Posted in Food, Holidays & Birthday

Happy St. Patrick’s Day

It’s been a whirlwind week!  I can’t believe the weekend’s almost here.  Time seems to fly right on by, doesn’t it?  This is house cleaning week, but I’ve still managed to cook every night and yesterday I even baked.  Today I’m crock-potting two corned beefs, (Is beefs a word, lol – sounds gross!) two briskets, two pieces of corned beef; one to eat tonight and one to make Reubens this weekend.  We love corned beef in this house, so much so that a few weeks ago my oldest requested it and that rarely happens, unless it’s a request for pizza. But with St. Patrick’s Day coming up, I postponed making one until today.

For our St. Paddy’s Day menu, we’ll be having:

Ranch Deviled Eggs

6 hard boiled eggs
1 1/2 t. dry ranch salad dressing mix
3 T. mayo
1/2 t. yellow mustard
2 T. finely chopped green onions, optional
Finely chopped red bell pepper, optional

Remove shells from eggs.  Halve eggs lengthwise or crosswise.  Carefully remove yolks from eggs, place in small bowl.  Mash yolks with fork.  Add dressing mix, mayo, mustard and onions; mix  well.

Lightly spoon or pipe mixture into egg white halves (I put the mixture in a plastic sandwich bag, cut the tip off and pipe it in.  Then toss the bag, no muss, no fuss).  Sprinkle with red bell pepper. (I like to mine with parsley & paprika.)

Serve immediately or refrigerate until serving time.

1 serving = 60 cal., 5 g. total fat, 0g carb, 3 g. protein

Exchanges: 1/2 fat

IMG_0219.JPG

Spicy Corned Beef *
Makes 18-20 servings

2 corned beef briskets
1 medium onion, halved
1 medium carrot, cut into chunks
1 celery rib, with leaves cut into chunks
1 T. mixed pickling spices
1/3 c. packed brown sugar
1 t. prepared mustard
1/2 c. sweet pickle juice

Place corned beef in a large Dutch oven, cover with water.  Add the onion, carrot, celery and pickling spices.  Bring to a boil.  Reduce heat, cover and simmer for 2 1/2 – 3 hours or until meat is tender.

Transfer corned beef to a 13 x 9 x 2″ baking dish, discard broth and vegetables.  Score the surface of meat with shallow diagonal cuts.

In a small bowl, combine brown sugar and mustard, spread over meat.  Drizzle with pickle juice.  Bake uncovered at 325* for 1 hour, basting occasionally.

*Although I’m cooking my corned beef in the crock pot, I’m following the rest of this recipe.  I always add to the spices that come with the corned beef.  Usually just mustard seed and peppercorns, but for today’s meal, I added coriander, ginger, peppercorns, mustard seed & mustard powder, cardamom and bay leaves.  So yum and it smells divine!

Ham & Potato Pancakes *
Makes 4 servings, 4 pancakes each

3/4 lb. yukon gold potatoes, peeled, grated and squeezed dry (about 2 cups)
1/4 c. finely chopped green onions, green parts only
2 eggs, beaten
1 cup finely chopped ham (4-5 oz)
1/4 c. all purpose flour
1/4 t. salt
1/4 t. black pepper
2-3 T. vegetable oil
Chili sauce or milk fruit chutney (optional)

Combine grated potatoes, green onions and eggs in large bowl, mix well.  Add ham, flour, salt & pepper, mix well.

Heat 2 T. oil in large heavy bottomed skillet.  Drop batter by heaping tablespoons and press with back of spoon to flatten.  Cook over medium high heat 2-3 minutes per side.  Remove to paper towels to drain.  Add remaining 1 T. oil, if necessary to cook remaining batter.  

Serve pancakes with chili sauce or chutney, if desired.

*Yes, it’s a bit odd to have ham & corned beef, but the better half said these looked so good so, why not.  No rules here!

I have also decided to make Beer Cheese with Pretzels, simply because the better half and I purchased a bunch of those pretzels they sell at fairs and so forth and we still have one sleeve left, so I’m going to try to use them up!

Beer Cheese

1 8 oz. brick cream cheese
1 8 oz. bag cheddar cheese
1 bottle Corona beer

Pour beer in saucepan, simmer 2-3 minutes.  Cut up cream cheese and stir until combined, add cheddar cheese and stir until combined.  Garnish with sliced green onions.

I will also be cooking cabbage.  Just frying it with some butter, salt & pepper and onion in a cast iron skillet.  Nothing fancy, but still very tasty!

Hope everyone has a terrific & sober (hehehe) St. Patrick’s Day!

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Author:

A work in progress, always trying to better myself and find my purpose.

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