Monday, March 11, 2013


I moved to NYC to be a nanny over 16 years ago. One of the coolest parts of the job was that I learned a whole lot of new traditions, religions and recipes. I had never even heard of Brisket until I moved here. I quickly learned that it is a big holiday dish especially for Passover.

I got this recipe from the lady I worked for the longest and taught me the most. I made this brisket for her family for many years and now I make it almost every Christmas for my family.

What I like about it is that it is very easy to make and it cooks on the stove top which frees up your oven for other baked goodies. I especially love it with Romanoff Potatoes because it soaks up all the yummy gravy that the roast cooks in. Try this for any occasion and I guarantee you and your guests will be very happy.


2 onions sliced
1 clove garlic minced
3 Tablespoons Canola Oil
3 to 4 lb brisket
1/4 cup water
2 teaspoons White Vinegar
1 tablespoon brown sugar
1/2 tsp salt
3 tablespoons ketchup
2 bay leaves


In a large pan brown onions. Once they are brown take one minute to brown garlic with onions. Remove onions from pan. Salt and pepper Brisket and Brown it on each side in the same pan. While it is browning add all the other ingredients in a bowl. After meat is brown add onions and garlic and sauce to the pan. Cover and simmer on low for 2 1/2 hours. Serves 6 to 8.

Most important thing to remember if you have never cooked brisket or any type of meat like it is that when you slice it you cut against the grain. This meat comes out perfect and super tender every time.

Wednesday, March 6, 2013

Artichoke Dip

I've been meaning to post this recipe for quite some time. It is my most requested recipe and anybody who has tried my artichoke dip wants me to make it for every occasion. I got this recipe from a friend a long time ago. She brought it to our party and now I make this at most of our holidays.

The reason I haven't posted it is that I can't seem to get a photo of it that really shows just how amazing it is. This photo was taken before it was baked and doesn't give it any justice. My mouth is watering as I write this post because it is a ooey gooey dip with many chunks of artichokes, spicy chilis and jalapenos. If you don't like it spicy this is not the dip for you. This dip does come with a warning. If you make it you will be asked to make it all the time. Enjoy.

1 can of 14 oz artichoke hearts
1 can of 4 oz chopped green chilis (drained)
1 can of 4 oz chopped jalapenos (drained)
1 bar of cream cheese softened
1 cup mayo
2 cups grated Parmesan (reserve 1/4 cup for the top)

Pre heat oven to 350

Drain artichokes and chop into bite size pieces. Drain chilis and jalapenos. 

Put all ingredients in a large bowl and and stir together until all is incorporated. Pour into a 9x9 baking dish and sprinkle the remaining cheese on the top. Bake at 350 degrees for 30 min or until bubbling and golden.