I have no new recipes to share. Not because we haven't been eating. We ate all week out of the freezer. Here's to doubling recipes and freezing leftovers! Wahoo! Next week I plan to start a recipe review to determine what recipes can go in my sister-in-laws cookbook. It should be a fun challenge. English isn't her first language so the cookbook needs to be very clear, clean and concise. They are a meat and potato type family. But that doesn't mean they can't eat healthy!
I was hoping to share an amazing brisket recipe for you but the brisket turned out tough even after I marinated it for 48 hours, rubbed it and mopped it over a slow smoke! So I'm taking the leftovers, throwing them in the crockpot and making a chili. Slow cooking lean cuts of meat tends to make them very tender. I have a nice cornbread recipe that tastes nice but wasn't very light and fluffy when I made it the week before. So I'm going to re-make it with fresh ingredients (like baking powder, etc.). If it turns out well, I'll pass it along. If not, then the search for a good cornbread recipe continues.... Tim loves cornbread so I must find one that is healthy and tasty!
I did make a fabulous beer can chicken on the weekend. I said it was the last beer can chicken of the season (I froze my keester off while bbqing it!). However, it was so tender, falling off the bones good that I see myself freezing my way through a few more in the fall. I used a Belgium beer, some lemons and no salt added herb and garlic seasoning and no salt added grilled chicken seasoning (I think both were Ms. Dash). The skin was to die for! And the meat was so tender and juicy! It was raves all around. I'm finding that lemon brightens the flavors of chicken the same way salt does. I'm not sure that the lemon usage will work the same way with beef, lamb or pork but we'll have to see. You certainly couldn't miss the salt on the chicken. The middle meat of the bird needed salt but tim's son eats a lot of processed and pre-made food so his salt intake level is fairly high (he likes the stuff with no lemon or added flavors). I just ask that you taste first before you salt. We had steamed New Brunswick grown broccoli and cauliflower with it. Wow, the local fresh ingredients are amazing! I highly recommend buying whatever is fresh and local when you can. What a difference!
So stay tuned as I review my recipe collection. I will remake some of my oldies but goodies. Hopefully there will be something yummy and nutritious and easy for you to try at home!