Random Recipes that Don't Require Reading a Whole Story to Figure out the Recipe/Ingredients

Brisket

  1. Poke holes in brisket and stick sliced garlic in the holes
  2. Mix soup mix, wine, and water, cover brisket
  3. Cook in oven at 450 for 2 hours (gramps style) or cook in slow cooker on low for 8-10 hours (my style)
  4. Let it rest, slice off fat, slice up and eat

Assorted Roasted Vegetables

  1. Cut up vegetable(s) of choice into chunks
  2. Drizzle with olive oil and seasoning
  3. Place on baking sheet covered with tin foil
  4. Cook at *** for 20-30 minutes, checking and turning every 10ish minutes to make sure the pieces don't stick or burn

Butternut Squash Halves

  1. Rinse/scrub squash in case you are going to eat the skin
  2. Microwave for 2-5 minutes (makes it easier to cut)
  3. Slice in half lengthwise, scoop out seeds/goop
  4. Coat cut side with oil, place cut side down on baking sheet covered in tin foil
  5. Cook at 400 for 40-50 minutes
  6. Slice up and season however you most desire

Salmon pineapple tacos

  1. Optional: place salmon skin side up uncovered in fridge for 30-60 minutes to help dry out the skin
  2. Heat skillet on medium high heat
  3. Season salmon skin
  4. Place salmon skin side down in the skillet, cook for ~4min, season top side while cooking
  5. Flip over, cook for 1-2min with heat off
  6. Cook pineapple chunks in same pan, either with or without salmon
  7. Taco time!

Cast Iron Skillet Steak

  1. Have steak out at room temperature, rub with olive oil and seasoning
  2. Put skillet in oven on broil on top rack to heat up
  3. Once almost ready, put skillet on stove on high heat, put olive oil in skillet
  4. Put steak in skillet, 30 seconds on each side
  5. Put skillet and steak in oven, 2 minutes on each side
  6. Take out of oven and let rest for 5ish minutes

Sunchokes

These weird looking tubers have a nutty flavor, highly recommend.

  1. Preheat oven to 425
  2. Slice sunchokes, mix with olive oil, seasoning
  3. Cook for 20-25min, turning once in the middle
  4. Season afterwards with thyme or rosemary

Uncle Rich's Challah

  1. Combine water, yeast, and sugar, let sit for 15 minutes
  2. In a separate bowel combine honey, oil, and 2 of the eggs, then pour into yeast mixture
  3. Gradually mix in flour, salt, garlic, and rosemary
  4. Place dough onto a well-floured surface and knead for 5 minutes and until no longer sticky (should bounce back quickly
  5. Place dough in a bowl and coat with oil (vegetable or olive) and cover the bowl with a towel, let sit in warm area for 90 minutes
  6. Divide into two balls, separate each ball into 3 ropes and braid each challah (makes two challahs total), place onto baking sheet
  7. Brush challah with egg wash using 3rd egg
  8. Optional: can sprinkle more garlic and rosemary on top
  9. Bake at 350 for ~15-20 minutes, turn pan 180 once
  10. Eat! Delish.