Recipe Roundup

As someone who does a weekly meal plan, I’m always glad to see what others are cooking. I pull recipe ideas from all over and am the queen of using what I’ve got in the fridge. While I can’t classify my cooking as paleo, vegan, 100% clean, etc… I am relatively mindful when it comes to the health factor. If you see something that piques your interest, don’t be afraid to substitute ingredients based on your preferences! Maybe you’re already a dedicated meal planner, maybe you’re just looking for a few new ideas, or maybe you need something on the table in 30 minutes… hopefully there is something here for everyone!

Note: This first recipe is written out for you because my picture was terrible, but the others are directly linked to the fabulous ladies who created and photographed them.

Miss Mary Bobo’s Brisket

I love my mother-in-law’s cookbook… You always know something’s going to be delicious if the actual recipe is messy. Lynne Tolley (Jack Daniels’ great grandniece and chef at the famous Miss Mary Bobo’s boarding house) is the creator of this mouth-watering brisket. I made this for Christmas day lunch, fed hungry men, and still had enough for leftovers. ***It’s worth the planning to prep this the day before as noted below – it makes all the difference.


1 (5 to 6 pound) beef brisket
1 medium onion, cut into thin wedges
1⁄4 cup Jack Daniel’s Tennessee Whiskey
1⁄4 cup soy sauce
1⁄4 cup ketchup
1⁄4 cup brown sugar
1⁄4 cup cider vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon liquid smoke, optional
Black pepper, to taste

Heat the oven to 300 degrees F. Put the brisket fat-side up in a roasting pan and sprinkle with the onions. Combine the Jack Daniel’s, soy sauce, ketchup, brown sugar, cider vinegar, mustard, Worcestershire sauce, garlic, liquid smoke, and pepper in a large measuring cup. Pour the mixture over the brisket. Cover the pan tightly with heavy duty aluminum foil. Bake about 4 hours or until the internal temperature reaches 190 degrees F and the meat is tender.* Let the meat rest at least 10 minutes before carving across the grain into thin slices with a sharp knife. Serve with pan drippings.

Even better, cook the brisket a day before serving. Remove the cooked brisket from the drippings. Cover tightly with foil and refrigerate overnight. Refrigerate the drippings and skim off the hardened fat the next day. Before serving, slice the brisket while it’s cold for a much neater cut. Combine the meat with the pan drippings in a baking dish. Cover and reheat at 325 degrees F for about 30 minutes or until thoroughly warm.

Serves 10
Excerpted from Jack Daniel’s Cookbook © 2012 by Lynne Tolley and Mindy Merrell. Reprinted with Permission from Thomas Nelson.

Roasted Chili Lime Cod

Roasted-Chili-Lime-Cod-PinThis gluten-free recipe can be found here at Fashionable Foods.

Keri’s easy version of roasted cod is one of my favorite meals. The longer you marinate the fish, the better it tastes. And don’t skimp on the last step – the lime butter makes this divine!

We eat ours with roasted vegetables and rice.





Sheet Pan Garlic Parmesan Shrimp and Veggies


This delicious recipe (and beautiful photo!) is by one of my dear friends, Lindsay Kingdon from Seven Layer Charlotte. Lindsay is a talented, health-minded cook and an excellent baker… and she also happens to be my college roommate! I actually made this dish last night, and there were ZERO leftovers. It was so easy to throw together, and dinner was on the table in half an hour… WINNING. I actually didn’t have zucchini and sweet potatoes, so I used quartered potatoes, sliced carrots, and broccoli. But the cooking intervals she describes in her recipe are exactly the same. Cook your starchiest vegetables the longest.

Do yourself and favor and put this on your schedule. The sauce/marinade is de-freakin-licious.

Slow Cooker Mexican Shredded Chicken

IMG_8193-750x563Some days, cash is king. Other days, the crockpot is king. Like today actually… This is slow-cookin’ in my kitchen and my house smells like heaven. This Mexican shredded chicken is from Daily Dose of Pepper, and it does not get any easier. I have some tortillas, tomatoes,  avocadoes, and cheese at the ready. Now all I need is a margarita and some Mexican Style Street Corn to go with! Thanks for the great recipe, Star!

Better Than Takeout Cashew Chicken

cashewchickencollage.jpgMy husband llllllllooooovvvveeeesssss Asian food. That’s a whole lotta love, in case you missed it. Anything in that vein that I can make at home makes me an instant rockstar for at least a couple days… so when I see recipes like this, I am all over it like white on rice. (Sorry, had to.)

My friend Allison just passed this along to me, and it’s on my list for next week! I haven’t tried it out yet, but I’m always ready for a little rockstar-dom.

You can find all the yummy details here at Averie Cooks.

Because we do cook so much Asian-inspired food at home, I always keep sesame oil, ginger, low-sodium soy sauce, jasmine rice, chili powder, and chili garlic sauce on hand. A little bit of these ingredients goes a long way, and offers endless options.

I’m still looking for a good way to make egg rolls at home… Haven’t found anything that compares to the fried goodness at our local Chinese take-out though!


I’d love to see what you’re cooking! Tag me with #refiningcotten or shoot me a message and let me know how these work for you!


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