EASY BEEF BRISKET

Ingredients
1 beef brisket, (4-5 pounds) trimmed of most of the fat
1 cup soy sauce
2 tablespoons lemon juice
2 cloves garlic, minced
1 (14 oz.) can beef broth

Directions
Mix soy sauce, lemon juice, garlic and beef broth together in a medium bowl. Place brisket in a large container or Ziploc bag and pour marinade over. Refrigerate overnight. Pour off marinade and wrap the brisket in three or four layers of heavy duty aluminum foil; place in a roasting pan. Cook at 325 degrees for 5 hours, or alternately, at 275 degrees for 6 hours. Serve with the pan juices or BBQ sauce.

Let's Dish
I made this for Father's Day, thinking I would have leftovers for the next meal.  Nope.  My husband nearly ate the whole thing himself, and kept raving about how good it was.  I went with the lower temperature and longer cooking time and the brisket came out moist and flavorful.  The original recipe did call for garlic salt, but I used fresh minced garlic instead.  The leftovers would make great sandwiches . . . if you have any leftovers.

Who Dished It Up First
I got this recipe from my good friend and former college roommate, Katy.  Thanks Kate.  We loved it.

Printable recipe

I'm sharing @
Foodie Friday
Friday Feasts

CREAMY CHICKEN TAQUITOS

Ingredients
4 ounces cream cheese
1/4 cup green salsa
1 tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded pepperjack cheese
6-inch flour tortillas

Directions
Preheat oven to 400 degrees.  In a medium bowl, heat cream cheese in the microwave for 30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Roll tortillas up tightly and place seam side down on a large baking sheet sprayed with non-stick cooking spray.  Spray the tops of the taquitos with cooking spray to help them brown.  Bake for 10-12 minutes, turning once halfway through cooking time, until taquitos are golden brown.  Serve with salsa, sour cream and guacamole, if desired. 

Let's Dish
I knew when I came across this recipe, it would be a big hit around here.  I was right!  The original recipe calls for deep frying the taquitos, which is the more traditional way to make them.  I tried to make them a little healthier by baking them.  If you do fry them, you'll need to use about three inches of oil in a large pot, and you'll probably want to use toothpicks to hold the taquitos together during frying.  These freeze well, and I sometimes make a double batch so I can freeze some for later.  To make this recipe even easier, you can use about 1/2 pound of meat from a supermarket rotisserie chicken.

Who Dished It Up First
I found this recipe here, at http://www.joinerclan.blogspot.com/.  Thanks for sharing Denise!

Printable recipe

I'm sharing @
Tempt My Tummy Tuesday
Tasty Tuesdays
Tuesdays at the Table
Delicious Dishes

ELOTE: MEXICAN GRILLED CORN ON THE COB

Ingredients
4 ears corn, shucked
1 tablespoon olive oil
3 tablespoons mayonnaise
2 tablespoons lime juice
3 tablespoons grated cotija cheese (or Parmesan)
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/8 teaspoon salt

Directions
Preheat an outdoor grill for medium-high heat. In a small bowl, mix together mayonnaise and lime juice.  In another small both, mix together cheese, chili powder, cayenne pepper, cumin and salt.  Brush corn with olive oil to prevent sticking.  Grill corn, turning frequently, until hot and lightly charred all over, 10-15 minutes.  Brush corn with mayonnaise/lime mixture, then sprinkle with cheese/spice mixture.  Serve immediately.

Let's Dish
Elote, or corn on the cob, is often sold by street vendors in Mexico, with the husk pulled down and used as a handle.  Unlike some grilled corn recipes, you put the corn right on the grill--no need to leave the husk on or wrap it in foil.  If you can't find cotija cheese, grated Parmesan is a good substitute.  You can also use sour cream in place of the mayonnaise.  The mayonnaise, lime juice and spices are unique combination of ingredients, but they make for some really delicious corn.  My family loves corn on the cob this way, and I don't know if I'll ever go back to eating it with plain old butter and salt.

Who Dished It Up First
I was looking online for some suggestions on grilling corn and came across several recipes for a Mexican version, including this one from allrecipes.com.  I mixed and matched what I liked from each recipe to make this version.

Printable recipe

I'm sharing @
Ultimate Recipe Swap
Foodie Friday
Friday Feasts
Friday Favorites
I'm Lovin' it Fridays

FERRERO ROCHER CUPCAKES

Ingredients
1 recipe chocolate cupcakes (use a box mix or your favorite chocolate cupcake recipe)
1 (13 oz.) jar Nutella hazelnut spread
15 Ferrero Rocher chocolates

Directions
Using a small paring knife, cut a small piece (about 1-inch in diameter and 1-inch deep) from the center of each cooled cupcake.  Fill each cupcake with 1 tablespoon of Nutella. Top off each cupcake with a Ferrero Rocher candy, slighting pressing into the Nutella so it stays put. Store cupcakes at room temperature in an airtight container.

Let's Dish
When I first saw these cupcakes over at Lick the Bowl Good, I couldn't believe my eyes! When I showed them to my 10 year-old as a possible birthday treat, his jaw nearly hit the floor. We made ours with a chocolate cake mix, and they were delicious.  Next time though, I think I'll use the cupcake recipe Monica did, a chocolate syrup cupcake from Ina Garten.  You need a dense, moist cupcake to hold all that Nutella and the Ferrero Rocher chocolate.  If you want to impress your family and friends without spending hours in the kitchen baking, I highly recommend these cupcakes.  Oh, and don't forget, you can eat all those cupcake insides too. You wouldn't want to waste perfectly good bits of chocolate cake!

Who Dished It Up First
Monica at Lick the Bowl Good.  Visit her blog for step-by-step instructions with photos. It's one of my favorite food blogs.  You really should go check out all of her beautiful, tasty creations.

Printable recipe

I'm sharing @
Just Something I Whipped Up Monday
Cupcake Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table
Tasty Tuesdays
Delicious Dishes

PIZZA PANINI

Ingredients
1 large, store-bought foccacia
1 cup marinara or pizza sauce
Your favorite pizza toppings, such as:
Sliced pepperoni
Roasted red peppers
Mozzarella cheese, thinly sliced
Provolone cheese, thinly sliced
Sliced black olives
Sliced tomatoes
Red or white onion, sliced
Fresh basil

Directions
Cut the foccacia into 4 equal sections, then split each section in half so it opens up like a sandwich. Spread a thin layer of marinara sauce on each slice of foccacia (or, if you prefer, serve the marinara on the side for dipping). Layer the foccacia with any combination of your favorite pizza toppings and place the halves back together to make sandwiches. Place panini in sandwich press or, if using a pan on the stove top, place another heavy skillet or a brick wrapped in foil on top of the sandwiches to press them down. Cook until the cheese is melted and bread is crisp on both sides, about 2-3 minutes per side.

Let's Dish
First let me say that you do not need a sandwich press to make panini.  The stove-top skillet method works just fine.  I make mine in a George Foreman grill.  These are a big hit with my family, especially the kids.  You know you've got a winner when they keep saying, "this is so good," in between bites.  The great thing about these panini is that everyone can choose their own sandwich filling.  Perfect if you have picky eaters like I do.  When I can't find foccacia bread, I'll use naan or a similar flat bread.  In that case, I don't split the bread.  I just use two pieces to make each panini.  If you want to go all out and make your bread from scratch, you can find a recipe for focaccia here, and a recipe for naan bread here.

Who Dished It Up First
I got this idea from Rachael Ray, and as she says, there's no right or wrong here, so get creative!

Printable recipe

I'm sharing @
Friday Favorites
Foodie Friday
I'm Lovin' it Fridays

MEDITTERANEAN ORZO SALAD

Ingredients
16 ounces orzo pasta
1 yellow or red pepper, diced
1 medium tomato, chopped
1/2 cup kalamata olives, chopped
1 cup fresh spinach, finely chopped
1/2 cup fresh basil, finely chopped
1/2 cup feta crumbles
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
Salt & pepper, to taste

Directions
Cook orzo according to package directions.  Rinse with cold water and drain.  In a large bowl, toss pasta with chopped bell pepper, olives, spinach, basil and feta.  Season with salt and pepper, to taste. In a medium bowl, whisk together olive oil and vinegar.  Pour over pasta vegetable mixture and stir to combine.  Chill before serving.

Let's Dish
This salad is simple, delicious and healthy.  It's great for a picnic, summer barbecue or quick lunch.  Feel free to make substitutions based on what you have handy.  Any bell pepper works well and so do regular olives and halved cherry tomatoes.  If you grow a garden, you'll probably have many of the ingredients right in your own backyard. 

Who Dished It Up First
I came across this recipe at 33 Shades of Green and couldn't wait to try it.  Thanks Alissa!

Printable recipe

I'm sharing @
Tempt My Tummy Tuesday
Tuesdays at the Table
Tasty Tuesday

S'MORES ON A STICK

Ingredients
1 (10 oz.) package marshmallows
12 ounces dipping chocolate
2 cups graham cracker crumbs
Sucker sticks
Colored sprinkles or jimmies (optional)

Directions
Poke a sucker stick into the flat end of each marshmallow, pushing the stick most of the way through. Place graham cracker crumbs (along with sprinkles) in a shallow bowl.  Melt chocolate in a double boiler, or in the microwave at 50% power, until smooth.  Dip each marshmallow into the chocolate to coat; tapping off excess chocolate.  Roll in graham cracker crumbs.  Place dipped marshmallows on a cookie sheet lined with wax paper; put marshmallows into the refrigerator to set chocolate, about 15 minutes.

Let's Dish
When I saw these over at Whimsical Creations, I knew they would be a big hit around here!  They are so easy to make, and fun for kids to help with.  You can use store bought graham cracker crumbs, or just crush up some graham crackers yourself.  It's fun to change up the colored sprinkles for different holidays.  Or you could mix some chocolate jimmies or mini chocolate chips in with your graham cracker crumbs for a more classic s'mores look. Not only are these fun, they're really yummy too!

Who Dished It Up First
Melanie over at Whimsical Creations.  You can see her step by step instructions here.

Printable recipe

CHERRY CHEESECAKE DESSERT

Ingredients
1/2 cup butter, melted
1 cup flour
3/4 cup chopped nuts (optional)
2 (8 oz.) packages cream cheese, softened
2 cups sugar
2 teaspoons vanilla
2 tablespoons lemon juice
1 (16 oz.) container frozen whipped topping, thawed
2 cans cherry pie filling

Directions
Preheat oven to 350 degrees.  In a medium bowl, combine melted butter, flour and nuts.  Press into the bottom of a 9x13 inch baking dish.  Bake for 20 minutes, or until crust is golden brown; cool completely.  With an electric mixer, beat cream cheese, sugar, vanilla and lemon juice until fluffy.  Fold in whipped topping.  Spread cream cheese mixture evenly over cooled crust.  Refrigerate until firm, at least 2 hours.  Top with cherry pie filling and return to refrigerator until serving.

Let's Dish
I often make this dish for my husband on Canada Day.  Living in the U.S., I figure he needs a little something special to help commemorate the occasion. It's also one of his favorite desserts, and just happens to be red and white.  Of course, you could use other types of pie filling if you'd like.  It won't set up well if you use light or low-fat versions of either the cream cheese or the whipped topping, so I'm afraid you'll have to go all out on this one.  It never stops me from having a big slice though.

Who Dished It Up First
This recipe was given to my mom by a church friend.  She used to make it a lot growing up, back when all of us kids were still around to eat it.

You can check out the great Canada Day celebration put on by our local Whole Foods store here.

Printable recipe

I'm sharing this @
I'm Lovin' it Fridays
Foodie Friday
Friday Feasts
The Grocery Cart Challenge
Friday Favorites