Slow Cooker Brisket with Brown Gravy

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Pardon the picture (getting dark at 4:30pm does NOTHING for my dinner pictures), but I just had to share this recipe with you. I love simple slow cooker recipes that taste like you spent hours in the kitchen. The hardest part of this recipe was spending 10 minutes searing the beef (if you even count that hard). Other than that, you basically throw everything in the slow cooker and a few hours later you get tender brisket and vegetables with an incredibly flavorful gravy. Ideal for these chilly winter nights. Enjoy! And HAPPY NEW YEAR!!

Printable Recipe

Ingredients

• Canola oil, for searing
• 1 (2 1/2 to 3 lb.) brisket
• Kosher salt
• 1 bunch parsley, stems reserved and leaves chopped
• 2 stalks celery with leaves, chopped
• 1 bay leaf
• 1 (14.5 oz.) can beef broth
• 2 cups red wine
• 2 tbsp. tomato paste
• 1 (.87 oz.) packet slow cooker pot roast seasoning
• 2 medium onions, chopped
• 2 cups baby carrots
• 2 (8 oz.) packages sliced baby bella mushrooms
• 1 (.87-ounce) packet brown gravy mix
• 1 cup cold water

In a large skillet, heat the canola oil over medium-high heat. Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, about 4 minutes per side.

To the slow cooker, add the parsley stems, celery and bay leaf. Put the seared brisket on top of the vegetables. In a large bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour the mixture over the brisket, top with onions, and cook on high for 4 to 6 hours or low for 8 to 9 hours, until the meat is fork tender. Halfway into cooking, add the carrots. One hour before the brisket is done, add the mushrooms.

Remove the meat, onions, carrots, and mushrooms from the slow cooker and set aside. Strain the liquid into a medium pan over medium-high heat. 

In a small bowl, whisk together the gravy mix with 1 cup of cold water. Turn the heat to medium and whisk the gravy mixture into the brisket liquid. Cook until thickened, about 2 minutes. Skim any fat off of the top.

Slice the brisket and arrange it on a serving platter. Serve it with the onions, carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve.

Source: Adapted from Food Network

Slow Cooker Chicken Tortilla Soup

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Okay, so we definitely have a new favorite soup..and it's made in the slow cooker! All of the ingredients are pretty much pantry staples. I was able to make this super last minute because I just happened to have everything on hand. And thank goodness I did because it's SO so good. Using salsa in the recipe gives it a ton of flavor without needing too many extra ingredients. My boys and I loved this. Plus it made enough so that I could freeze half and defrost it when I don't feel like making dinner. We're all looking forward to that night :) Enjoy!

Printable Recipe

Ingredients

• 1 lb. frozen boneless, skinless chicken breasts
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 (15 oz.) can black beans, drained and rinsed
• 1 1/2 cups water or chicken broth
• 1 tsp. ground cumin
• 1/2 tsp. dried cilantro
• 1 cup Cheddar cheese, shredded

Optional Toppings:

• Sour cream
• Scallions
• Cilantro
• Lettuce
• Diced avocado
• Crushed corn chips

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.

In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.

Cook on LOW 4-6 hours. Remove the chicken and chop into bite-size pieces. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted, about 15 minutes. 

Serve with your favorite toppings.

Source: Adapted from The Recipe Critic

Favorite Chocolate Cream Pie

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This is our new go-to Chocolate Cream Pie. It's rich and creamy because of the sweetened condensed milk, which also gives it a sweet, rich flavor. I could eat it straight from the can, so you know I was all about putting it in this pie! It takes 10 minutes to make, so if you need a last minute dessert for your Christmas table definitely whip this up. Merry Christmas!!

Printable Recipe

Ingredients

• 1 2⁄3 cups water
• 4 tbsp. cornstarch
• 6 tbsp. cocoa
• 1(14 oz.) can sweetened condensed milk
• 3 egg yolks, beaten
• 2 tbsp. butter
• 1 tsp. vanilla
• 1 (9-inch) baked Oreo crust
• Whipped cream, for serving
• Semi-sweet chocolate, grated, for serving 

In a medium saucepan over medium-low heat, whisk water, cornstarch and cocoa until smooth. Continue to whisk until thickened and just begins to bubble. 

Add sweetened condensed milk and whisk well. 

In a small bowl, add egg yolks. Add a small amount of the hot mixture to the egg yolks and stir quickly. Then add the egg yolk mixture to the hot saucepan mixture.

Continue to whisk until thickened.

Remove from heat and add butter and vanilla. Stir until butter is melted. 

Pour into the baked crust. Place a piece of plastic wrap directly over the top of the pie and place in the refrigerator for 4-5 hours or until cooled. 

Serve with whipped cream and sprinkle with grated chocolate.

Source: Adapted from Food.com

Festive Roasted Vegetables (Gluten-Free)

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Not only do I love this recipe because it's really easy (my two-year-old helped with almost every step) and spiced perfectly, but it's a perfect make-ahead dish. It's great both fresh out of the oven or at room temperature, so you can make it earlier in the day and just let it sit out until you're ready to serve it…totally ideal for Christmas day! The mix of vegetables will satisfy everyone, plus it's gluten-free! Enjoy!

Printable Recipe

Ingredients

• 1/3 cup olive oil
• 2 cups baby carrots
• 1 (8 oz.) packaged sliced baby bella mushrooms
• 1 1/2 cups Brussels sprouts, ends removed, halved and outer leaves removed
• 4 cups red potatoes, cut into quarters (about 1 1/2-inch pieces)
• 1 cup butternut squash, cut into 1-inch pieces
• 2 tsp. black pepper
• 1 tsp. sea salt
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tsp. dried basil

Preheat oven to 400 degrees F.

Add all vegetables into a large bowl and drizzle with olive oil. Sprinkle with pepper, salt, oregano, thyme and basil and stir so evenly coated. Pour vegetables into an even layer on two baking sheets.

Bake for 45-50 minutes, flipping halfway through. Serve hot or at room temperature.

Source: Adapted from Love Grows Wild

Cinnamon Roll Oatmeal

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Bradley likes a lot of things, but he goes weeks at a time where he prefers one particular thing more than other things. The past few weeks he's been asking for oatmeal for breakfast, and while I usually give him a low sugar oatmeal that's filled with fruit, once in a while I like to give him something special. Making this sweetened version was partly for him, and partly for his pregnant mom. It's not something we will eat all the time, but definitely something to keep on hand when we want a treat for breakfast. Or when we want a fun Christmas breakfast :) Enjoy!

Printable Recipe

Ingredients

Oats:

• 1 3/4 cups milk
• 2 tbsp. brown sugar
• 1 tbsp. sugar
• 1/2 tsp. vanilla
• 1 1/2 tsp. cinnamon, divided
• 1 1/2 cup rolled oats

Glaze: 

• 1 1/2 tbsp. milk
• 5 tbsp. powdered sugar
• 1 tbsp. brown sugar
• 1/8 tsp. vanilla extract

​For the oats: In a medium saucepan over high medium, bring milk to a boil. Stir in sugars, vanilla and 1 tsp. cinnamon. Add oats and return to a boil. Reduce heat to low and simmer until oats are tender and creamy, about 5 minutes, stirring frequently. 

For the glaze: In a small bowl, whisk together the glaze ingredients.

Serve oatmeal in a bowl drizzled with glaze and sprinkled with remaining 1/2 tsp. cinnamon.

Source: SK Original