TaylorMade

DIY, Home Decor & Sewing

Chopped BBQ Beef

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Easiest meal ever!! There are literally four ingredients in this BBQ. This also involves a crock pot which is always exciting if you are busy like I am. 
 
Ingredients:
  • brisket or some “slab” of meat
  • a bottle of beer (any kind)
  • a bottle of BBQ sauce
  • brisket rub or other spices/seasonings
 
 

All you do is dump everything in together and turn your crock pot on low for 8-10 hrs. After about 8 hours, you need to “fork” the BBQ to make it like shredded beef. We put ours on baked potatoes this time to make “Stuffed BBQ Baked Potatoes” or you can put it on a bun for a sandwich (which I did with the leftovers) or just eat it by itself with some good southern sides. Either way, its super yummy and most important so easy and you gotta love that!

Carrabba’s Chicken Bryan

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Gotta love a knock off! I was watch Good Morning America the other day and this guy was on talking about his new book. It was full of restaurant recipe secrets and he made one of my favorites, Carrabba’s Chicken Bryan. I just caught a glimpse so I have no idea about the measurements for this recipe but I decided to “wing it” and it turned out really good! My hubby, Bryan, doesn’t even like goat cheese and he loved it!
I made it a little fancy Italian dinner night and it was really easy and way less expensive!
Ingredients:
chicken breast
goat cheese
basil
sun-dried tomatoes
lemons (for juicing)
white wine
cream
butter
garlic
pasta (optional)
Directions:
1. Grill chicken breasts
2. Melt 3/4 stick of butter and sautee some garlic
3. Add a little white wine, a bunch of lemon juice and some cream and stir for a few minutes to thicken. At the very end add chopped basil to sauce.
4. Slice sun-dried tomatoes and goat cheese and place on top of chicken then cover with sauce
5. I put my chicken over Penne Pasta and served crusty french bread and olive oil herb dipping sauce, yum!

Wedge Salad

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OK, this might be really obvious and something that everyone makes already, but sometimes you have to be reminded. It is so hot here in Houston so I have been craving cold food. This salad is cold and crisp and so flavorful! Not to mention super easy and cheap! 

 



Quarter a head of iceberg lettuce and top with chopped tomatoes, purple onion or scallions, bacon and blue cheese dressing. Yum!

 

Now, I have seriously been slacking on my bedroom re-do because Finn learned to walk so it has become far too dangerous to have scissors and pins lying around. Imagine that! So, now I can only craft during nap time. Wish me luck!

July 4th Trifle

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I love my trifle dish so I use any excuse to break it out. In fact, I nominated myself to make the dessert for our 4th of July celebration at my Mom’s house. I stumbled across a recipe for a festive “cake” in my Parents Magazine. They have great recipes! I, of course had to modify it so I could use my trifle dish because I think a trifle looks so grown-up. It was super easy and is really beautiful!
Ingredients:
Angel Food Cake (baked with love from the grocery store)
16 oz strawberries
1 container of blueberries
Strawberry Ice Cream (I like Strawberries and Homemade Vanilla from Bluebell)
2 tbsp sugar
Directions:
-Set your Ice Cream out because it needs to be soft
-Wash and slice your strawberries and mix them with 1 tbsp sugar. Wash your blueberries and also mix with 1 tbsp sugar and let sit for about 20 minutes.
-Take your Angel food cake and slice it right down the middle horizontally.
-Then you layer in this order:
1/2 cake
strawberries
ice cream
blueberries
1/2 cake
(I had extra strawberries so I put them on top.)
-Place in the freezer and freeze for at least 2 hrs and Enjoy.
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