Today I tried this Mississippi Roast recipe and it is amazing. If you like roast but are tired of the same ole taste, try this one. It is delicious.
Some have been asking about this simple recipe, so I thought I would throw it up here.
Enough walnuts (or your favorite nut) to cover the bottom of the skillet.
Enough butter to cover the nuts when heated
On your stovetop, heat butter in a cast iron skillet. Place nuts in the skillet and toss in the butter. Let heat. Once you start to smell the nuts cooking, add chocolate chips and marshmallows. Move to oven under the broiler for 40 seconds or until marshmallows are golden brown.
I smoked a turkey for Christmas Dinner and it really turned out amazing. For a moment, forget all you have heard about brining, injecting, rubbing, etc. I just used canola oil, salt and pepper. That’s really all you need – the smoke provides plenty of flavor. It was juicy and smokey. Wanna try it? Here’s how I did it:
Ingredients:One 15lb Turkey Canola Oil Kosher Salt Fresh Cracked Black Pepper
Technique:Set smoker to 350 degrees. (I use a Big Green Egg – the best home smoker available in my opinion) Add your favorite wood. (I used apple) Wash and dry turkey and rub with canola and s+p. Place in the smoker and cook until internal temp is 165 in the breast. Remove and let rest under foil for 30 minute – 1 hour. Enjoy!
- 1/4 cup nonfat greek yogurt
- 3/4 cup pumpkin puree, from the can
- 2 eggs
- 1/2 cup peanut butter
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 tablespoons pumpkin pie spice
- 1 teaspoon baking soda
- 2 cups flour
- 1 cup chocolate chips, divided
- Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.
- Whisk greek yogurt, pumpkin, eggs, and peanut butter in a large bowl until no lumps remain.
- Stir in sugars, pumpkin pie spice, and baking soda. Stir in flour.
- Stir about 3/4 cup chocolate chips into batter.
- Pour into prepared pan. Sprinkle the remaining chocolate chips over the top.
- Bake for about 30 minutes, until a toothpick comes out clean at the edge of the bread.
I have long been told that you cannot really claim the title “Pit-Master” until you have mastered the beef brisket. Well, I think I finally have. I bought a Large Big Green Egg about three months ago, and everything I have cooked on it has turned out beautifully! The brisket was no exception. I didn’t come up with the method. I found it online and had lots of help from a friend, but now that I know what to do, I think I may experiment some in the future…
These are the basic Steps that I followed:
Setup Egg for indirect. I like to use a rectangular drip pan ($3 at Food Lion) and put foil out to keep direct heat off of the egg.
1) Rub – Used Dizzy Pig Cow Lick this time. Sprayed with some canola oil to keep from falling off. I let it set in the fridge overnight.
2) Cook to 165-175F at 230F with 2 medium sized cherry wood chunks.
3) Double wrap in foil and add 2oz beef stock.
3) Cook to 195F.
4) Wrap in towels and put in cooler.
5) Leave for at least one hour.
6) Savor your effort.
7) Slice against the grain!
I hope you will try the brisket, and I hope you enjoy it as much as we did. Until next time,
JS – PitMaster
My wife, Amy makes the best Peach Cobbler. Saturday, I finally found her the perfect vessel to bake it in. It is a 100-year-old Griswold “Chicken Frier”. So now, her cobbler looks as cool and rustic as it tastes. She made it last night for a church function and once again brought home an empty pan. It is easy and cheap to make. Whether or not you have any vintage cast iron, try it and it will instantly be a family favorite.
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix. Bring to a boil and simmer for 10 minutes.
Put the butter in a 3-quart baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 45 minutes.
My wife made the most amazing pie this weekend and I wanted to share it with you. This pie costs almost nothing to make. In fact, I’d be surprised if you don’t already have all the ingredients on hand. It is a winner and it is as easy as, well, pie… Enjoy!
1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 1/2 cups white sugar
3 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
3 cups milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup frozen whipped topping, thawed
- In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
- Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.
My friend, Art, made this soup for my family while my wife was recovering from surgery. I have made many cheese soups in my life, but never one I liked as much as this one. I hope you enjoy it as well!
1 cup each chopped celery and onion
1 qt chicken broth
Simmer 20 min
2-3 cubed potatoes
1 lg pkg frozen California blend
Simmer till vegetables are tender
1 lb cubed velveeta
2 can cream of chicken soup
1 lb ground beef 2 c water
1 cup diced onion 5 tsp of chicken bouillon granules
1 cup diced celery 1 T. dried parsley
1 cup sliced carrots 1 tsp salt
2 cloves garlic, minced ½ tsp oregano
16 oz tomato juice ½ tsp basil
15 oz tomato sauce ¼ tsp pepper
15 oz can red kidney beans, drained ½ cup elbow macaroni
Brown beef in heavy kettle and drain well. Add all ingredients except macaroni. Bring to boil; simmer 20 min covered. Add macaroni. Bring to a boil and simmer until veg are tender. To make a thinner soup you can add up to 4 cups of broth.
With three littles (and one on the way) running around, my wife is always trying to find recipes that are fast but also wholesome. This is definitely one we love. This is a recipe we make often in the winter. It is great way to warm up on a cold night. It is very easy and inexpensive. We have also used leftover turkey and it is just as good. Hope you enjoy.
32 oz chicken stock
2 cans of rotel, undrained
A whole rotisserie chicken, shredded (left over chicken or cooked chicken or even turkey works)
1 garlic clove (or 1/2t minced garlic)
1/4 t ground cummin
1/4 t chili powder
Mix all that together and bring to a simmer in a heavy pot.
Garnishes served with each bowl:
Lime wedge to be squeezed into soup
Salt and pepper to taste