Corned Beef Hash

I love lazy Saturday mornings when Kevin and I get up, make coffee and read the morning away.  It's a day that I have time to make a good breakfast.  This morning I made corned beef hash and fried eggs.  I have never had or made corned beef hash before today.  It was really good and I will be making it again the next time I have leftover corned beef. 

All you need is butter, onions, potatoes, corned beef, parsley and a few eggs to fry up for a great breakfast.

 

Yield: 4 to 6 servings

3 tablespoons  butter

1 medium onion, finely chopped (about 1 cup)

3 cups chopped, cooked corned beef

3 cups cubed, cooked Yukon gold potatoes

Salt and pepper, to taste

Chopped fresh parsley (optional)

1. Heat the butter in a large non-stick skillet on medium heat. Add the onion and cook for a few minutes, until translucent.

2. Add the potatoes and stir lightly so not to smash the potatoes.

3.Once the potatoes are lightly browned, add the corned beef.  Continue to cook until heated through.

4. Remove from heat, stir in the chopped parsley. Add freshly ground black pepper and salt to taste.

Reubens

Being St. Patrick's Day I have to make corned beef  but the only way I like it is made into a Reuben Sandwich.  I have the corned beef cooking in the crockpot all day so these sandwiches will be an easy delicious dinner!  Toasted rye bread filled with sauerkraut, Swiss cheese and corned beef, thousand Island dressing and broiled until golden.  One of my family favorites! 

Butter (or mayo) side down.  Layer with Swiss cheese.

Layer on corned beef.

 

Layer on sauerkraut.

 

Drizzle with Thousand Island dressing.

 

Layer another slice of Swiss cheese.

 

 Top with rye bread butter (or mayo) side up.

 

 Broil or grill until golden brown.

Ingredients:

2 tablespoons butter (I use mayo-see note) 

8 slices rye bread

8 slices Swiss cheese

sliced corned beef (see note) 

1 cup sauerkraut, drained 

1/2 cup Thousand Island dressing

Directions:

1.  Preheat a large skillet (medium heat) or broil in oven (see note).

2.  Lightly butter (or mayo) one side of bread slices. On non-buttered bread slices, layer 1 slice Swiss cheese,  sliced corned beef, 1/4 cup sauerkraut, Thousand Island dressing and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.

3.  Grill or broil sandwiches until both sides are golden brown. Serve hot.

Note:  I like to use mayo instead of butter to spread on bread because butter I have to soften before I use and mayo spreads on easily and grills up beautifully.  It really works great, just use real mayo not miracle whip and just a very thin layer.

Note for cooking corn beef:  Place corned beef in large pot cover with water. Add the spice packet that came with the corned beef.  Bring to a boil then turn down to simmer, cover and cook for about 50-60 minutes per pound  until very tender.  Slice meat across the grain.

Note:  When I'm making several sandwiches it's easier to make under the broiler.  Place sandwiches on a cookie sheet and broil (preheat broiler) until golden brown.  Turn and broil other side until golden brown.  Don't take your eyes off these as they will burn just like that!

Shrimp Ettoufee

 Today I made Shrimp Ettouffee in honor of Fat Tuesday (New Orleans Mardi Gras). Not really, I just saw this recipe pop up on an email I get from allrecipes.com and it sounded good.  Truth be told I didn't even know it was Fat Tuesday until my husband told me.  Anyway, so glad I made this recipe!  It's rich and spicy.  It is time consuming to prep all the ingredients but well worth it.  I made a few changes but you can check out the original recipe here at allrecipes.com.  Next time I make this I want to try it with shrimp and smoked sausage.

Ingredients:

1/3 cup vegetable oil

1/4 cup all-purpose flour

1 small green bell pepper, diced

1 medium onion, chopped

2 cloves garlic, minced

2 stalks celery, diced

4-5  fresh Roma tomatoes, chopped

2 tablespoons Louisiana-style hot sauce

1/8 teaspoon ground cayenne pepper (optional)

1 tablespoons seafood seasoning (Old Bay)

1/4 teaspoon ground black pepper

1 cup chicken broth (see hint below)

2 pound medium shrimp - peeled and deveined (reserve shrimp shells-see hint below)

*Serve with cooked rice

Directions:

1.   Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes.  This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.

2.  Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and broth, and season with the Old Bay seasoning, hot pepper sauce and cayenne pepper (if using).   Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.

3.  Add the shrimp. Cook for about 10 minutes, or until the shrimp are opaque.  Serve over rice.

Hint:  To add a depth of flavor use the shrimp shells to flavor the broth.  I saw this on food network!  Place the shrimp shells and the broth in a saucepan and simmer for 10 minutes.  Strain and reserve the broth.

Golden Harvest Muffins

Bringing these muffins to my son, Michael, at college.  I like to bring him these muffins as they are packed with goodness.  They are one of his favorites.  He not a big sweet eater so he would take these over cookies any day.  What I like about these muffins is you can freeze them and take them out as you want them and they stay perfectly moist.  I'll be keeping a few for my freezer.  Great with my morning coffee!

1 cup flour
1 cup wheat flour (if you don't have wheat flour just use all purpose flour)
1 cup sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves
1 cups shredded peeled apples (I use my small food processor to shredded apples and carrots)
1 (8oz) can crushed pineapple, drained
1/2 cup shredded carrots
1/2 cup coconut
1/2 cup raisins
1/2 cup walnuts, chopped
3/4 cup oil
1/4 cup milk
2 teaspoons vanilla
2 eggs, beaten

1. Preheat oven to 350. Spray two muffin pans with cooking spray. (18 muffins)
2. In large bowl, combine flour, wheat flour sugar, baking soda, cinnamon, salt and cloves.
3. Add apples, pineapple, carrots, coconut, raisins and walnuts; mix well.
4. Add oil, milk, vanilla and eggs; stir just until moistened. Fill muffin cups 3/4 full.
5. Bake at 350 for 18-20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans.

Hint: Make and freeze a batch of these muffins. It takes just half a minute to warm on in the microwave.

makes 18 muffins or 12 large muffins (20-25 minutes for larger muffins)