H is for Hash

Turn that leftover Corned Beef and Cabbage Boiled Dinner into breakfast the following day with this delicious Hash topped with a Fried Egg. 

You will be wishing you had more leftovers......

A Little Luck o' the Irish to You and a Recipe to Help You Celebrate!!

 Each year I celebrate my brother, Dick's, birthday by inviting him and his wife Jackie over for a Corned Beef dinner.  This year I glazed that Corned Beef with Orange Marmalade and Whiskey.  It was scrumptious!!

Grilled Rachel Tacos #ImprovCookingChallenge

Change up your Taco Tuesday and use up some of that leftover Corned Beef that you will be cooking up next week with this fun take on a Rachel Sandwich.

It's time for the monthly Improv Cooking Challenge......

Corned Beef and Cabbage Soup #FoodieExtravaganza

This soup is a great way to use up leftover corned beef after St. Pat's Day however it is so delicious that you aren't going to want to wait another whole year to enjoy it.  Luckily it is just as delicious using a thick slice of corned beef from the deli.

The Foodie Extravaganza Gang are sharing Leftover Makeovers with Corned Beef today in anticpation of the upcoming celebrations......

Instant Pot Corned Beef with a BBQ Whiskey Glaze #MultiCookerMonday

Corned Beef cooked until tender in half the time using an Instant Pot and then coated with a BBQ Whiskey Glaze and placed under a broiler until glazed and sticky.  Who says Corned Beef is only for St. Patrick's Day?

It is Multi-Cooker Monday.  Come on in.........

Ireland and France Collide #SoupSaturdaySwappers #Winophiles

Top o' the Mornin' and Happy St. Patrick's Day.  To honor this holiday I am sharing a recipe for Corned Beef Colcannon Soup that I served alongside a Rhone wine from France.  Hence the name of my post today.

Besides St. Patrick's Day we are also celebrating Soup Saturday Swappers and The French Winophiles events.  Hence the theme of my post today.

Let's start with Soup Saturday.  Soup Saturday is a fun group that I started where we share soup/stew recipes on the 3rd Saturday of each month based on a them chosen by one of our members.  This months theme was chosen by Sally of Bewitching Kitchen.  Sally invited us to Say Goodbye to Winter and share a soup that Soothes the Soul and Chases Away those Winter Blues.

I don't know about you but I am over this cold weather and waaaaaay ready for Spring.  Should you be interested in joining Soup Saturday Swappers just leave a comment below along with your blog name and I will be happy to invite you.

St. Patrick's Day is the first Spring Holiday in my mind so I thought making an Irish Soup was the perfect way to celebrate with Sally this month.

The third Saturday of the month is also when I join my friends from The French Winophiles in an exploration of French Wines.  This month we were invited to learn about Rhone wines by Liz of What's in that Bottle.  You can read her invitation post and take a look at the beautiful winery, Hermitage Chapoutier, who provided each blogger with three wonderful bottles of wine for this event.

Our wine groups are often able to provide samples of the wines from the appellations and/or wineries that we are showcasing.  All opinions on said samples are purely those of the individual blogger and nothing other than a "thank you" is expected of us.  I have received no monetary compensation for this post.

I am showcasing the Luberon "La Ciboise" Blanc today with my soup.  It is named after the owner, Michael Chapoutier's grandfather's home.  It is organically farmed.  It is grassy, citrusy and acidic.  I thought that it was better with food than without, however that didn't stop me from enjoying the remainder of the bottle after dinner.

While this is not a pairing I would have made had these three events not coincided, it was a fun experimentation.  The pairing was helped immensely by the northwoods mixture of mushrooms in the soup.  The earthiness of the mushrooms balanced very nicely with this white wine.  I was pleasantly surprised.

I also served the Les Meysonnieres with a Maple Glazed Corned Beef Dinner.  The Lex Meysonnieres is a dry, fruity wine featuring Syrah grapes.  I enjoyed it more on it's own than with this dinner.  I guess I think corned beef is better suited for beer than wine.

The recipe for this soup was based on one found in Cuisine at Home.  I modified it quite a bit and it turned out hearty, rich and delicious.  I urge you to garnish it with the horseradish sauce.  It added great flavor to this soup.  

You will find links to more Say Goodbye to Winter soups and thoughts about the Rhone wines and the pairings that were enjoyed in links following this recipe.  Happy St. Patrick's Day.

Corned Beef Colcannon Soup

adapted from Cuisine at Home

1 oz. dried North Wood Mushroom Blend

3 1/2 c. water

1/2 Vidalia onion, diced

2 carrots, scraped and diced

2 stalks celery, diced

4 cloves garlic, minced

4 T. butter

1 T. tomato paste

salt and pepper to taste

1/2 c. wine (I used the Luberon)

6 c. beef stock

2-3 c. cooked corned beef, diced

1/2 c. instant barley

4 med. Yukon gold potatoes, peeled and cut into bite size dice

1 bay leaf

1 t. dried thyme

1 bunch kale, stemmed and chopped

1 T. red wine vinegar

1/2 c. sour cream

1 T. horseradish

Bring the water to a boil.  Place the mushrooms in a bowl and pour the boiling water over them.  Let sit for at least an hour and up to 4 hrs.  Remove the mushrooms from the water and set aside.  Pour the water through a mesh strainer lined with cheesecloth and reserve the liquid.

Melt the butter in a large soup pot over med high heat.  Add the onions, carrots, celery, garlic and tomato paste.  Season with salt and pepper. Cook and stir until fragrant.  Deglaze the pan with wine, cooking until reduced and thickened.

Add the beef stock, reserved mushroom liquid, mushrooms, corned beef, barley, potatoes, bay leaf and thyme.  Bring to a boil, reduce heat to a simmer and cook for about 30 minutes, until potatoes are tender.  Add the kale and vinegar, cook until wilted.

In a small bowl combine the sour cream and horseradish.

Ladle soup into bowls and garnish with a dollop of the horseradish cream.  Print Recipe

Say Goodbye to Winter Soups

An InLinkz Link-up

More Pairings with the Wines of Rhone Valley

• Gwendolyn Alley at Wine Predator tells us about “Duck à l’Orange with M. Chapoutier’s Biodynamic, Organic Rhone Wines”
• Jill Barth from L’Occasion writes about “Braille on the Label and Other Pioneering Moments of Chapoutier”
• J.R. Boynton from Great Big Reds writes about “The Dark Side of Syrah, with Domaine Fondreche Persia 2012 (Ventoux)”
• Jeff Burrows from Food Wine Click shares “Northern Rhone Wines and My Steak Tartare Disaster”
• David Crowley at Cooking Chat at tells us about “London Broil Steak with Châteauneuf-du-Pape”
• Rob Frisch at Odd Bacchus writes about “Return to the Rhône”
• Susannah Gold at Avvinare writes about “Rhône Gems from Chapoutier in Chateauneuf, du Pape, Crozes-Hermitage, and Luberon”
• Nicole Ruiz Hudson at Somm’s Table tells her story of “Cooking to the Wine: Les Vins de Vienne Gigondas with Gratinéed Shepherd’s Pie”
• Camilla Mann from Culinary Adventures with Camilla shares a post on “Sober Clams + a French Syrah”
• Jane Niemeyer at Always Ravenous shares “Bison Burger Paired with Northern Rhône Syrah”
• Martin Redmond Enofylz at shares “A Taste of The House of Chapoutier”
• Rupal Desai Shankar at Syrah Queen writes about “Chapoutier: King of the Rhône”
• Lauren Walsh at The Swirling Dervish writes about “France’s Rhône Valley: Mountains, Sea, Wind, and Wine”
• Michelle Williams at Rockin Red Blog writes about “Maison M. Chapoutier: Expressing Terroir Through Biodynamics”
• Wendy Klik at A Day in the Life on the Farm talks about when "Ireland and France Collide"
• Liz at What's in that Bottle invites us to "Get to know the Rhone Valley with Michel Chapoutier"
• Payal Vora at Keep the Peas shares "The Rhone: A Taste Of Terroir With The #Winophiles"

An Amazing Corned Beef Recipe and the Weekly Menu

I had my brother, Dick, and his wife, Jackie, over for dinner last Sunday.  I had found this interesting recipe for Maple Glazed Corned Beef over at my friend Colleen's blog.

I didn't take many photos because, to be honest, I wasn't planning on blogging about this corned beef other than to mention it in my next Winophiles post.  

That was before we tasted it.  Then, it was devoured so quickly, there was nothing left to take pictures of....perhaps I should have shown you the empty plates!!

This is absolutely going to be our corned beef recipe every time I make it from now on. Since it was not my normal Corned Beef and Cabbage, which is also very good, I decided to saute up some cabbage in butter with onions and mushrooms as a side dish.  That was also very delicious.  I served up some of my Smashed Redskin Puffs and this was the perfect dinner.  It will NOT only be served during March, I can guarantee that.

I adapted Colleen's recipe very slightly, including the seasoning packet that come with the corned beef brisket when cooking and omitting the peppercorns.   I cooked my Corned Beef in the slow cooker on Saturday.  Trimmed and refrigerated it and then rewarmed it for half an hour, covered, before adding the glaze and baking it, uncovered, for another 15 minutes. 

We loved it so much that I am making it again, for just Frank and I, tomorrow so that I have some leftovers for another recipe I have planned for this month.  

Sunday we are taking our Little Miss to see Seussical the Musical and then having dinner out. 

Shower day for Aunt Irene is now moved to Tuesday's so we will be picking up carryout on the way. 

You will find my Weekly Menu following this recipe.  Enjoy!!

Maple Glazed Corned Beef

adapted from Faith, Hope, Luck and Love Survive

1 corned beef brisket with flavoring packet

2 T. brown sugar

water

1/2 c. brown sugar, packed

2 T. Dijon mustard

2 T. pure maple syrup

1 T. prepared horseradish

Place the corned beef in the crock of a slow cooker, fatty side down.  Sprinkle with seasoning packet and brown sugar.  Add water until it covers the corned beef.  Cook on low for 8 hrs. Remove from crockpot and trim off the layer of fat.  Place into a baking dish.

In a small bowl, combine the brown sugar, mustard, syrup and horseradish.  Whisk until smooth.  Pour over the corned beef and place in a preheated 350* oven for 15 minutes to glaze.  Print Recipe

Weekly Menu

Saturday

Maple Glazed Corned Beef

Colcannon

Sunday

Dinner out after show

 Melody Monday

Pizza Lasagna

Tuesday

Carryout at Aunt Irene's

Wednesday

Colcannon Corned Beef Soup

Thursday

Pasta with Pork Ribs

Fish Friday

Church Fish Fry

#FMD Friendly Reuben Quesadillas #StPatrickDay

St. Patrick's Day is just around the corner.  It is a great time to celebrate the Irish in all of us, even if there isn't any!  There are a lot more ways to celebrate than drinking green beer.  So Jan from The Tip Garden and Carlee from Cooking with Carlee got us together to share our best St. Patrick's Day inspired recipes.  There is sure to be something for everyone!

Over the years I have shared many St. Pat's inspired recipes.  Corned Beef and Cabbage, of course, but also Baked Potato Soup, Individual Shamrock Cheesecakes, Irish Cream Cheesecake, Irish Root Soup, Beef and Red Ale Pie and a Cheddar Ale Cheese Spread to name a few.

Corned Beef and Cabbage is a given, every single year so I am sharing a recipe that you can use with leftovers if you have any or enjoy any time of the year using deli corned beef.  I was going to name this post Mexico meets Ireland but for Lent this year, I decided to restart the Fast Metabolism Diet so I adapted my Quesadillas to fit into this eating plan.

Since I was feeding my husband the recipe does include swiss cheese, which is not allowed on FMD. Should you want to stay strictly on the eating plan you will omit the cheese completely.  You can include the apple in Phase 1 but omit it in Phase 3.  You can use the sauce in Phase 3 but omit it in Phase 1.  Got all that?  Don't worry, I will reiterate in the written recipe.

To make the sauce Phase 3 Friendly, I used mayo made with Avocado Oil and a hot sauce made with fruits and veggies with no added sugars or oil.

While bread is allowed on the Fast Metabolism Diet, it is required to be made with whole grains.  Using these Sprouted Grain Tortillas make the dish both Phase 1 and Phase 3 Friendly.

Place your sauerkraut, apple (for Phase 1) and cheese (if using) on one half of the tortilla.  Top with nitrate free, thinly sliced corned beef.  

Fold the tortilla in half over the filling and cook for about 5 minutes on each side, until golden brown and warmed through.

Cut the Quesadillas into thirds and serve with the sauce on the side  I had used part of an apple for in the quesadilla and cut up the remainder to enjoy with our sandwiches.

Make sure you scroll down past the recipe to find tons of St. Patrick's Day inspired recipes.  I will leave you with this Irish Blessing found during a google search:

Reuben Quesadillas (FMD Friendly)

Sauce:

1/4 c. avocado oil or safflower oil mayonnaise

1 T. veracha sauce (sugar free/corn syrup free)

1 scallion, white and light green, minced

1/2 T. sweet relish

2 t. apple cider vinegar

salt and pepper to taste

Quesadilla:

1 c. shredded swiss cheese (omit if FMD)

1/3 c. sauerkraut mixed with 1/4 c. shredded apple (Phase 1)

or 1/2 c. sauerkraut (Phase 3)

4-6 oz. nitrate free, thinly sliced corned beef

2 sprouted grain tortillas

Combine the mayonnaise, veracha, scallion, relish, vinegar, salt and pepper in a small bowl.  Set aside.

Lightly rinse the sauerkraut and squeeze dry, mix together with apple if using.  

Place one tortilla onto a hot griddle. Sprinkle one half of the tortilla with half the cheese (if using), half the sauerkraut, and half the corned beef.  Fold the tortilla in half over the filling and allow to cook for 5-6 minutes.  Flip over and cook other side 5 minutes or until golden and warmed through. Repeat with remaining ingredients to make a second Quesadilla. Print Recipe

More St. Patrick's Day Recipes

    St. Patrick's Day is just around the corner.  It is a great time to celebrate the Irish in all of us, even if there isn't any!  There are a lot more ways to celebrate than drinking green beer.  So Jan from The Tip Garden and Carlee from Cooking with Carlee got us together to share our best St. Patrick's Day inspired recipes.  There is sure to be something for everyone!

• Beef and Stout Stew from Caroline's Cooking
• Chocolate Cupcakes with Irish Cream Frosting from Grumpy's Honeybunch
• Chocolate Stout Floats from The Chef Next Door
• Easy 5 Ingredient Chocolate Mint Cookies from Hezzi-D's Books and Cooks
• Grilled Cabbage Steaks from Culinary Adventures with Camilla
• Irish Tea Brack from Cooking With Carlee
• Lucky Leprechaun Minty Milkshakes from Family Around the Table
• Nana's Shepherd's Pie from The Tip Garden
• Reuben Quesadillas from A Day in the Life on the Farm
• Reuben Stuffed Crescent Rolls from From Gate to Plate
• Slow Cooker Guinness Pot Roast from Amy's Cooking Adventures
• St. Patrick's Day Green Martini - Melontini from All That's Jas
• Stout Cupcakes with Irish Buttercream from A Kitchen Hoor's Adventures
• Ulster Fry from Palatable Pastime