Super Bowl XLIX is just around the corner and we cannot wait to see what the Seahawks and the Patriots have in store for us! In anticipation for the big game, we are making Porter Brisket Sandwiches that are cooked to perfection in a slow cooker that is finished off with a creamy horseradish sauce.

Makes 12 sliders or 6 larger sandwiches

Ingredients

2 tbs olive oil – divided
4 tbs unsalted butter – divided
2 large Mayan (sweet) onions – sliced
4 lbs beef brisket
salt and pepper
1 head of garlic, peeled and roughly chopped
12 ounces of porter or dark beer
1 can of stewed tomatoes (14.5 oz)
1/4 cup + 2 tbs worchestershire sauce – divided
1/4 cup + 2 tbs balsamic vinegar – divided
1 cup sour cream
1 tbs cream style horseradish
¼ tsp garlic powder
¼ tsp smoked paprika
12 slider buns or 6 regular sized buns

Directions

In a skillet over medium heat add the half the oil (1 tbs), half the butter (2 tbs) and onions. Cook until lightly caramelized, about 15 minutes. Remove from pan, set aside.

Liberally salt and pepper the brisket on all sides.

Add the rest of the oil and butter to the onion pan and sear the brisket until browned on all sides. Add to a slow cooker. Top with onions and garlic, then add the beer, un-drained tomatoes, 1/4 cup of Worcestershire sauce and 1/4 cup balsamic.

Cook on low for 6 to 8 hours or until fork tender. About 30 minutes before done, add 2 tbs of Worcestershire sauce and 2 tbs balsamic.

Remove the brisket, thinly slice.

Drain the onions, transfer to a small bowl.

In a small bowl stir together the sour cream, horseradish, garlic powder and smoked paprika.

Fill the buns with brisket, onions and sour cream mixture.

This elegant yet simple dish is perfect for a weeknight dinner or weekend dinner party that will please everyone!

Ingredients:

• 1 pound small thin-skinned potatoes, cut into chunks
• 8 ounces brussels sprouts, quartered
• 2 New York strip steaks (about 12 oz. each)
• 1 tablespoon balsamic vinegar
• 1/4 cup extra-virgin olive oil, divided
• 2 teaspoons kosher salt, divided
• 1 1/4 teaspoons pepper, divided
• 2 cups slivered red onion
• 1/4 cup dry white wine, such as Sauvignon Blanc
• 2 garlic cloves, chopped
• 2 teaspoons fresh rosemary leaves

Preparation:

1. Simmer potatoes in a large saucepan of water until tender when pierced, 8 to 10 minutes; in last minute, add brussels sprouts, cooking just until they turn bright green. Drain.

2. Preheat broiler. Rub steaks with vinegar, 1 tbsp. oil, and 1 tsp. each salt and pepper. Put steaks on a broiler pan; broil 6 in. from heat, turning once, 8 minutes for medium-rare.

3. Heat remaining 3 tbsp. oil in a 12-in. frying pan over medium-high heat. Add onion and cook, stirring as little as possible, until well browned, 4 to 5 minutes. Add potatoes and brussels sprouts and cook until browned slightly, about 4 minutes. Add wine, scraping up any caramelized bits from bottom of pan. Stir in garlic, rosemary, and remaining 1 tsp. salt and 1/4 tsp. pepper. Serve with sliced meat.

Recipe and photo from: www.MyRecipes.com

Vegetable Soup with Basil Pesto is healthy, hearty, and full of flavor! Perfect to make ahead for a great lunch or quick dinner, this hearty soup will fill you up without packing on the pounds.

Ingredients:

2 medium carrots, chopped
2 celery ribs, chopped
1 large sweet onion, chopped
4 garlic cloves, minced
1 teaspoon minced fresh thyme
1 tablespoon olive oil
2 (32-oz.) containers organic vegetable broth
2 plum tomatoes, seeded and chopped
1 medium zucchini, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (15-oz.) can cannellini beans, drained and rinsed
1/2 cup uncooked mini farfalle (bow-tie) pasta
Basil Pesto (See Recipe Below)

Preparation:

1. Sauté carrots and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until vegetables are tender. Stir in broth, tomatoes, zucchini, kosher salt, and freshly ground black pepper; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.

2. Stir in beans and pasta, and cook, stirring occasionally, 10 to 12 minutes or until pasta is tender. Top each serving with 1 to 2 tsp. Basil Pesto.

Recipe and photo from: www.MyRecipes.com

Basil Pesto Recipe

Ingredients:

• 2 cups firmly packed fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 3 tablespoons extra virgin olive oil
• 1 garlic clove, chopped
• 1/2 teaspoon kosher salt

Preparation:

Process all ingredients in a food processor until finely ground. Refrigerate in an airtight container up to 1 week.

Recipe and photo from: www.MyRecipes.com

This Sherried Wild Rice Soup is creamy, filling, and just overall fantastic. Hearty enough to be served by itself, it’s the perfect soup to warm you on those cold winter nights!

Ingredients

• 1/4 pound bacon, diced
• 2 russet potatoes (about 1 lb. total)
• 1 cup wild rice
• 1 cup diced onion
• 6 cups fat-skimmed chicken broth
• 1 teaspoon fresh thyme leaves or dried thyme
• 1 cup dry sherry
• 1 cup whipping cream
• Salt and pepper

Preparation

1. In a 4- to 5-quart pan over high heat, stir bacon frequently until crisp, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Discard drippings from pan or save for other uses.

2. Meanwhile, scrub and peel potatoes. Cut into 1/2-inch chunks.

3. In same pan, combine potatoes, rice, onion, 4 cups broth, and thyme. Bring to a boil over high heat; reduce heat, cover, and simmer until rice is tender to bite, 1 to 1 1/4 hours.

4. Add remaining 2 cups broth, sherry, and whipping cream. Bring to a boil over high heat, mashing any potato chunks against the side of the pan with a spoon. Reduce heat and simmer to blend flavors, stirring occasionally, about 10 minutes.

5. Ladle soup into bowls. Top equally with cooked bacon. Add salt and pepper to taste.

Note: If making up to 1 day ahead, cover soup and bacon separately and chill airtight; to reheat soup, stir occasionally over medium-high heat until steaming.

Recipe and photo from www.MyRecipes.com