oven-baked sweet potato fries

daisi - October 11, 2012

New Orleans [week 40]

daisi - October 11, 2012

menu recap [weeks 38 & 39]

daisi - October 11, 2012
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[week 38]

The only thing I “cooked” week 38 was at my mom’s on Friday night. We got together for her birthday and grilled burgers, bacon-wrapped jalapenos, and ribs. Fun with family and great food… can’t beat it.


OU v. Kansas State – the game was awful, but tailgating and hanging out with friends is always fun.

[week 39] [Monday] I finally made a meal at home. It’s been A WHILE. I didn’t want to have to cook all night or go to the store so I decided it was a meat and potatoes kind of night. I had some ribeye steaks from my dad & a sweet potato that I thought would make some tasty fries.


I went to a potluck and decided to take the Pioneer Woman’s tangy tomato brisket. I had some at cookbook club and couldn’t get over how tasty it was and, not to mention, easy with only 4 ingredients (see recipe below).


We headed up to Big Cedar Lodge in Missouri and while I didn’t actually make these, I helped. I thought I’d share because they were delicious. They are beirocks which are meat and cabbage filled rolls. I will share the recipe soon as this is a perfect fall recipe! I just need to get permission from Jessica since it’s her family recipe.

And here are some of the craziness that occurred at the lake. Such a fun, relaxing short 3-day weekend.

[we’re on a boat | my travelin hat | pretty clouds over the lake] 

[giant cards are hilarios | sam & nick were really terrible at the game bullsh*t | carlos feeling festive]

[branson bob whispering sweet nothings | margarita! | jess’s favorite purse]

[saturday = mustaches required, sombrero was bonus]

[sunday morning breakfast by linda | pumpkin french toast]

Tangy Tomato Brisket

Tangy Tomato Brisket


  • 1 whole Beef Brisket, Trimmed Of All Fat (5 To 8 Pounds)
  • 1 bottle (12-oz) Ketchup
  • 1 bottle (12-oz) Chili Sauce
  • 1 package Onion Soup Mix


  1. Preheat oven to 275°.
  2. Place trimmed brisket into a large baking pan.
  3. Mix ketchup & chili sauce with onion soup mix. Add 1 cup of water (or more, if necessary) to make the mixture slightly thin.
  4. Pour sauce over the meat, cover pan with foil.
  5. Bake for 6 to 8 hours, depending on how large the brisket is. Check tenderness when brisket has been cooking several hours: stick in two forks and pull in opposite directions. Meat should come apart easily.
  6. When meat is done, remove from oven and place on a cutting board. Slice (or shred) against the grain; don't be disturbed if meat totally falls apart! That means it's good.
  7. Return the sliced meat to the sauce until serving.

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