Roasted Beef Brisket with Vegetables

My birthday is always interesting as an adult/mom/wife. I enjoy cooking, so it can be fun making food for my own birthday. But, I also don’t want anything that would be exhausting or boring. So, this past birthday I was flipping through my cookbooks and came across this recipe. I’d never made anything with brisket before, but wanted to try. It seemed so easy but seemed potentially good. I consulted with my dad and M since they had cooked brisket before. The recipe was a bit different from what they’ve done before but they said it sounded like it could work.

And it did!

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Roasted Peppers and Sausage with Fennel

Before I get to the recipe, I just have to share the funny coincidence. I am writing this on April 28, I made it March 28, and I am posting it May 28. Now, to today’s simple recipe…

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Mixed Bag Mondays (part 12): Repeat Winners and Brussel Sprouts

Often, I try to make new dishes, but sometimes I like to make something repeatedly, or tweak a dish. I’ve tried to make brussel sprouts for K since we started dating. But nothing ever worked. Not cooking them my favorite way (steamed with a little butter to serve), not roasting them with bacon, not sauteing them…not even eating them at restaurants where professionals could try to sway him. I gave up. But, I haven’t given up on making the Fudgelet eat everything. I even have him eat food I don’t like, just so that he can be better than both of us! He enjoys brussel sprouts, but prefers them cooked crispy on the outside and soft on the inside. Roasting is the best for that.

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Tips-y Tuesdays: Steak and Roasted Vegetables

This week will be a bit funny for posting because of Thanksgiving, so apologies and so on. Hopefully you are able to be with your family this week, and if not, that you are still with people you love. There are a few meals that I only ever loved at home, and did not enjoy as much outside of that setting. I have tried to reproduce these meals and only some have been successful. Now I can add steak to that list! For the vegetables, well, I have made them before, but this time I went a bit nuts. You can see the evidence below.

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For steak, we have had numerous failures following all sorts of recipes. Finally, finally, we have our perfect steak dinner. Do you want to know what we did? Keep reading!

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Roasted Garlic Chicken

This is one of the least pretty dishes I have ever made. It is very bland in color. Next time, I think I would add in some roasted peppers to assist. But oh well. This was a tasty dish, so that matters a bit more in my book. I was modeling it after one of our favorite restaurants out here. We always get the same few dishes because they are always so good. They also give you huge portions, which means leftovers for lunch and dinner! Yay! We can only take people there if they are fellow garlic-lovers like ourselves. Luckily most of our loved ones are.

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Chicken with Pasta, Roasted Peppers, and Ricotta

I had mentioned it on Twitter…it appears that I am in a savory mode currently. Part of it was having a cold with a sprained foot (not wanting to bake much), and part was having a backlog of desserts we still had to eat. Hopefully I will feel more like eating and making desserts again, soon! (Probably right after I post this–ha!) In the meantime, you get another chicken post. Unlike the grilled chicken on Monday, this is a pasta dish I made up. We had some leftover ingredients to use, and I threw them together. So, don’t worry if you don’t have tomatoes or mushrooms, and want to make some substitutions. But, you should make sure to keep something sweet like the peppers and tomatoes. Sooooo good.

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Roasted Peppers and Green Beans with Balsamic

There are other recipes I still need to write about that came before this one, but this recipe was one that K said “this better make it to your blog”. So, here it is. During the big move, I was trying to pick up produce that would keep for a bit so that we could limit our grocery shopping. I didn’t want us to have unnecessary stockpiles of refrigerated food to move. Costco had both bell peppers and haricot verde in stock and I wanted to try roasting them. Luckily, we had not sealed the box with the balsamic vinegar yet, and I on purpose had saved my Dutch oven from packing until the end. Now, you can certainly roast on a regular baking sheet, but I did not have any available. That will affect your baking time, so check the peppers as they cook.

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This is an easy throw-together recipe. The peppers turned out super soft and amazingly sweet. The green beans still  had a bit of crunch, which paired nicely with the peppers. Feel free to add extra flavor (I think garlic could go well), but again, I was limited on what had not been packed yet.

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