Wash sweet potatoes, wrap in one layer of foil, but seal. Bake at 375° for 45 – 55 minutes, depending on size, flipping over halfway through. When 15 – 20 minutes left I put zucchini slices that I tossed in garlic evoo, salt, pepper & seasoned breadcrumbs. Heated little smokies with favorite bbq sauce also. I had made cucumber salad before starting dinner, and I used zesty Italian dressing. When sweet potatoes are done, remove, slice open, squeeze to open, add butter, marshmallows, drizzle with caramel sauce (homemade is best, or a good store bought), then add more marshmallows and put under broiler just enough to toast marshmallows. I like a dash of sea salt on all that, my daughter does not 🤷♀️ so ‘to taste’. We saw 👀 the potatoes as main course 😆 & the rest were sides. Although 🤫 it’s like eating dessert first 🤭
I don’t use a recipe, but this is closest to what I use; I use guajillo, New Mexico Chile, ancho chile pods and chipotle with adobo sauce, plus chile powders (new Mexico green, Mexican red & adobo seasoning, all from The Spice House); I sear then pressure cook beef AND other ingredients (peppers 🌶, onion, garlic, seasonings, BEEF broth..about 2 cups) for 25 minutes, transfer beef to stovetop pan, then add strained contents from PC. I add some tomato sauce to taste…small can IF I don’t have tomatoes 🍅 There are tons of recipes out there. The PC way makes the meat melt-in-your-mouth tender! Adjust seasonings to taste. Me and my family LOVE this sh💢t‼️😋 it reminds me of birria tacos (but with flour tortillas) which you can find at same blog 😉⤵️
RECIPEHERE ➡️ Chile Colorado Recipe (Mexican Stew) – nice blog – I do like my beef in larger chunks, but my daughter likes it small 🤷♀️ it tastes the same. A video of Carne Con Chile Rojo below…
Adapted from – the Dixie Crystal’s site, great sugar products and RECIPES ‼️ 😋
I did lay my ham face down in pan 😉 AND I made my own brown sugar, which I like heavy with the molasses. Lastly, I did not have a spiral sliced ham; sliced it old school 😜 make it work. Potato salad at bottom.
“This gorgeously glazed ham will be the star of your holiday spread. It has a perfectly sweet candied outside with soft spiced pears to serve on the side.” And that it does! It’s delicious.
Preheat oven to 325°F. Place ham in roasting dish, set aside.1
In a medium sauce pan over medium-high heat, combine pears (with juice), dark brown sugar, apple cider vinegar, vanilla extract, pepper and all spice. Bring to a low boil for 10 minutes, until slightly thickened.2
Slowly pour the pear mixture on top of the ham. Cover with foil and place ham in oven.3
Cook for a total of two hours, basting the ham every 30 minutes.4
Let ham rest for 15 minutes, then serve.5
DIXIE CRYSTALS INSIGHT
Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef 👩🍳
1 (3-4 pound) boneless roast beef (chuck or round roast)
1 cup beef stock or broth
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce or coconut aminos
1 tablespoon soy sauce or coconut aminos
1 tablespoon honey
1/2 teaspoon red pepper flakes
4 cloves garlic chopped
Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
I adapted from recipe below, however…I eyeball it AND I used coconut aminos instead of soy sauce 😋 🥥 of course double the garlic. Had it with steak, lost the pictures 😳
2 pounds mushrooms
1 tablespoon oil
3 tablespoons balsamic vinegar
2 tablespoons soy sauce (or tamari)
3 cloves garlic, chopped
1/2 teaspoon thyme, chopped
salt and pepper to taste
Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.
Of course the ingredients can vary according to what you have “make it work” 😉 from seasoning to veggies; many like relish in theirs, we do NOT, green onions are great, or leaving out one or two 🤷♀️ TASTE as you go. You might like more or less vinegar? More sugar? Salt…pepper, celery salt works if you’re out of celery, recipe doesn’t list radishes, but I use them whenever i have them, I’ve used olives, etc..
1 1/2 cups elbow macaroni 1 cup Mayonnaise 1 Tbsp. vinegar 1 Tbsp. lemon juice 1 Tbsp. Dijon Mustard 1 tsp. sugar 1 tsp. salt 1/4 tsp. ground black pepper 1 cup sliced celery 1 cup chopped green &/or red bell pepper 1/4 cup chopped onion
Cook macaroni according to package directions; drain and rinse with cold water until cool. Mix mayonnaise, vinegar, Dijon Mustard, sugar, salt and pepper in large bowl. Stir in macaroni, celery, green pepper and onion. Serve chilled.
This authentic Texas chili recipe has won over 12 blue ribbon trophies at Chili Cookoffs throughout the country! This iconic brisket chili recipe was served at my Grandparent’s cafes since the 1950s and now I want to share it with your family! – Sarah Penrod (about Sarah at bottom)
4 slices thick cut bacon
3-4 lb. beef brisket, trimmed
NOTE: (I use the brisket flat, as opposed to the point. Check out my tutorial on brisket trimming for help understanding which side to use, and how to trim your brisket. Also, occasionally you can buy half briskets at the market. Check with your butcher.)
Kosher salt, pepper, onion powder – for liberally sprinkling on the meat while browning.
2 c. white onion, small diced (one large onion)
5 garlic cloves, pressed through a garlic press
1 T paprika
1 T. cumin powder
3 ½ T Texas chili powder, such as Mexene or Gebhardt’s
½ t. dried thyme
½ t. chipotle chile powder
½ t. salt
1 quart beef broth
½ c. strong black coffee (you can save this from your morning coffee)
28 oz. can whole tomatoes, in juice
Garnish: Sharp cheddar cheese, freshly grated. White onion, fritos, tabasco sauce, and jalapenos.
For the brisket, clean and trim the brisket. You will only need 3-4 lbs. Cube the brisket into small ¼” cubes. Reserve the brisket point for another meal.
In a large stockpot, cook 4 pieces of bacon until crispy. Remove from pan and set aside until later.
Increase the heat to medium-high. In the bacon fat, brown the brisket cubes in 3 batches making sure not to crowd the pan. You want to develop as much browning on the cubes as possible and browning in 3 batches will ensure that moisture coming from the meat won’t crowd the pan and prohibit the browning process.
Season liberally with salt, pepper, and onion powder while browning to season the meat.
Remove the previous batch to a bowl before starting on the next batch. You can add additional cooking oil if you need to. Cook all 3 batches and reserve.
In the same pot, add the diced white onion and stir in a pinch of salt. Cook down, scraping the bottom of the pan to release the brown bits and brown the onion. Reduce the heat if necessary to cook the onion down and slightly caramelize it.
Add in all of the spices and stir into the onions. Cook 2 minutes.
Add the pressed garlic and stir. Cook 1 minute.
Add the seared meat back into the pan. Add the coffee and 2 c. of the beef broth. Stir well.
Open the tomatoes, and using your hands, break them up as you add them to the pan. Add tomato juice to the pan.
Stir well and crumble in the bacon. Place the lid back on the pot and cook over low-medium (simmer gently) for 2 ½ – 3 hours. Add the additional 2 c. beef broth as necessary.
Finish off with fresh tabasco pepper sauce if desired.
Serve topped with freshly shredded sharp cheddar cheese, freshly minced white onion, and Frito chips.
This chili can be made in the Instapot! Follow all of the instructions up to the simmering. The chili at this point can be placed in the Instapot and cooked 1.5 hours. To further break up the meat I use an immersion blender to blend it into a rich and thick chili.
Sarah is the bestselling author of The Urban Cowgirl Cookbook, a Food Network and Good Morning Texas Personality, and a food blogger at UrbanCowgirlLife.com. She has been a professional chef for 15 years and serves up new recipes weekly from her kitchen in Dallas, Texas.
2 large halfbaked sweet potatoes, cut in cubes (baking optional)
I lb sausage (we prefer sweet Italian)
1/2 a small onion, diced
1/2 red sweet bell pepper, diced
1 tsp salt
1 tsp freshly cracked black pepper
I bake my sweet potatoes most of the way done first, for assurance they’ll be soft and sweet. And I can cut to any size. However, if you don’t have time or didn’t remember, it works fine to cut into small cubes.
Cook sausage in medium nonstick or cast iron skillet, breaking apart as it cooks. Stir in seasoning. Add onion and red pepper, stir and cook 2-3 minutes longer. You might have to add a little oil to pan, approx 2 tablespoons. Then add sweet potatoes, continue to cook until they start to caramelize, about 10-12 minutes. Taste for seasoning.
It is so tasty with an egg on top. Just sayin 😉 I choose making eggs separately for a couple reasons; #1 my family eating at different times and #2 I have more control of doneness of eggs for picky eaters 😜 but… it’s often made with eggs cooked on/in hash, when potatoes are done, after creating little nesting indentations, crack eggs into those spaces and put in 400° oven until eggs reaches desired doneness, not long! About 10 minutes.