Corned Beef and Cabbage

Corned Beef and Cabbage is a really good dinner with lots of left over options. One of my favorite is a Ruben sandwich the next day.  It can be cooked on the stove, in the oven or in a slow cooker.  I usually pick the slow cooker because I think it is the easiest.

 

 

 

Corned beef and Cabbage



 

 

 

 

Put the Corned Beef in a crockpot and pour some chicken bouillon in the bottom to cover the meat.  Season with whatever kinds of season you like.  I used garlic, celery salt, paprika, cumin, and salt and pepper.  One teaspoon of each will work or more if you want it a little spicier.  The Corned Beef has a flavor packed as well and you can sprinkle that over the meat if you like. 

 

 

I slice up usually 6 red potatoes, 1 pound of small carrots and ½ a head of cabbage cut up. 

 

 

Put the veggies on top of the corned beef and cabbage and cover.  Cook on high for at least 3 hours but I think 5-8 is a better.  The corned beef should have an internal temperature of 145 degrees. 

 

Enjoy



Other slow cooker corned beef recipes

Crispy Chicken

This crispy chicken is baked in the oven and is so moist yet crunchy on the outside.  I used a rub which was very spicy and it was still there when we ate the chicken.  It is a great alternative to fried chicken.






Crispy Chicken

The rub I created was made of about 4 Tbs of each of the following ingredients except salt for 3-5 pounds of chicken.  Paprika, chili powder, garlic power, oregano, ground rosemary and tyme, Tai chili powder, poultry seasoning, celery salt, black pepper, Chipotle seasoning, and no salt Mexican seasoning.  I put in only 1Tbs of salt.

I rubbed the chicken with all the spice that I mixed up.  I rubbed it well on the both side.

I put the chicken in the oven and baked the chicken.  It is the heat of the oven that makes it crispy chicken so frying is not needed.

Bake on 350 degrees for about 60 minutes until the meat is 170 degrees.  During the last 20 minutes of cooking you can add a sauce of your choice to the chicken.  I added bbq sauce to the crispy chicken and it was out of this world. 

The Crispy chicken recipe was delicious and the skin was crunchy like it was coated but I did not.

Enjoy


Other Chicken recipes

Beet Salad

This is a wonderful beet salad that is a great cold salad that is full of protein.  It is easy to make and will last refrigerate for up to a week. 

Beet Salad

I used 1 can of beets but you can cook fresh beets.  You will need 3-4 Bulbs for this salad.  I don't always have the time or you may not be able to get them all year round.

I then added one can of garbanzo beans drained and 1/4 a red onion diced. 

I put a little olive oil and the juice of half a lemon.   I seasoned it with salt, pepper and rosemary. 

You can add any amount of shredded parmesan or Romano cheese.  Add any additional seasoning you like.  Taste along the way and add more seasoning if you want.

Stir and let it the beet salad sit in the refrigerator until you are ready to serve.

Enjoy

 More Beet Salads

Beer Cheese Soup

This is a wonderful beer cheese soup that will warm you up and give you the extra protein you need to do all that spring cleaning.  I you don't want to add the beer you can just add a little more chicken broth to equal that amount of beer you would normally add.  Either way this soup is wonderful.  I paired it with some cornbread.  That recipe is in this blog if you want to look that up too.

 

 

Beer Cheese Soup

 

 

 

 Sauté onion and garlic together for a few minutes then add 1 cup celery and carrots to the pan and cook until soft.  Add 1tps hot pepper sauce, ½ tsp cayenne, ½ tsp salt and pepper or more if you like any of these ingredients.   

 

Add 3 cups of chicken broth, and 2 cups of beer, 1/3 cup butter and stir to combine.  Add slowly while stirring 1/3 cup flour. 

 

 

Add 4 cups of milk or half and half.  Stir until mixed well.  Add 6 cups of shredded cheddar cheese or more if you like it creamy.   Then add 1/3 cup of cream cheese and 1/3 cup of sour cream.

 

Last thing to add to this beer cheese soup is 2 TBS of Worcestershire Sauce, 1 TBS Dijon mustard, and 1 tsp dry mustard.

 

Simmer the beer cheese soup for 10 minutes and serve.  I made cornbread to go with the recipe that is in this blog a couple of days ago.

 

Enjoy

 

Best soup recipes

 

 

Tuna Crunch wrap

Tuna crunch wrap some one of my favorite dishes that are mostly gluten free and I will share those from time to time.  Here is one of my favorites.

 

Tuna Crunch wrap

 

 

Pre heat the oven to 350

 

I started to sauté some peppers, carrots and cabbage.   Season well and set aside. 

I used gluten free tortillas for the wraps.  I mixed up some tuna with some sriracha sauce and some gluten free mayo. 

 

 

I then took the tortilla and laid them out and put some of the tuna mixture, some vegetables, and cheese.

 

I wrap them so the seam is on the bottom and put them in the oven for about 20 minutes.

 

Tuna Crunch wraps are a great hot sandwich.  Add whatever topping you like.  I added some verda sauce.  The next day I took one for lunch and it was still very good.
 

Enjoy



Gluten free products

Potato Nachos

Potato Nachos is such a simple yet tasteful recipe. This is a great recipe for date night and I think the kids would love it too as well.  Hope you enjoy as much as I did.



Potato Nachos

 

 

 

Pre heat oven to 350

You start by cooking two medium potatoes.  I had leftovers from some baked potatoes.  I sliced them up and layered them on a greased pan.  To build the potato nachos I seasoned the slices potatoes with some salt pepper and paprika.  I put some green and red peppers, onions, and mushrooms in on top of the potatoes. 

You can add any or all of these ingredients above.  If you love something special on your nachos that I have not added go ahead and add that to the mix.

 

I layered some pepperoni but you can add any kind of meat you desire.

 

Cheese on top of that and pop the potato nachos into the oven for about 20 minutes or until everything is hot and melted.  The amounts of cheese and peperoni are up to you so go wild if you want.

 

 

Top with sour cream and the sauce of your choice.  Potato nachos are a wonderful next day lunch because there is always some left over.

 

 

 Enjoy.

Nacho recipes

Chocolate Toffee

This is an easy recipe to make and you probably have most of the ingredients in you cupboard.





Saltine chocolate toffee

I didn't make a full batch so the pictures are for only half the recipe.

Lay 40 saltine crackers in a pan lines with tin foil. Over medium heat melt 1 cup of butter with 3/4 cup brown sugar. Cook for 1-2 minutes or until thick. Pour over crackers and bake on 350° for 8-10 minutes.

Sprinkle 2cups of chocolate chips over baked crackers. Allow chips to melt then spread evenly. Sprinkle with toffee bits.

Refrigerate about 1 hour. Break apart and store in airtight container.  It is truly delicious.





 Enjoy



Candy Recipes