Monday: Jaden's Broccoli Beef - I know I've blogged about this a few times before but it's just so easy and so good! Plus I have a flank steak in the freezer.
Tuesday: Chicken Marinara - Frozen Boneless Chicken thighs to use and this looks too good to pass up.
Wednesday: Wine Burgers and Salad with Garlic Dressing - ground beef, check!
Thursday: Chicken Marsala - YUM! And easy as can be.
Friday: Grilled Pizza - If you've never grilled a pizza before this is an easy tutorial. We'll probably top ours with Fig Jam, Gorgonzola, Mozzarella and Prosciutto. It is so delicious!
Saturday: Southwestern Pulled Brisket Sandwiches - crockpot meal
Ingredients
- 3 pounds beef brisket
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 5 cloves garlic, peeled and smashed
- 1 Spanish onion, halved and thinly sliced
- 1 tablespoon chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/4 cup apple cider vinegar
- 1 1/2 cups water
- 1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
- 2 whole canned chipotle chiles en adobo
- 2 bay leaves
- 3 tablespoons molasses
- Soft sandwich buns
- Pickled jalapenos
Directions
Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.
Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours.
To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos. (This is also great rolled up in tortillas.)
Sunday:
Easter Menu #1 - For the Ham lovers
Easter Menu #2 - For the Lamb lovers
Rack of Lamb Persillade - I know this sounds intimidating, it's NOT! It's so easy and so flippin' good.
Strawberry Rhubarb Pie - This is my husband's favorite pie. I will admit that I'm a horrible crust maker. I usually take the easy route and make a crisp or a crumble but I feel like challenging myself this week. So keep your fingers crossed for me!
Happy Monday! I have to go find the easter grass and stop myself from eating an entire bag of Cadbury mini-eggs. Those things are evil! And delicious.
-Erin
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