Recipes- Baker Beef Brisket on Rolls

The PERFECT sport-watching food! If you want to take the time for REALLY.GOOD.MEAT, this is the recipe for you from the Bakers.  The rub they used was Kirkland Mesquite BBQ rub....and that's the "secret" -and only- ingredient!  After seasoning, just place on the smoker at 250 for 9-12 hrs (time may vary depending on size of brisket). Once done, slice and serve on rolls if you want. Enjoy the photo storyline and a BIG shout out to Seth since it was soooo yum.

For serving, you can eat it straight but we topped a coleslaw on top and served it on a roll.

Recipes- Grape Pickers' Skillet with Chicken for FOODball Brunch

Hungry Housewife Hubby Seth made this for brunch while we were watching football playoffs.  SO good and filling!  Can't wait to taste what's cooking for Superbowl!

Grape Pickers' Skillet with Chicken

10 ounces bacon strips
2 tablespoons fresh thyme -- minced
2 pounds Yukon Gold potatoes -- peeled and thinly sliced
3/4 cup Gruyere cheese -- shaved and divided
salt and pepper
1 1/2 cups chicken -- cooked and shredded
1 cup leeks -- sliced
1 tablespoon garlic -- minced

Preheat oven to 450 degrees.

Line an 8-inch cast-iron skillet with bacon, covering the bottom and the sides and leaving a third of each strip hanging over the sides. Sprinkle thyme over bacon.
Layer half the potatoes onto bacon and thyme, covering the entire surface. Sprinkle 1/4 cup Gruyere over potatoes; season with salt and pepper. Repeat layering with chicken and 1/4 cup Gruyere. Continue layering with leeks, garlic, remaining potato slices, salt, pepper, and remaining Gruyere.

Fold hanging pieces of bacon strips to the center of skillet, covering entire top. Transfer skillet to stove top and cook over medium heat, 10 minutes.

Cover skillet with foil, transfer to oven, and roast 30 minutes. Remove foil and roast until bacon is crisp and potatoes are fork-tender, 30 minutes more. Let meal rest 10 minutes, then drain drippings and loosen edges to serve.  Add salt to taste.
(Note: Length of time - (1 hour in a cast iron skillet) - works perfectly) 

Recipes- Baked Brie Two Ways: Crescent Rolls for FOODball and Phyllo Dough for Brunch at my house

When we ate at Purple Cafe and Wine Bar, I fell. in. love. with their Baked Brie!  During a recent Housewives Brunch, I attempted to make this using phyllo dough.  Hmmm....let's just say THANK YOU to my friend Jody haha.  It was yummy...just looked a little funky.  Then, while watching football playoffs, my friend Moira brought another version- this one made with crescent rolls.  Here are both recipes- both yummy though I MUST SAY that Moira's is prettier!  Hope you enjoy them as much as we did (and remember to take a walk after to burn off some of those calories!).

Baked Brie (with Crescents) by Moira
You will need Brie, raspberry jam (any brand), candied nuts and crescent rolls.  Cut the Brie in half, spread the jam and cover with LOTS of the nuts.  Put other half of Brie on the top (like a Brie Oreo!).  Spread out the crescent roll dough and put Brie in the middle- bringing the edges up to cover the sides and top.  If you are creative, use the extra dough to make a pretty decorative top (can make by hand or use small cookie cutters).  Brush an egg wash over the top and seams.  Cook 350* for 18-20 minutes.  Was super good- I ate mine just like pie ;)

The POOR Housewives!  I don't always pre-try the things I foist on them so I did my experimental Brie during one of our brunches.  Along with the trial dish, I also served Carr Crackers with spread topped with shrimp, a veggie tray with Ranch dip, edemame (in the pods with rock salt), pickled garlic (SOSOSO good even right out of the jar!) and brownies for dessert made in an 8x8 pan so they were nice and thick!

Baked Brie with Phyllo Dough
Phyllo Dough (buy GOOD QUALITY!  I had boxes in my freezer from the batch that ruined my Baklava but I used it anyway since I didn't want to waste it.  It was good- just very flaky!)
Olive Oil
Onions
Apricot preserves
Supplies for candied nuts- almond slivers, brown sugar and butter
The night before, defrost your phyllo dough in the refrigerator (or as Alton Brown does it, microwave it briefly right before using).  The next day, cook diced onions in olive oil on low until it is carmelized.  As it is cooking, bring out your Brie (in this case, I used a large size from Costco so cut it into fourths and put what I didn't use back in the fridge).  For me, I sometimes like my Brie without the outer white casting so lightly scrap it off with a knife.  

PREPARE THE ALMONDS:  melt a small amount of butter, toss in about a cup or two of almonds and stir to coat.  Add some brown sugar (start with less then add to your preference) and coat.  Put into the toaster oven to toast.  Top with a generous layer of the apricot preserves, your onions, and A LOT of the candied almonds.  

Add WAY more toppings than shown here!

Following the directions with the phyllo dough, unroll and cover loosely with a dampened towel to prevent from drying out.  Using a large cooking sheet, lay out a single layer of dough and then brush with oil- repeat 5 times (my cookie sheet was large enough that I made TWO Baked Bries at the same time).  Place the Brie layer in the center of the dough (shown above) and then fold as tightly as you can- using olive oil as a "glue" to help it stick (THANK YOU JODY for help in that part).

Then bake in a 350* oven until phyllo dough is a nice golden brown and the cheese has a "give" (so it's melted inside).  Keep an eye on it!!!  Serve with crackers and grapes.

Recipes- Hands down...BEST Chile Verde Dip

A bunch of us got together to watch the Seahawks in the playoffs, and our friend Linda brought this YUM.MEE chip dip!  (It also tasted really good with the veggies).  Sorry the photo is not the best, but my hubby -who is the pickiest eater- said it's the best chile verde he's ever had! 
See our other Playoff foods here:  Linda's Organic and Sugar Free Cacao Coconut Balls and FOODball at the Baker's

Chile Verde Dip
Saute one large onion
3 cloves garlic
3 poblano peppers
5-8 tomatillos
add salt and pepper
1 tsp ground cumin
1/2 tsp ground coriander
Turn down heat and simmer until tender.  Transfer to a food processor and blend into a sauce.
Enjoy!

Recipes- for Football Playoffs (or is that FOODball?): Wings, Skins and more

Though I'm not that much into Football (adore those pants, though), OF COURSE I'm going to root for our Seahawks when they are in the playoffs ...and it was a GREAT game!!  Our friends the Bakers were gracious enough to offer their home, provide some YUMmy food, and Dawn even took most of these pics!  Thank you- can't wait for Sunday's game!

Chicken Wings

Purchase frozen chicken wings from Costco, and Franks Hot Wing Sauce (recipe is also on back of bottle).  Some of these were made in the crockpot (Dawn says she doesn't recommend- makes it more soggy and not as flavorful).  You can also bake in the oven but they tasted AMAZING in the deep fryer!  They also cooked some just plain.  You can serve with Blue Cheese Dressing or Ranch.

Seth's Potato Skins
Lightly oil clean potatoes with olive oil and sprinkle with sea salt.  Bake until done.  Once cooled, slice lengthwise and scoop out the middle (can use insides for another day).

Add a dab of butter, crispy bacon (REAL BACON ONLY) that was cooked earlier, green onions and pepper-jack cheese.

Place in back over until warm and cheese is melted.  Dip in sour cream.  These were some of THE. BEST. skins I've had!

Our friend Moira and Seth both had the good idea to bring the pork with hot mustard.  That mustard was soooo hot- it was wonderful!  Moira's was from QFC (all nice and presliced) and Seth got his from Costco (you have to cut yourself).  Either way it's good!

We also had a veggie platter (I bought one from Costco but we didn't open it so saved it for a brunch a few days later).  Nothing beats FRESH vegetables, though- washed all nice and hand cut ;)

Chips and Dips are always yummy- they used Miss Grass Onion Soup mixed with sour cream (yum).  Also bought from Costco was their Spinach Dip to serve over crackers.  This is one of the best dips they have there!

And what's a Football Game without BEER?  Course Dawn shared the wine we purchased at Sip City Wines this past week (such a good friend!).  Dessert was Linda's Organic Cacoa Coconut Balls, Tari brought Carolyn's Won-Ton Chips, and Linda also made a Verde Chip Sauce (recipes to come soon...can't get EVERYthing in here!).