Cooking Mamas | Page 58 | Cooking Mamas

Caprese Pasta Salad

May 16, 2014 By Cooking Mamas Leave a Comment

Caprese Pasta Salad

Cavatappi pasta tossed with Italian dressing, grape tomatoes, fresh mozzarella cheese, and basil ribbons in this deliciously easy salad.

Course: Salad

Cuisine: Italian

Servings:

Ingredients

1/2 lb. cavatappi pasta
1 (10.5 oz.) pkg. grape or cherry tomatoes sliced in half
1 (8 oz.) cont. fresh ciliegine (cherry-size mozzarella balls) drained
10-15 lg. basil leaves chiffonade
1 clove garlic minced
1/2 c. Italian dressing (I used Zesty Italian)
Salt and pepper to taste

Instructions

Boil pasta according to package directions, drain and cool; place in a large bowl.
Slice tomatoes in half and add to the bowl.
Drain the fresh mozzarella cheese of all liquid and add to the bowl.
Stack the basil leaves, rolling them tightly, then thinly slice them into strips, this is called chiffonade. Add basil ribbons to the bowl.
Mince the garlic and add to the bowl.
Pour dressing over all, and gently toss everything together. Season with salt and pepper to taste. Keep cold in the refrigerator until ready to serve. Add more dressing if needed before serving.

Pan Seared Pesto Salmon

May 16, 2014 By Cooking Mamas Leave a Comment

Print Recipe

Pan Seared Pesto Salmon

Seasoned salmon fillets, pan seared to perfection, then topped with a fresh homemade basil pesto!

Course: Entrée

Cuisine: Italian

Servings:

Ingredients

1/3 c. pine nuts lightly toasted
2 c. fresh basil leaves packed
2-3 cloves garlic minced
1/2 c. Extra virgin olive oil
1/2 c. freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
4-6 salmon fillets
Cooking spray

Instructions

Heat a dry skillet, over medium heat, and lightly toast the pine nuts.
In a food processor, add the cooled pine nuts, basil, and garlic; pulse just to combine.
Slowly add the olive oil, in a constant stream while the food processor is on. Stop to scrape down the sides with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Pat dry the salmon with paper towels, then season lightly with salt and pepper.
Heat a skillet, over medium-high heat, then spray with cooking spray.
Cook salmon about 4 minutes per side or to desired doneness. (Do not overcook, it will continue cooking when removed from the pan.)
Serve salmon with pesto spooned over the top.
Cook's Note: If you like your salmon spicy, season fillets with Cajun spices before searing.

Hummus Deviled Eggs

April 19, 2014 By Cooking Mamas Leave a Comment

Print Recipe

Hummus Deviled Eggs

Course: Appetizers

Cuisine: American

Servings: egg halves

Ingredients

8 eggs
1/2 c. hummus prepared or homemade
1/4 c. mayonnaise
1 tsp. fresh lemon juice
salt to taste
cayenne pepper to taste
toasted sesame seeds for garnish
garbanzo beans (chick peas) for garnish, optional

Instructions

In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 12 minutes.
Drain the eggs and gently shake the pan to crack the shells. Fill the pan with cold water and shake gently. Add ice cubes and let the eggs stand until chilled. Drain and peel the eggs; pat dry.
Cut the eggs in half lengthwise. Carefully scoop the yolks into a bowl. Add the hummus, mayonnaise and lemon juice and finely mash with a fork. Season the filling with salt and cayenne pepper. Pipe or spoon the filling into the egg white halves. Garnish with toasted sesame seeds and a garbanzo bean, if desired. refrigerate until ready to serve.
Cook's Note: Our recipe for homemade hummus - http://www.cookingmamas.com/hummus.html

Egg Salad

April 19, 2014 By Cooking Mamas Leave a Comment

Print Recipe

Egg Salad

This classic Egg Salad recipe is perfect for sandwiches, lettuce wraps, and crackers! A delicious way to use up all of your hard-boil Easter eggs, Enjoy!

Course: Salad

Cuisine: American

Servings:

Author: Cooking Mamas

Ingredients

8 lg. eggs hard-boiled and cooled
1/4 c. mayonnaise
2 tsp. Dijon mustard
1 green onion thinly sliced
1 rib celery finely chopped
2 tsp. fresh dill chopped
Salt and black pepper to taste

Instructions

Place eggs in a saucepan and cover with water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Drain water and run cold water over eggs. Peel when cool enough to handle. Place peeled eggs in an airtight container and refrigerate until completely cooled.
Cut the eggs in half. Remove the yolks to a bowl and chop the whites.
Mash the yolks with a fork. Add mayonnaise, mustard, green onion, celery and dill; stir to combine. Taste the salad, then season with salt and pepper to taste.
Spread egg salad on bread, over lettuce leaves, or with your favorite crackers.

Cauliflower Chowder with Bacon

April 14, 2014 By Cooking Mamas Leave a Comment

Print Recipe

Cauliflower Chowder with Bacon

Our thick and creamy, low-carb, gluten-free chowder will fill you up without weighing you down!

Course: Soup

Cuisine: Gluten Free

Servings:

Ingredients

4 slices bacon diced
2 T. unsalted butter
2 cloves garlic minced
1 onion diced
2 carrots peeled and diced
2 stalks celery diced
1/4 c. gluten-free flour or all-purpose flour
4 c. chicken broth
1 c. milk
1 head cauliflower roughly chopped
1 bay leaf
Kosher salt and fresh ground pepper to taste
2 T. chopped fresh parsley leaves

Instructions

In a large skillet, over medium-high heat, add bacon. Cook until brown and crispy, about 6-8 minutes. Transfer to a plate, lined with a paper towel; set aside
Melt butter in a large stockpot, add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender. Whisk in flour until lightly browned; gradually whisk in chicken broth and milk. Cook, whisking constantly until slightly thickened.
Stir in cauliflower and bay leaf. Bring to a boil; reduce heat and simmer until cauliflower is tender about 12-15 minutes.
Season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Remove bay leaf, serve immediately.

Holy Guacamole Deviled Eggs

April 6, 2014 By Cooking Mamas Leave a Comment

Print Recipe

Holy Guacamole Deviled Eggs

Holy guacamole are you in for a treat!?! Hard-boiled eggs filled with homemade guacamole topped with crumbled bacon and smoked paprika, Enjoy!

Course: Appetizers

Cuisine: American, Keto

Servings: filled eggs

Ingredients

6 hard-boiled eggs peeled and cut lengthwise
1 ripe avocado pitted and peeled
1 T. fresh lime juice
1/4 tsp. salt
1/4 tsp. onion powder
1 tsp. minced garlic
2 tsp. finely chopped cilantro
2 sliced bacon cooked and crumbled
smoked paprika for sprinkling

Instructions

Remove egg yolks from the halved eggs and place them in a small bowl. Add the ripe avocado, lime juice, salt, onion powder, garlic, and cilantro.
Use a fork to mash the guacamole mixture until smooth. Spoon or pipe the mixture into the halved eggs. Sprinkle with a dash of smoked paprika and/or garnish with crumbled bacon. Store in an airtight container in the refrigerator for up to 2 days.

One Pot Tomato Basil Pasta

April 6, 2014 By Cooking Mamas Leave a Comment

Print Recipe

One Pot Tomato Basil Pasta

Inspired by Martha, This fast and fabulous one-pot meal couldn't be easier! Simply throw everything into a pot, bring to a boil, and stir, it's that easy! Perfect dish for Meatless Mondays!

Prep Time10

Cook Time9

Total Time19

Course: Entrée

Cuisine: Gluten Free, Italian

Servings:

Ingredients

1 (12 oz.) pkg. dry linguine or thin spaghetti see note below
1 (10-12 oz.) pkg. cherry or grape tomatoes halved
2 c. fresh spinach
1 sm. sweet onion julienned
4 cloves garlic thinly sliced
2 tsp. Italian seasoning
1/2 tsp. red pepper flakes
2 sprigs fresh basil chopped, plus torn leaves for garnish
2 T. extra virgin olive oil plus more for serving
4 1/2 c. chicken or vegetable broth
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for serving

Instructions

Combine pasta, tomatoes, spinach, onion, garlic, Italian seasoning, red pepper flakes, chopped basil, olive oil, and broth in a large pot.
Bring to a boil over high heat. Reduce heat to a simmer, stirring and turning pasta frequently with tongs, until pasta is al dente, about 9 minutes.
Season to taste with salt and pepper, divide among bowls, and garnish with torn basil. Serve with olive oil and Parmesan cheese.

Notes

For those on a gluten-free diet, use gluten-free pasta!

A true Italian would never break the pasta in half, but I really feel this turns out better if you do. I would love to hear what you think?

Hummingbird Cake

April 5, 2014 By Cooking Mamas Leave a Comment

Print Recipe

Hummingbird Cake

Very popular back in the seventies, this classic cake is a delicious way to celebrate Easter and Spring!

Course: Dessert

Cuisine: American

Servings:

Ingredients

CAKE:

3 c. all-purpose flour
2 c. granulated sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 lg. eggs beaten
1 c. vegetable oil
1 (8 oz.) can crushed pineapple un-drained
1 c. chopped pecans
2 c. chopped bananas

CREAM CHEESE FROSTING:

2 (8 oz.) pkg. cream cheese room temperature
1 c. granulated sugar
2 tsp. vanilla extract
1 pinch salt
1 c. heavy cream
1/2 c. chopped pecans for decorating

Instructions

Preheat the oven to 350 degrees. Grease and flour three 9-inch round cake pans.
CAKE: In a large bowl, combine flour, sugar, baking soda, salt, and cinnamon. Add beaten eggs, oil, and vanilla, stirring until dry ingredients are moistened. (DO NOT BEAT) Stir in pineapple, 1 cup of pecans, and bananas.
Pour the batter into prepared cake pans. Bake for 20 to 25 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in pans on wire racks for 5 minutes. Remove cakes from pans, and cool completely on wire racks.
FROSTING: In a large mixing bowl, cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and beat until peaks form.
Spread cream cheese frosting between cake layers. Frost the top and sides of the cake. Sprinkle the remaining 1/2 cup of chopped pecans over the top. Store cake in refrigerator.

Flourless Peanut Butter Cookies

April 5, 2014 By Cooking Mamas Leave a Comment

Print Recipe

Flourless Peanut Butter Cookies

Crispy on the outside, chewy on the inside! Delicious gluten free peanut butter cookies topped with sea salt. Add chocolate chips and/or chopped peanuts to make these cookies extra special.

Course: Dessert

Cuisine: Gluten Free, Jewish

Servings: cookies

Ingredients

1 c. creamy peanut butter
1 c. brown sugar
1 tsp. vanilla extract
1 lg. egg lightly beaten
coarse sea salt for sprinkling

Instructions

Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a medium bowl, beat the peanut butter, sugar, vanilla and egg until well combined.
Scoop the dough by the tablespoonful onto prepared baking sheets. Flatten the mounds with the tines of a fork, making a crisscross pattern on the cookies. Sprinkle coarse salt on top of the cookies.
Bake until golden around the edges, about 8-10 minutes, switching the position of the baking sheet halfway through baking. Remove the pan from the oven to a rack, cool cookies right on the pan. Repeat with the remaining dough. Store cooled cookies in an airtight container.
Cook's Note: Stir in 1/2 cup chocolate chips OR 1/2 cup chopped peanuts if desired.

GF Cauliflower Pizza Crust

April 4, 2014 By Cooking Mamas Leave a Comment

Print Recipe

GF Cauliflower Pizza Crust

Top with your favorite pizza toppings. This crust is so GOOD! No one will ever guess you used cauliflower instead of flour...Enjoy!

Course: Entrée

Cuisine: Gluten Free

Servings:

Ingredients

CRUST :
1/2 lg. head grated cauliflower (about 2 heaping cups)
1 egg lightly beaten
1 c. shredded mozzarella cheese
1 tsp. dried oregano
1/2 tsp. minced garlic
1/2 tsp. onion powder
1/2 tsp. salt
TOPPINGS : (see suggestions below)
1/2 c. pizza sauce your choice
Your choice of toppings
1/2 c. shredded cheese your choice

Instructions

Grate the cauliflower into small crumbles. Place the cauliflower crumbles into a large bowl and microwave for 8 minutes. Set aside to cool completely.
Preheat the oven to 450 degrees. Spray a cookie sheet or pizza pan with nonstick spray or line with parchment paper.
When the cauliflower has cooled, add the remaining crust ingredients to the bowl, stir to combine. Pat the mixture into a 10 to 12-inch round on the prepared pan. Bake for 15 minutes (or until golden). Remove the crust from the oven, and turn the heat up to BROIL.
Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Add toppings and sprinkle with cheese.
Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately.
COMBO: Marinara or pizza sauce, your favorite toppings and mozzarella cheese.
HAWIIAN: Marinara sauce, Canadian bacon, pineapple tidbits, and mozzarella cheese.
PESTO: Basil pesto sauce, thinly sliced tomatoes, and fresh mozzarella cheese.
BBQ CHICKEN: Barbecue sauce, shredded chicken, thinly sliced red onions, and smoked gouda.
ALFREDO: Alfred sauce, diced chicken, onion, and Asiago cheese.

Raspberry Sour Cream Coffee Cake

March 23, 2014 By Cooking Mamas Leave a Comment

Print Recipe

Raspberry Sour Cream Coffee Cake

Serve with a lovely cup of coffee or a scoop of ice cream.

Course: Dessert

Cuisine: American

Servings:

Ingredients

CAKE:
1 1/2 c. fresh or frozen raspberries thawed
1/4 c. brown sugar
1 1/2 c. all-purpose flour
2/3 c. granulated sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 lg. egg plus 1 yolk
3/4 c. sour cream
5 T. butter melted
1 1/2 extract vanilla extract
1/4 c. almonds
ICING :
1/4 c. confectioner's sugar
1 1/2 tsp. whole milk
1/4 tsp. vanilla extract

Instructions

Preheat oven to 350 degrees. Grease and flour a 9-inch round baking pan.
In a medium bowl, combine raspberries and brown sugar; set aside.
CAKE: In a large bowl, combine the flour, granulated sugar, baking powder, baking soda and salt.
In a small bowl, whisk together eggs, sour cream, melted butter and vanilla extract. Stir into dry ingredients just until moistened; batter will be dense.
Spoon half of the batter into the prepared baking pan. Use an off-set spatula to spread the batter around evenly.
Top with raspberry mixture. Spoon the remaining batter over raspberries. You don't have to completely cover the raspberries. Sprinkle with almonds.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 15 minutes. Run a sharp knife around the edge to loosen it from the side.
ICING: In a small bowl, whisk together confectioners’ sugar, milk and vanilla extract; drizzle over the coffee cake; slice and serve.

Baileys Irish Cream Cheesecake

March 17, 2014 By Cooking Mamas Leave a Comment

Print Recipe

Baileys Irish Cream Cheesecake

Our rich and creamy, no-bake Irish cream cheesecake with an oatmeal cookie crust, is so easy to make! The hardest part, is having to wait overnight for the cheesecake to set!

Course: Dessert

Cuisine: Irish

Ingredients

9 oz. Mother's oatmeal crunchy cookies crushed
1/2 c. butter melted
2 (8 oz.) pkg. cream cheese room temperature
1 (1.5 oz.) shot Bailey's Irish cream
1/2 c. confectioner's sugar
1 1/3 c. heavy cream
2 oz. Chocolate shavings divided

Instructions

In a gallon-size Ziploc bag, crush the oatmeal cookies. Add the melted butter to the bag and squish together until well combined.
Immediately press the cookie mixture into the bottom of a lined 9 or 10-inch springform pan, using your hands or the back of a spoon. Place the cookie crust in the refrigerator for an hour.
While the crust is chilling, shave the chocolate. If your kitchen is warm, you should place the chocolate shavings into the refrigerator until ready to use.
In a medium bowl, whip the heavy cream until soft peaks form.
In a large bowl, beat the cream cheese until smooth and creamy. Beat in the confectioner's sugar and Baileys Irish Cream. Gently fold in the whipped cream until well combined. Stir in 3/4 of the chocolate shavings. Spread the filling evenly over the cookie crust. Refrigerate overnight.
Just before serving, remove cheesecake from the springform pan and sprinkle with the remaining chocolate shavings.

Coca Cola Braised Short Ribs with Polenta

March 9, 2014 By Cooking Mamas Leave a Comment

Print Recipe

Coca Cola Braised Short Ribs with Polenta

Tender, fall-off-the-bone short ribs, served over creamy polenta.

Course: Entrée

Cuisine: American

Servings:

Ingredients

2 T. Extra virgin olive oil
4 lbs. bone-in beef short ribs
Salt and pepper to taste
1 lg. yellow onion chopped
4 cloves garlic thinly sliced
3 c. coca-cola
1 c. instant polenta
4 oz. goat cheese crumbled
2 T. balsamic vinegar

Instructions

Preheat the oven to 325 degrees. In a Dutch oven, heat olive oil over high heat. Season the ribs with salt and pepper and cook, turning, until browned, 8 to 10 minutes. Transfer to a plate.
Discard all but 2 tablespoons grease. Add the onion and garlic and cook over medium heat for 4 minutes. Slowly add 1 cup water and stir, scraping up any browned bits. Add the coca-cola and ribs. Bring to a simmer, then cover; transfer to the oven and roast until tender, about 3 hours.
Transfer the ribs to a plate. Skim the fat from the sauce and discard; simmer the sauce over medium-high until reduced, 8 to 10 minutes. Stir in the vinegar; season.
Meanwhile, In a saucepan, bring 3 cups water to a boil. Whisk in the polenta and cook, stirring with a wood spoon, for 2 minutes. Remove from heat, stir in the goat cheese. Serve the ribs over the creamy polenta and drizzle with sauce.
Cook's Note: If you don't want to serve the ribs on the bone, pull off the cooked meat and pile it on the polenta.

Rainbow Pasta

March 5, 2014 By Cooking Mamas Leave a Comment

Print Recipe

Rainbow Pasta

My kids love this colorful spaghetti with butter and grated parmesan cheese OR top it with your favorite pasta sauce!

Course: Entrée

Cuisine: American, Italian

Servings:

Ingredients

8 oz. spaghetti divided
Gel food coloring your choice

Instructions

Fill 4 individual saucepans with 2 cups of water each, and bring to a boil. Add desired gel food coloring. (I used red, blue, green, and yellow)
Add 2 ounces of dry spaghetti to each pot. Boil according to package directions or until desired color is achieved. Drain and rinse colors separately.
Toss together and let the fun begin!

Dublin Coddle

March 5, 2014 By Cooking Mamas Leave a Comment

Print Recipe

Dublin Coddle

A hearty Irish dish with sausage, bacon or ham, potato and onion. Serve with a bottle of Guinness, and Irish soda bread, for sopping up the gravy!

Course: Entrée

Cuisine: Irish

Servings: -10

Ingredients

1 lb. thick-sliced bacon cut in 2-inch pieces
1 1/2 lbs. pork sausage links
4 lg. (about 2 lbs.) potatoes peeled and sliced
2 lg. onions quartered and sliced
1/4 c. chopped fresh parsley divided
Salt and pepper to taste to taste
2 c. chicken stock

Instructions

In large skillet, cook the bacon over medium heat, then drain on paper towels. Brown sausages in the remaining bacon fat; drain on paper towels and slice into 1-inch pieces.
Peel and slice potatoes about 1/4-inch thick. Peel, quarter, and slice onions. Chop parsley.
In a 5-quart Dutch oven OR casserole dish with lid, layer 1/3 of the potatoes, 1/3 of the onions. Season with a little salt and pepper, then layer 1/3 of the sausage and bacon over the onions. Sprinkle with a little fresh chopped parsley. Repeat layers two more times.
In a medium saucepan, bring the chicken stock to a boil. Pour over the potato casserole. Sprinkle with more chopped parsley if desired.
Cover and bake at 350 degrees for 50-60 minutes, until potatoes are just tender. Remove the cover and cook an additional 20 to 30 minutes, until the top is browned and potatoes are tender.
Cook's Note: If you prefer a creamier sauce, just add a little cream to the broth. Sliced carrots also make a nice addition to this dish. Chopped ham can be substituted for the bacon, if you wish.

Slow Cooker Pepper Steak

March 4, 2014 By Cooking Mamas Leave a Comment

Print Recipe

Slow Cooker Pepper Steak

Stir fried beef sirloin, slow cooked with onion, tomatoes and peppers, served over a bed of hot cooked rice.

Course: Entrée

Cuisine: Japanese

Servings:

Ingredients

2 lbs beef sirloin cut into 2 inch strips or 2 lbs. stew meat
garlic powder to taste
3 T. vegetable oil
1 beef bouillon cube
1/4 c. hot water
1 T. cornstarch
1/2 c. chopped onion
1 (14.5 oz.) can stewed tomatoes with liquid
3 T. soy sauce
1 tsp. granulated sugar
1 tsp. salt
1 lg. green bell pepper sliced
1 lg. red bell pepper sliced
hot cooked rice for serving

Instructions

Sprinkle the sirloin strips with garlic powder to taste. In a large skillet, heat the vegetable oil over medium heat, and brown the seasoned beef strips. You may need to do this in two batches. Transfer to a slow cooker.
In a small bowl or cup, dissolve the bouillon cube in hot water. Stir in cornstarch, until well combined. Pour mixture into the slow cooker with meat. Add chopped onions, stewed tomatoes with liquid, soy sauce, sugar, and salt; stir to combine.
Cover, and cook on HIGH for 3 to 4 hours, OR on LOW for 6 to 8 hours.
The last 30 minutes of cooking, add the sliced peppers and turn heat up to high (if it wasn't already on high).
Serve over hot cooked rice.

Slow Cooker Paella

March 1, 2014 By Cooking Mamas Leave a Comment

Print Recipe

Slow Cooker Paella

Delicious chorizo, chicken, and shrimp Paella made in your slow cooker! Who says you need a paella pan to make great paella?

Course: Entrée

Cuisine: Mexican

Servings:

Ingredients

1/2 lb. Andouille or Spanish sausage cut into pieces
1/2 c. diced onion
1 1/2 c. converted long-grain white rice uncooked
1 T. olive oil
1 (14.5 oz.) can diced tomatoes un-drained
2 1/4 c. chicken broth
1/2 tsp. salt
1/4 tsp. crushed saffron or 1/8 teaspoon turmeric
1 clove garlic minced
6 boneless skinless chicken thighs
1/4 tsp. paprika
1 c. frozen sweet peas thawed
1/2 lb. cooked medium shrimp peeled, tails intact or removed

Instructions

Brown sausage and onion in a skillet over medium heat.
In a 4 to 5-quart slow cooker, mix rice and oil. Stir in sausage and onions, tomatoes, broth, water, salt, saffron and garlic. Arrange chicken thighs in single layer over rice mixture. Sprinkle paprika over top.
Cover and cook on LOW for 5 to 6 hours.
About 30-35 minutes before serving, sprinkle thawed peas over the chicken. Arrange the cooked shrimp over the top.
Increase heat to HIGH. Cover and cook 20 to 30 minutes longer or until shrimp are heated through.

Brisket

March 1, 2014 By Cooking Mamas Leave a Comment

Print Recipe

Brisket

Makes an excellent brisket sandwich the next day!

Course: Entrée

Cuisine: American

Ingredients

1 (5 to 8 lbs.) beef brisket trimmed of most of the fat
1 (24 oz.) bottle ketchup or chili sauce
1 c. water
1 pkg. onion soup mix
3 onions sliced, optional
Salt and pepper

Instructions

Place trimmed brisket into a large baking pan. (I use a Dutch oven)
Mix ketchup or chili sauce with water and onion soup mix. Pour sauce over the meat, top with sliced onions, if using, and season with salt and pepper. Cover pan with foil or lid, and marinate overnight in the fridge.
Preheat oven to 275 degrees. Bake brisket covered for 6 to 8 hours, depending on how large the brisket is. Check for tenderness after brisket has cooked for about 5-6 hours. Meat should be fork tender and come apart easily, if not, cook for 1-2 hours more.
When meat is done, remove from the oven, let rest for 15-20 minutes. On a cutting board, slice the brisket against the grain. Return the sliced meat to the sauce until ready to serve, or place meat on a platter and spoon sauce over the top.
Serve with buttered mashed potatoes and onions, if using.