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Showing posts from 2014

Things Are A'changin

Good grief, I'm the world's worst blogger. It's embarassing really.Well. I have a ton of news to share. First things first. We bought a house! You remember our heartbreaking experience about a year and a half ago, yes? Well, we found the most adorable house in the cutest community, just east of Denton. We are so incredibly happy.Also, about two months ago, I made a decision to leave my job as an agency recruiter and made the leap into the corporate world. This was one of those positions that presented itself at the perfect time and, what's even better, I'm not driving to Dallas everyday! It's been more than what I could've dreamed of and I'm just so happy.Speaking of.....After six incredible years, and two playoff appearances, we are sad to say we will not be North Bulldogs this fall but are very excited to join the Frisco Lone Star Ranger family. Coach deciding to leave North was one of the most prayerful, soul searching decisions of our life. Coach ha…

Super Bowl Brisket

This is Texas. Texans love brisket. 
So obviously I had to make one for Super Bowl! 
The plan was to crockpot it. Well I unwrapped the brisket and it basically doubled in size and wasn't going to fit in my pretty large crockpot. So wing it I did. 
What you'll need:  3 lb brisket  Half of an onion, roughly chopped Can of Rotel 1 c beef broth 1 tbsp liquid smoke 2 tbsp apple cider vinegar
Seasoning: (mix in small bowl) 1 tbsp kosher salt 1.5 tbsp chili powder 1 tbsp cumin 1/4 tsp black pepper 1 tbsp oregano

Preheat oven to 350. 
Pat dry brisket and rub in seasoning on both sides. 
Place in pan atop onions and Rotel tomatoes and bake uncovered for an hour. 
Remove brisket from oven and lower temperature to 275. In small bowl, mix broth, liquid smoke and vinegar and pour around brisket. Wrap with foil and place back in the oven for 3.5 hours. 
Remove and let rest for 10-15 minutes. Trim fat, slice against grain and serve.
Seriously, I'm really impressed with how this brisket turned out. It was per…