Corned Beef and Cabbage

 

Hi everyone! This week I made corned beef and cabbage and now I have leftovers. I had to make corned beef hash.  Corned beef hash is very special to me.  My mom would make it for breakfast growing up and I would devour it.  Growing up, my mom would open a can of hash and cook it until it was crispy.  I loved it.
Fast forward twenty-something years later, I went to a breakfast restaurant and I saw corned beef hash on the menu.  I ordered it expecting corned beef in a can.  To my surprise, there was real corned beef in my hash.  It was so good.  I savored every bite.
The experience ruined me.  I can never eat corned beef hash in a can again.  Having homemade corned beef takes this traditional meal to a whole new level.  Try this recipe and let me know what you think.

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Corned Beef Hash Ingredients:

1 tbs butter

8 ounces cooked corned beef, diced

1 onion, finely chopped

1 bell pepper, finely chopped

(2) medium baking potatoes or (4) baby red potatoes, peeled and shredded

pepper, to taste

1/2 cup shredded cheese

Corned Beef Hash Directions:

1. Heat the butter in a medium skillet over high heat. Add the diced red potatoes. Cook till browned.

2. Add shredded corned beef, diced onions and diced bell peppers. Cook, stirring with a spatula until all ingredients are mixed.

3. Add pepper.  No need to add salt, as corned beef can be naturally salty.

4. Pat down, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the corned beef hash as it browns evenly, about 15 more minutes.

5. Sprinkle shredded cheese over the corned beef hash and let it melt, about 1 minute.

6. Add an optional fried egg to serve.

7. Enjoy the corned beef hash

 

 

 

Corned Beef and Cabbage

 

Hi everyone! This week I made corned beef and cabbage.  I know, I know, I should have made this for Saint Patrick’s Day but I didn’t. Never mind that the dish is rarely eaten in Ireland.  I have had a craving for corned beef since March and I finally got around to making it.   
 
My mom used to bake corned beef in the oven and it always came out delicious.  I remember one of my first cooking lessons was my mom teaching me how to properly cut corned beef.  Such an important tip – I cut it the wrong way once and it was tough.  You’ve gotta cut against the grain.
The traditional way to cook corned beef is to boil it, both the beef and the cabbage.  I like it best in the oven – hand’s down.  But, I don’t have time for that anymore.  I always put it in a crockpot.  I used a pressure cooker once and it was good, but not amazing.  On a side note, the pressure cooker disintegrated my cabbage.  The experience traumatized me and now I cook my cabbage in a pan.
 
Try this recipe and let me know what you think. 

 

 

 

 

Corned Beef and Cabbage Ingredients:

1-2 lbs Corned Beef

1 peppercorn spice packet (comes with corned beef)

1 Onion

4 medium Red Potatoes

1 12 Ounce Bottle of Dark Beer

1 cup of beef Broth

2 tbs cinnamon

1 tbs dry mustard

1 tbs allspice

1 tbs nutmeg,

1 tbs pepper

1 tbs clove

3 garlic cloves

1 tsp melted butter

1 head Cabbage, chopped

Corned Beef Cabbage Directions:

1. Quarter the potatoes. No need to peel

2. Slice the onion thinly.

3. In a large slow cooker, place the potatoes and onions on the bottom of the slow cooker

4. Add the corned beef on top of the potatoes and onions.

5. Sprinkle the peppercorns on top of the corned beef. Sprinkle other spices ( half of cinnamon) on top of the corned beef. No salt is necessary as corned beef can be naturally salty.

6. Pour the beer and broth over the ingredients.

7. Set on low and cook for 6-8 hours.

8. Quarter cabbage and then slice thinly. In a separate pan, add butter and garlic and cook until fragrant. Add sliced cabbage.

9. Add 1tsp of cinnamon, 1/2 cup of juice from corn beef, and salt and pepper. Stir and let cabbage simmer, covered, for 15-20 minutes or until desired tenderness is reached.

10. Slice the Corned Beef against the grain and serve with cabbage, potatoes and onions.

11. Enjoy this corned beef and cabbage recipe.

 

 

Saint Patrick’s Day Chicken and Waffles

Today my good friend and I were chatting while hungry (very dangerous). We were discussing the best food trucks in town. I told her about this barbecue truck I liked and she told me about a new chicken and waffle food truck she liked. She described the most heavenly chicken and red velvet walnut waffles. I was really hungry by the end of our conversation so I asked her where I could find this truck. She said the truck posted its whereabouts on instagram. I am so bad at technology and directions that I decided it was better to make my own at home. Definitely faster than looking for the truck. Instead of making red velvet, I thought it would be cool to make them green in honor of Saint Patrick’s Day.

First I got my party wings and tossed them in a flour, salt and pepper ziplock bag. Next, I laid the wings on a lightly greased baking pan and sprayed them with some olive oil. I put the wings in the oven for 25 minutes at 375 degrees. I turned them and let them cook another 20 minutes. I waited until they were brown and crispy.

While the wings were cooking, I made the waffles. I didn’t have a lot of green food coloring so I hoped what I had would be enough.

After the waffles were done, I pulled the wings out of the oven and put the two items together. They were perfect. My family loved the festive meal. My daughter thought we were doing a Seuss themed dinner and wanted green eggs to go with her waffles.

Waffle Ingredients:

• 2 cups flour

• 1/4 cup honey

• 1 tbsp plus 1 tsp baking powder

• 1 tbsp cocoa powder

• 1/2 tsp salt

• 1 3/4 cups milk

• 1/3 cup butter melted

• 2 large eggs

• 2 tsp vanilla extract

• 1/2 tsp apple cider vinegar

• 2 tbsp green food coloring

Waffle Directions:

1. Whisk the flour, sugar, baking powder, cocoa and salt in a large bowl. In another bowl, whisk the milk, melted butter, eggs, vanilla, honey, food coloring and vinegar. Make a well in the flour mixture and pour the milk mixture in. Wisk until barely smooth.

2. Heat your waffle iron according to the manufacturers instructions. Spray the waffle iron with cooking spray and then pour batter into the center of the waffle iron. Let it cook until crispy and GREEN.

Wings Ingredients:

• 1-2 lbs of chicken wings

• 1 cup flour

• salt and pepper

• olive oil cooking spray

Wings Directions:

1. Preheat oven to 375 degrees.

2. After cleaning wings, dry them well with paper towels. Dryer wings are more crispy.

3. Combine flour, salt and pepper in a plastic bag. When thoroughly mixed, add wings. Shake well.

4. Line a large baking sheet with foil and spray with olive oil just slightly.

5. Add wings to the pan and spray with olive oil cooking spray.

6. Bake for 25 minutes and turn.

7. Bake for another 15 to 20 minutes or until crispy and done.

Watch this quick video for more: