prelude to a 4th...

July 4th.
Independence Day.

Family.
Friends.
Food.
Fireworks.
Fun.

I'll be busy this week preparing for all of the above.

Here's a peek at what I'll most likely be cooking...
some you've seen, some are new.

I'll share every yummy detail with you...

Grilled Corn on the Cob... Oh me, Oh my!



Tie-dying... a fun family tradition.

Deviled Eggs... It's the hidden surprise that make these babies scrumptious.

Firecracker Mac & Cheese... *faint*

Grilled berries in brandy served over ice cream... Delightfully dreamy.



Lemony Ice Tea with Basil... A refreshing sweet treat.

Texas Style Grilled Cheese... *faint*

Dr. Pepper Chocolate Cake... Sinful.

Curbside flag wavin' at the parade... A fun neighborhood
tradition to kick start the day.



Late night fireworks with my homies under the full moon... Perfect.

So, be sure to check back often.

xo
"There, I guess King George will be able to read that."
John Hancock, after signing the Declaration of Independence.

pepper barbecue brisket...

This is it folks. This is the brisket you all need in your life.
Seriously.
One bite and you'll agree...
It's gratifying. It's spicy. It's satisfying. It's savory.

And the best part is, it's so easy it's ridiculous.
It's made in the crockpot!

So, if you're hanging out with friends at the lake or campground...
make this and your friends will love you forever. They will
also call and beg for the recipe.
Or, if you're getting together with family for a reunion...
make this and your family will love your forever. They too
will call and beg for the recipe.
Or, if you're just hanging around your casa doing some yard work
or cleaning out your closet...
then you need to make this, call your friends up and invite them over.
Yard work and closet cleaning is overrated man!

It's a holiday weekend... Eat, drink and have fun!

Ok, lets make this thing.

You're gonna need...

*About 2 to 3 pounds of beef... brisket or chuck roast work beautifully.
*1 medium onion, sliced... if you're not a fan of onions, just leave 'em out.
*1 can crushed tomatoes
*1 jar Peperoncini's
*1 can beef consomme
*1 jar of Stubbs Bar-B-Q Sauce... you can use whatever barbecue sauce
you like. Stubbs just happens to be our favorite.
*Crockpot

Okay, first things first... Searing the meat.
You can totally skip this first part if
you don't have time. I've made it both ways and really can't
tell the difference either way.

Start by heating up some olive oil and butter in your skillet.

Place your brisket or roast in...

And season the heck out of it with salt, pepper, garlic powder,
whatever floats your boat.

Cook on both sides for about five minutes or so, until brown.

Meanwhile, slice up your onion and toss it in your crockpot.


Add the can of crushed tomatoes.

The jar of peperoncini's... Oh. Yum.
One of the little known joys of life right here.
So many uses for these babies and I've only just begun.

Next, add the can of beef consomme.

And finally, about 3/4 of the jar of the good stuff.

Oh, I almost forgot... If you're like me (lover of wine), go ahead
and give a good dousing of red wine. It's ok, I won't tell.


Stir it real good... real good. *In my best Southern accent*

Place the brisket or roast in the crockpot bath of heaven.
"Heaven" to the meat... not me. Well, I wouldn't want to sit in
a bath like that. I just want to eat it.

Now comes the super easy part... Put the lid on and walk away.

Oh, don't forget to turn the crockpot ON... set it on high for about
5 hours... then, down to low until you're ready to experience
the best Pepper Barbecue Brisket you've every tasted.

Serve it with skillet potatoes, fresh tomatoes and corn muffins.

I promise, you will likey.

Next week I'll show you what you can use the left over
brisket or roast for...
or, you could make it especially for this.

Happy Memorial Day... Remember.

Enjoy.
xo
rolo

amy's slow cooker chicken tacos...

Good Monday morning!

I hope everyone had a wonderful Happy Easter.

If you're like me, you woke up this morning after a day
of baking, cooking, visiting, egg hunting and just plain ol' celebrating,
to what looks like a tornado just plowed through your house.
Well, if you did, that's just a sign that your holiday was a great one!

However, waking up to that kind of madness, on a Monday
morning no less, is no fun.
It makes me want to have a slice of leftover carrot cake with
my coffee and go back to bed.

But I can't. I must forge ahead.
And "ahead" also means thinking about what's for dinner.
*Insert scratching head and squinting eyes*... hmmmmmm,
who wants to think about THAT right now?!

With a quick look in the freezer, I discovered I had some
frozen boneless, skinless chicken breasts... hmmm
With a quick glance in the pantry, I found a can of diced
tomatoes, a can of green chilies and some taco seasoning!
Voila! I can make Amy's Slow Cooker Chicken Taco's!
Problem solved! Amen!

That's all you'll need for the main stuff...
toppings like, lettuce, cheese, salsa, sour cream and
maybe a side of rice and/or black beans are optional.

Just throw the chicken (yes, even frozen!), tomatoes, green
chilies and taco seasoning (mixed with 3/4 c. of water of course)
in your slow cooker. Set it on low, put the lid on and walk away!

Super easy! And super yummy!

The chicken literally just falls apart.


Here's mine topped with the good stuff!
Yum!

Enjoy!

Hope you glide through your Monday!
Rolo

crock pot lasagna...

Don't you just love the easy button?

For me, the easy button is the dial on my crock pot.

And I had to use it a few nights ago.

I know crock pot dishes generally aren't very pretty...
and this is no exception. I'm sorry, but I just had to share.

*Crock Pot Lasagna*

1 lb. ground beef
1 jar spaghetti sauce
1 cup water
1 container (15 oz) ricotta cheese
1 pkg. shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked

~Brown meat in large skillet; drain.
~Stir in spaghetti sauce and water.
~Mix ricotta, 1 1/2 cups mozzarella, 2 Tbsp. parmesan,
egg and parsley.
~Spoon 1 cup meat sauce into your crock pot; top with layers
of half each of the noodles, broken to fit, and cheese mixture.
Cover with 2 cups meat sauce, noodles and cheese mixture,
ending with remaining meat sauce.
~Cover with lid and and cook on LOW 4 to 6 hours or until
liquid is absorbed.
~Sprinkle with remaining cheeses; let stand covered, 10 minutes,
or until melted...

Enjoy!

xo
Ralonda