Oven Cooked BBQ Brisket

• -5-6 pounds brisket
• -1 teaspoon celery salt
• -1 teaspoon garlic powder
• -1 teaspoon onion salt
• -2 ounces liquid smoke
• -1 ounce Worcester Sauce
• -1 cup prepared Barbecue sauce (your choice)

1. In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket. Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke and Worcester Sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.
2. Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight.
3. Bring the meat to room temperature (30 minutes) and bake at 275 degrees for 5 hours. Remove foil and pour about 1 cup of barbecue sauce over the meat. Bake for an additional 60 minutes with the foil open.
4. Cool and slice into thin pieces.

Ree Drummond's Simple Enchiladas

Sauce:

• 2 tablespoons canola oil
• 2 tablespoons all-purpose flour
• One 28-ounce can enchilada or Mexican red sauce
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Meat:

• 1 pound ground beef
• 1 medium onion, finely chopped
• 1/2 teaspoon salt

The Rest:

• Canola oil, for frying
• 10 to 14 corn tortillas
• Two 4-ounce cans diced green chilies
• 1 cup chopped green onions
• 1/2 cup chopped black olives
• 3 cups grated sharp Cheddar cheese
• Cilantro, for garnish

For the sauce:

In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

For the meat:

While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.

For the rest:

In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.

Preheat the oven to 350 degrees F.

Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.

Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.

Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

Steak, Potato and Mushroom Kabobs

• 1 pound steak
• 8 ounces mushrooms
• 1 pound small potatoes
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano

Cut the steak into 1 inch chunks and add to a rimmed baking pan along with the mushrooms.
In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, rosemary and oregano. Pour over the steak and mushrooms. Cover and refrigerate for at least 2 hours.

Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and cool slightly.

Thread the marinaded steak and mushrooms, along with the potatoes, onto skewers.
Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning once, until meat is cooked to desired doneness. Reseason with salt and pepper and serve immediately.

Peanut Chicken with Zucchini Noodles

• -2 Tablespoons sesame oil (you'll need more for the peanut sauce below)1
• -2 teaspoons minced or chopped garlic
• -1 cup shredded carrots
• -1 cup thinly sliced cabbage (I use red)
• -1 large bell pepper, thinly sliced (I use red)
• -3 large zucchini, spiralized into noodles4
• -2 large chicken breasts, cooked & shredded (about 2-3 cups)2
• Toppings: 1 Tablespoon sesame seeds, handful of cilantro, 1/2 cup peanuts, chopped green onion

Peanut Sauce:

• -1/2 cup creamy peanut butter
• -1/3 cup honey
• -1/3 cup soy sauce (I use reduced sodium)
• -2 Tablespoons sesame oil1
• -2 Tablespoons rice vinegar3
• -2 teaspoons fresh ginger, minced
• -1-2 teaspoons Sriracha or any hot chile sauce

1. Heat 2 Tablespoons of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage, and pepper slices. Cook for about 5 minutes until the vegetables are a little tender. (I usually begin the peanut sauce, step 2, during this time.) Once tender, add the zucchini noodles and shredded chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. Turn off the stove and remove from heat. Set aside. (*If your skillet isn't quite big enough, you can do this step in batches.)
2. Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined. I usually use 2 teaspoons of Sriracha, but use the amount of heat you like.
3. Once the sauce is heated through, pour over chicken/vegetables. Toss everything around until combined. Place on a serving dish (or not!) and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately.
4. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Haluski

• -2 ounces pancetta, diced small
• -6 tablespoons butter, divided
• -2 cups onion, diced
• -1 ½ pounds green cabbage, cored and cut into bite-sized pieces
• -1 ½ teaspoons kosher salt
• -½ teaspoon freshly ground black pepper
• -6 ounces dry No Yolks® egg noodles, any size noodle

1. In a medium to large skillet, over medium high heat, cook pancetta in 2 tablespoons of butter until crisp. Add onions and sauté for 2 minutes. Add 2 more tablespoons butter, cabbage, salt and pepper, cover and once mixture is hot, reduce to medium and cook for ten minutes.
2. While cabbage mixture is cooking, cook No Yolks® noodles according to package direction and drain.
3. Once cabbage is tender, remove cover and add drained noodles.
4. Add remaining butter and cook to bring to serving temperature.
5. Season with additional salt and pepper as desired. (Lots of black pepper is traditional!)