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.

img_8112.jpg

 

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.

 

 

Fried Catfish Po’Boy

Hi Everyone! Today I am posting about a fried catfish po’boy sandwich I made for dinner. I love po’boy’s. It is not a dish I grew up with but I have grown to love po’boys.
 

This dish is native to New Orleans, originating in the late 1920s during a railcar strike. While the origins of the sandwich are under debate, the best story revolves around a restaurant that provided the strikers or “poor boys” sandwiches.  Whether it is true or not, I like this story!

You can make a po’boy with just about any meat.  My favorite is the fried oyster po’boy. In fact, I was originally going to make a fried oyster po’boy but none of the stores in my area had oysters.  It was for the best.  I have never made oysters so it would have been an interesting experiment.  When I couldn’t find oysters, I saw some fresh catfish that I knew would work.
 
Actually, as a kid, I hated catfish. If you think about it, they are not very attractive and they are bottom feeders.
 
I have grown to appreciate catfish, especially when done right. There is nothing like biting into warm french bread filled with pan-fried goodness. The tangy remoulade paired with crunchy catfish made for an easy, satisfying dinner. 
 

Enjoy this recipe and let me know what you think.

Catfish PO’BOY ingredients:

– 2-3 fresh catfish fillets
– 1/2 cup cornmeal Salt and pepper, to taste
– 1-2 loaves of French bread

Cajun Remoulade Ingredients:

– 1/2 cups mayonnaise
– 1/2 tablespoons ketchup
– 1/2 tablespoons creole mustard
– 1/4 tablespoon parsley
– 1 tablespoon lemon juice (freshly squeezed)
– 1 garlic cloves
– 1/4 teaspoon Worcestershire sauce
– 1/4 teaspoon paprika

Catfish PO’BOY Directions:

1. Season both sides of the catfish fillets with a fair amount of salt and pepper. In a bag, add cornmeal and dip the catfish in the batter, then dredge in the dry; being sure to cover the fillets completely.
2. Gently drop the catfish in the hot oil and fry for 3 minutes and then drain on a platter lined with paper towels.
3. Add all the Cajun Remoulade ingredients in a blender and blend until thoroughly mixed.
4. To assemble the sandwich, spread the remoulade across the bottom 1/2 of the bread, then add lettuce and tomatoes. Next, lay the fried catfish on top. Close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with lemon on the side. Enjoy the catfish PO’BOY!!!

One Pot Jambalaya

I’ll be the first to admit that my husband is the New Orleans food cook in the house.  His family is from New Orleans and he takes pride in his traditional New Orleans dishes.  He has been making Jambalaya for a while now, usually with fresh shrimp.

Jambalaya Video:

Today my husband made Chicken and Sausage Jambalaya, my favorite.  I always think it is like gumbo, a meal that takes a ton of time to cook, but that is far from true.  Jambalaya is easy to prepare and ready in under an hour.  My kind of meal.
 
To start Jambalaya, chop your bell peppers, celery and onions, and sauté the veggies until they’re nice and soft.  Next, add meat.  My husband went with chicken and andouille sausage for this meal but you can use any protein. You can even use the meat from those grocery store roasted chickens. You save so much time with pre-roasted meat.
 
The last step is to pour in crushed tomatoes, broth, seasonings, and rice, and give it a good stir.  Once mixed, cover the Jambalaya and let it simmer on medium-low for about 30 minutes. Then VOILA, a one pot meal.

Jambalaya Ingredients:

* 1 tablespoons olive oil
* 1 tablespoon Cajun seasoning
* 10 ounces andouille sausage, sliced
* 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
* 1 onion, diced
* 3 garlic cloves
* 3 bay leaves
* 1 small green bell pepper, diced
* 2 stalks celery, diced
* 1 (16 ounce) can crushed tomatoes
* 1 tsp salt and pepper
* 2 tbs Worcestershire sauce
* 1 1/4 cups uncooked white rice
* 2 1/2 cups chicken broth

 

Jambalaya Directions:

1. Cut onions, bell peppers and celery. Set aside.

2. Cut chicken and andouille. Set aside.

3. Heat 1 tablespoon of olive oil in a large heavy cast iron pot over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute until browned. Remove with wooden spoon, and set aside. Leave drippings.

4. In the same cast iron pot, saute onion, bell pepper, garlic, bay leaves and celery until tender. Stir in crushed tomatoes, and season with pepper, salt, and Worcestershire sauce. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

5. Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

6. When rice is done, spoon jambalaya into a dish.

7. Flavor the jambalaya with additional seasonings to get the right taste/spice/heat level.

8. Enjoy the jambalaya!

Honey Barbecue Pulled Pork Sliders

 

Hi Everyone!  I’m back with my final pulled pork recipe for the week.  Earlier this week I featured Pulled Pork Nachos and Pork Loin Tacos on my blog. With these three recipes, my family and I ate an entire pork loin. And it wasn’t a struggle!
I wanted to make pulled pork sandwiches because they are a family favorite and an easy meal.  We only eat them when I have spare pork loin because it takes a lot of time to make juicy pulled pork to go in those buns.
I’ve been trying to make the perfect marinade for pulled pork for a while and I finally got it right this time.  I’ve always made it too sweet.  I was looking for a sweet, but  smokey sauce to simmer my pulled pork in.  After many, many, many tries – I’ve finally created the PERFECT pulled pork marinade.  Sweet, but smokey.
I adjusted my recipe to incorporate liquid smoke.  I also added apple cider vinegar and honey for sweetness.  After mixing all three ingredients in a pan, I added the pork to infuse the flavor.  It had everything I was looking for!
I have made pulled pork sliders before, but this time, my husband loved it!  I was so excited to get good marks from him.

Ingredients:

1/2 cup Worcestershire sauce
1/4 cup of liquid smoke
1 tbs garlic powder
1 tbs onion powder
1/2 cup of honey
1 lb pulled pork
1 tbs apple cider vinegar
1 cup of beef broth

Directions:

1.  Add pulled pork and broth in a pan and stir for 5-10 minutes until warmed through.  Add more or less depending on how much pork loin you have.  The pork loin should soak up the broth and make it juicy.
2.  Whisk together Worcestershire sauce, liquid smoke, apple cider vinegar, honey, garlic powder and onion powder in the same pan as the pulled pork loin and simmer until flavors are combined.
3.  Add marinated pork loins to buns.
4.  Add optional toppings (lettuce, slaw, pickles etc.) to buns and enjoy!

Beef Sliders with Mint Aioli Sauce and Jicama Fries

Hi everyone.  I have another recipe dedicated to Saint Patrick’s Day.  Ok you caught me – Beef Sliders are not traditional Irish fare but I made a “GREEN” mint aioli sauce to go with it.  I get points for the sauce.

This was a an easy slider recipe full of beef, cheese and sauce!  This recipe is perfect for  a simple weeknight dinner the whole family will enjoy.  Best of all – kids like it because they get to eat green burgers and dip their fries in green sauce.

I paired the beef sliders with jicama fries.  Why?  Well, I read an article about 10 non-potato french fries alternatives and I decided to make every alternative on the list.  I accepted the challenge, even though no one challenged me.

Jicama fries are super easy to make and actually taste great.  I made Yuca Fries a couple of weeks back and they did not turn out that great (in my opinion).  If anyone has a good recipe let me know and I will try again.

I had fun meal planning around Saint Patrick’s Day.  Now my kids feel I should inject color in every meal. I am not sure how I will be able to live up to this standard.
IMG_7654

 

 

Ingredients:

  • 1 cup mayonnaise
  • 1/4 cup coarsely chopped fresh mint
  • 4 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • salt and pepper, to taste
  • 2 medium jicama
  • 1 tablespoon olive oil
  • 1 lb ground beef, formed into patties

Directions:

  1. Preheat oven 375 degrees. Peel jicama and cut into fries. Transfer jicama slices in a large bowl and toss with olive oil, salt and pepper. Place fries in a single layer on a prepared baking sheet. Bake for 30 minutes or until crispy, turning halfway.
  2. Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until cooked through, about 3 minutes per side. Flip burgers and cook 3 minutes on other side. Remove burgers and put on a plate to rest.
  3. In a mixer, add mayonnaise, mint, garlic, lemon juice, salt and pepper and process all ingredients until blended.  Spoon a dollop of aioli onto each bun. Place burgers onto buns, season with pepper, and top with optional ingredients (tomato, cheese, lettuce, and pickles).
  4. Close buns and serve with fries and mint aioli sauce.

Watch this video for more insight into this meal.

Bangers and Mash

Hi everyone!  This week I am dedicating my dinners to Saint Patrick’s Day.  I did some research and found that Bangers and Mash is a favorite British and Irish dish.  Some believe the name bangers comes from the habit of the sausages bursting in the pan with a “bang” if cooked too quickly.  When I made this recipe, I definitely did not hear banging noises but I’m sure it happens – LOL.

Whenever I go to an Irish pub, Bangers and Mash is always on the menu.  It is a very simple dish and perfect for dinner.  The ingredients are inexpensive but it is still a substantial meal.  It is also a kid friendly meal that you don’t have to fight the kids to eat.

The only issue I had with bangers and mash is that I could not determine what type of sausage to use.  Luckily, the grocery store actually carried British Banger Sausage!!!  I do, however, think you can use just about any dinner sausage to make this meal stand out.

British Banger Sausage
British Banger Sausage

I normally make a plain onion gravy with bangers and mash but I saw many recipes adding a little mustard to the gravy.  I decided to try this to see how it tasted and it came out good – the mustard gravy was a smashing success!

In the future, I will definitely add some mustard to my gravy.  I think it gives it an extra flavor boost.

Ingredients:

  • Sausages
    • 1-2 lbs British Banger Sausage (or any dinner sausage)
  • Potatoes
    • 6-8 baby red potatoes,
    • 1/2 cup milk
    • 1 tbs butter
    • 1/2 cup of plain greek yogurt
    • Salt and ground black pepper
  • Gravy
    • 1 large onions, peeled and thinly sliced
    • 2 tbsp butter
    • 1 tsp sugar
    • 1 tsp balsamic vinegar
    • 4-5 cup of beef stock
    • 4 tsp corn starch
    • 4 tsp cold water
    • 1 tbsp mustard
    • Salt and ground black pepper

Directions

  1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.  Combine potatoes with butter, milk, yogurt, salt, and pepper. Mash together until smooth and creamy.  You can remove the skin but it is not necessary.
  2. In a large frying pan, turn the heat to medium and add sausages. Fry until the sausages are cooked through, turning them from time to time – about 20 minutes. Once done, keep warm until the potatoes and  gravy are ready.
  3. Melt butter in a large saucepan over a gentle heat. Add the onion and cook 1-2 mins or until the onions are soft.  Add the sugar and vinegar to the onions and stir well for another minute or so.  Add the stock and boil for 5 minutes.  In a separate cup, mix corn starch with cold water and make a thin paste. Pour the starch mixture into the gravy, add mustard and raise the heat to high.  Boil for 10 minutes or until the gravy is thick. Keep warm until ready to serve.
  4. Serve the potatoes, sausages and gravy together.