in a small sauce pot and stir to combine. Bring the mixture to a boil over medium/high heat. Do Not Stir. When you notice sugar mixture beginning to brown, swirl the mixture and continue to cook until all is a dark brown color. Turn off the heat and slowly add the cream and vanilla. Whisk to combine and let the caramel cool. 

Slow Cooker Swiss Steak

My mom made swiss steak a lot, back in the day. It was one of her go to meals. My mom was a big fan of her electric skillet and this dish was easily prepared in hers. She used cube steaks, a tenderized piece of meat that the butcher would prepare. I make mine using London Broil and since I don't have an electric skillet, mine goes into the slow cooker. London Broil is perfect for the slow cooker because it is a tougher piece of meat. The slow cooker breaks it down so it becomes very tender. I can make this on the weekend when I have more time and freeze it for another day.

2 pounds London Broil(round steak) cut across the grain in thick strips
1 large onion, peeled and sliced
2 large bell peppers(I use red), seeded and cut into strips
1 28oz can of crushed fire roasted tomatoes
1/2 cup beef stock
1/2 cup dry red wine
1 tsp dried oregano
2 cloves garlic,minced
salt and pepper
2 tbsp olive oil-divided

Heat the oil in a large skillet, add the meat, sprinkle with salt and pepper, and brown on all sides. Add the meat to the bottom of the slow cooker. Return the skillet to the heat, add the remaining oil and brown the onions. Add the onions, bell peppers and garlic to the slow cooker. Pour the tomatoes and beef stock over all. Sprinkle the oregano over the top. Add more salt and pepper if desired. Cover and cook for 8 hours on low. Serve over rice.

Baked Lemon Custard Cake

When I need a simple dessert that I can make in a hurry, I make these custards. They look like a great deal of effort which couldn't be further from the truth. Not only are these quick and delicious, they only have 161 calories and 5 grams of fat per custard.



Makes 6 custards
3 large eggs, separated
1/2 cup sugar
2 tbsp flour
3 tsp lemon zest
1/3 cup fresh lemon juice
1 cup low fat milk
1/4 tsp salt
powdered sugar for dusting

Preheat the oven to 350. Set a kettle of water to boil. Spray 6 custard cups with baking spray or you can use an 8 inch square baking dish. Place your custard cups into a roasting pan the you have lined with a clean kitchen towel. The towel will prevent the cups from sliding around as you place and remove them from the oven. In a large bowl, whisk together the egg yolks, and sugar until the yolks are light in color. Whisk in the flour and then finish with the milk. Gradually whisk in the lemon zest and juice. With an electric mixer, beat the egg whites until stiff peaks form. Gently fold the whites into the lemon mixture. The batter will appear thin at this point. Divide the mixture evenly among each cup and place them in the lined pan. Fill the roasting pan with the boiling water until is comes half way up the sides of the custard cups. Bake until the puddings are puffed and lightly browned about 20-25 minutes. Serve warm or at room temp. Dust with powdered sugar before serving.

Drop Sugar Cookies

When I was growing up there used to be a little neighborhood bakery not far from our house. My mom used to stop in on regularly to buy bread or hamburger buns. The nice ladies behind the counter would always give me a cookie if I happened to be along. My favorites were the sugar cookies. They weren't the fancy kind that were cut out in cute shapes and frosted. No, these were simple round cookies topped with plain granulated sugar. The were crispy on the edges and chewy on the inside. They would melt in your mouth. The bakery is long gone but not the memories. I made these the other day and I swear, and my mom confirms, that these cookies taste just like the ones I remember. I also love the simplicity of this recipe which makes these cookies perfect for the lunchbox or a picnic.

Makes 36 large cookies
1 cup butter, cold and cut into small pieces
1 1/2 cups sugar
1 tsp vanilla
1/4 tsp nutmeg
2 eggs
1 1/2 tsp baking powder
3 cups flour

Heat oven to 350. Line baking sheets with parchment or a silpat. Using a mixer, cream together the butter and sugar. Add the eggs, vanilla and nutmeg. Add the baking powder and flour and mix well. Let the dough rest for 15 minutes. Using a large cookie scoop, scoop dough onto baking sheets. Bake for 10-12 minutes. If you like a softer cookie bake them for 8-10 minutes.