FRESHLY ROASTED CASHEWS

I purchase raw cashews and roast them myself to make sure no gluten gets into my nuts. I have found the flavor to be SO.WONDERFUL! The aroma of freshly roasted nuts is like no other! It is VERY easy to do! 1 lb. raw cashews. Spread cashews on a jelly roll pan. Lightly drizzle with Olive Oil. Use a good high quality brand. Sprinkle liberally with a good high quality full bodied salt. Stir to make sure all cashews are lightly coated with oil and salt. Place on middle rack in preheated oven at 275º. Let roast for about 15 min. Stir well and place back in the oven. Repeat every 5 minutes after this stirring each time until nuts turn a golden brown and give off a wonderful aroma. When finished, pour nuts onto paper towels to absorb excess oil. Store in a zip lock back after they have cooled. We used nuts in a lot of our cooking. They add a wonderful crunch to make up for a loss of crutons in a salad, or they add zip and flavor to a simple rice dish. Overall, they are good for you and roasting them yourself makes them even better!

Beautiful Roast and Carrots

This is just the easiest recipe ever!

1 large chuck roast Salt, dill, garlic, to taste. I just sprinkle liberally and don't really measure. Sorry for you measuring folks. :) 1 cup water. Place roast in crock pot, season and add 1 cup water. Cook on high for about 5 hours. Add rainbow mini carrots. Turn to low and cook until roast is fall apart tender. Another 2 hours, and carrots are tender. Everybody LOVES this meal! It can also be served with the horseradish sauce I mentioned in my brisket recipe below.

The Best Brisket ! and Sauce

I don't know about you but I LOVE Smoked Brisket!

I'd like to share what we do to make FALL APART MELT IN YOUR MOUTH BRISKET! We try to get a brisket that is around 18-20 lbs. Generously salt the meat, but nothing else. We have a smoker and use various woods, but we like using pecan or oak. We get the smoker going and keep a steady temp right around 200ºF. We typically start it around 3:00 in the afternoon and then at around 10:00 p.m. We remove it from the smoker and place in in a large, sturdy foil pan. Seal it tightly with heavy duty foil.
Place a pan of water in the bottom of the oven, and then turn the oven on to 180º. Place the sealed pan of brisket in the oven over night. When you wake in the a.m. there will be the most beautiful aroma! At around 8:00, remove the brisket from the oven and check it. You should be able to gently wiggle the pan and the response of the brisket will be almost like a "jello" movement. If you can easily put a butter knife into the brisket, then it is done. Keep sealed for about an hour until you are ready to slice it up. We slice it into serving sizes and wrap individually so when we get it out it is enough for a 2 person meal. It is delicous EVERY time! Alot of folks like BBQ sauce, but for many of us who do not like to add sugars, (even though this blog is FULL of recipes with sugar! LOL....Here is a great and friendly sauch that goes well with brisket or even roast. Horseradish Sauce 1 cup of sour creme 1/4 cup prepared horseradish ( I prefer to use a brand called Silver Spring) It is available in the refrigerated section in Walmart.) 1/2 tsp salt 1/4 tsp dill weed Stir all ingredients well and serve! It is truly wonderful! GF! And Delicious!