f Sarah Lynn's Sweets

Crockpot Cajun Brisket


You may have noticed my blog has been a bit more on the savory side this summer. Recently I've made some spicy breakfast sandwiches, chicken salad croissants, spicy zucchini baked fries, and veggie teriyaki skewers. I have some ideas of sweets I plan to test out soon, but for now I'm sticking with the savory side of recipes.

Work has been very hectic lately, so crockpot meals are a must during the week. Whether its roast with potatoes and carrots, bbq chicken, or chicken tacos (sharing later this week), it's nice to have dinner ready whenever work is over.

Today's recipe is a flavorful brisket that tastes like it has been cooking in the oven all day, but without heating the house up! The brisket is a crockpot modified version of the Pioneer Woman's Cajun Brisket recipe. It starts with a spice rub that you put on the brisket and let sit in the refrigerator overnight. The spice rub adds a ton of flavor, but then you add even more dimension to the dish with veggies, tomato paste, and coffee. The brisket was tender, flavorful, and a new favorite for my husband and I!

Cajun Brisket ingredients:
  • Spice rub
    • 2 tbs kosher salt
    • 1 tbs seasoned salt
    • 1 tbs onion powder
    • 1 tbs garlic powder 
    • 1 tbs paprika
    • 1 tbs ground black pepper
    • 2 tsp cayenne pepper
    • 2 tsp lemon pepper
    • 1 tsp ground thyme
    • 1 tsp ground oregano
    • 2 tbs brown sugar
  • 6-8 lb beef brisket
  • 4 stalks celery, chopped
  • 4 cloves garlic, chopped
  • 2 onions, sliced
  • 2 green peppers, sliced
  • 28 oz diced tomatoes in liquid
  • 6 oz tomato paste
  • 2 cups strongly brewed coffee
  • Chopped parsley
Cajun Brisket instructions:
  • The night before cooking, mix together the spice rub
  • Cover the brisket with the spice rub on all sides
  • Wrap the brisket tightly with plastic wrap
  • Refrigerate overnight
  • Place in crockpot
  • Top with the chopped garlic and celery, and the sliced bell pepper and onion
  • Pour tomatoes and tomato paste over top and stir
  • Finish it off by pouring the coffee over the top
  • Heat on low for 6-7 hours
  • Serve with chopped fresh parsley
Enjoy this flavorful brisket!



Spicy Sausage and Biscuit Sandwich


During the busy work week, my typical breakfast consists of oatmeal, toast, or anything quick and easy! Whenever we have a lazy Saturday, though, we enjoy cooking a big breakfast. One of my favorite breakfast dishes are my lemon blueberry pancakes

We recently tried a spicy, cheesy twist on a sausage and biscuit sandwich that is delicious. It's based on a Pioneer Woman recipe, with a few modifications. The bread for the sandwich is a cheddar biscuit seasoned with cayenne - yum! These were my first attempt at making biscuits by scratch on my own, usually my husband takes care of the biscuits. It's another recipe I can mark off of my recipe bucket list!


The sandwiches have the flavor kicked up another notch by seasoning the sausage patties with cayenne.

Spicy Sausage and Biscuit Sandwich ingredients:
  • 3 cups all-purpose flour
  • 1/3 cup powdered milk
  • 5 tsp baking powder
  • 1 tbs sugar
  • 2 tsp cream of tartar
  • 2 tsp kosher salt
  • 1 tsp cayenne pepper (more or less depending on your taste)
  • 1 stick cold butter, cut into bits
  • 1/2 cup shortening
  • 1 cup grated Cheddar
  • 1 1/2 cup buttermilk
  • 4 tbs melted butter
  • Breakfast sausage seasoned with cayenne pepper

    Spicy Sausage and Biscuit Sandwich instructions:
    • Preheat oven to 450F
    • Whisk together flour, powdered milk, sugar, cream of tartar, salt, and cayenne pepper
    • Use a pastry cutter to blend in butter bits and shortening, blend until combined
    • Mix in cheese
    • Fold in buttermilk
    • Flour a surface and turn dough out onto the surface
    • Fold dough and press into a circle around 1 inch thick
    • Cut out biscuits with biscuit cutter or glass
    • Place biscuits in cast iron skillet
    • Brush with butter
    • Bake 10-12 minutes
    • Fry sausage patties in a skillet over medium heat until cooked through
    • Season both sides of sausage patties with cayenne pepper
    • Create delicious spicy sandwich with biscuit and sausage

    Chicken Salad Croissant


    Chicken salad is one of my favorite sandwiches, especially when it comes on a flaky, buttery croissant. I love the tang and crunch of this classic dish! When you order it at a restaurant, though, you never know quite what to expect...there are so many versions. I've had so many different styles that I've enjoyed, but I do have a few preferences. For example, I really don't like grapes in my chicken salad. I don't know what it is, I enjoy snacking on grapes...but I am not a fan or them in my sandwich. Pecans and celery, though, are a must. The flavor and crunch makes the sandwich!

    I was craving chicken salad the other day, so I decided I would try and make my own so I could have it exactly the way I prefer! I have a bucket list of recipes I've been wanting to try or dishes that I wanted to try and make a homemade version of, chicken salad was on this list. I noticed a recipe in a cookbook my mom gave me recently for one of my favorite restaurants back home. This recipe is pretty basic, but it was delicious! I made a batch up and ate off of it all week for lunch. Next time, I'd like to experiment with some additional herbs to enhance the flavor, but this is a quick and easy version that still tastes great.


    I made a few changes to the recipe including leaving out the grapes, shredding the chicken rather than cubing, and using low-fat mayonnaise.


    Chicken Salad Croissant ingredients:

    • 2 cups shredded cooked chicken (or cubed, I just prefer shredded in a sandwich)
    • 1/2 cup finely-chopped celery
    • 1/2 cup chopped pecans
    • 1/2 cup low-fat mayonnaise
    • 1 tsp salt
    • Dash of freshly cracked black pepper
    • Croissants
    Chicken Salad Croissant instructions:
    • Shred cooked chicken breast
    • Chop celery and pecans
    • Combine chicken, celery, pecan, mayonnaise in a bowl
    • Season with salt and pepper
    • Mix together to combined seasoning throughout
    • Refrigerate 1-2 hours before serving
    • Using a bread knife, carefully slice croissants down the middle
    • Spoon chicken salad in croissants and enjoy!