Corned Beef and Cabbage

Sorry we were gone last week!

CROCKPOT CORNED BEEF AND CABBAGE
from about.com

Prep Time: :25
Cook Time: 10:

Ingredients:
6 carrots. cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage

Preparation:
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 11-12 hours.
Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.

To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. 8 servings

Chicken and Cabbage

Happy Tuesday All!  Prayers to those that need them.  Today I have a recipe that is pretty darn good for you and pretty easy in the scheme of things.  We loved the taste, it was filling and yummy.  It did however seem to leave us rather soon, we didn't stay full very long LOL.  Don't tell anyone I said this but made the hubby gassy too!!  LOL!!  But even with that said, totally worth it!  Hope it works for your residents.  See you on Thursday!

Chicken and Cabbage

2 tablespoons extra light olive oil

1 scallion/green onion - chopped lengthwise

2 cloves garlic - peeled and chopped

A pinch of red pepper flakes

1/2 medium cabbage (about 5 cups chopped)(I used bagged)

5 mushrooms (about 1 cup, sliced)-optional

A small red or green pepper, sliced-optional

1/4 teaspoon sea salt

2-3 teaspoons low sodium soy sauce

1 teaspoon white cooking wine

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

A sprinkle of ground pepper

2 boneless chicken breast, cooked and sliced(We grilled them!)

1. I use two grilled chicken breast. But they can be sliced and browned in a skillet as well.
2. Wash and chop the cabbage into small pieces. You may like to shred them, have them in bite sized pieces or whatever size you want.
3. In a frying pan, add the olive oil, scallions, garlic and red pepper flakes.
4. Turn the heat on medium high (5-6) and let it warm up for a couple of minutes. Add the cabbage, mushrooms, peppers and salt and let it saute for about 5 minutes, be sure to stir very well.
5. Add two teaspoons of low sodium soy sauce and taste, if it needs more, add another teaspoon. Otherwise, add the cooking wine, garlic powder, paprika and pepper.
6. Saute for another 5 minutes, turn the heat off and serve  (I cooked it down a little longer, softer cabbage and a better blended flavor)

Read more at http://myfridgefood.com/recipes/entree-chicken/chicken-and-cabbage#UPR2OsQ0II3AO5yU.99

Colcannon

So yummy and of course with St. Patty's day coming up we all start thinking Irish themes. Even though the Irish don't celebrate, it is an Americanized holiday. Another reason for us to drink and not feel bad about it.

When I was in high school I had a t-shirt that said "when these Irish eyes are smiling, they're up to some thing". Couldn't be more true!

For those that don't know this Spicy GERMAN I'd more Irish than German, but I was raised with all the old traditional German diahes, so it is what I know best.

This next few weeks I'm going to be stretching my Irish roots and find easy to make dishes. Today's is one of those.

Credit and link at the bottom. This dish was typically served at Halloween to tell your fortune. Bobbles were placed in the soup and each had a meaning for your future. So, go check out the link and see what they were!

Irish Colcannon
1 ½ lbs potatoes
1 ½ cups of milk
1 ½ cups of boiled green cabbage or curly kale
1 tablespoon butter
Salt and pepper to taste
Some folk will also add green onion which is commonly used with the recipe for Champ.
How to make Colcannon
Boil the potatoes until tender.
Drain well.
Mash the potatoes well.
Toss the cooked cabbage in the melted butter.
Add the cabbage and butter to the potatoes and fold well.
Season with the salt and pepper to taste.

Add your bobbles if predicting the future!

Yourirish.com

Spicy German Skillet!

Well I woke up with a worse cough than yesterday so I will get you a recipe (or three;) today. Then I will put my kids on a bus and head back to bed! I love how nighttime meds help you sleep, but you wake up feeling hung-over on top of being sick! Ok rant over!

Todays recipe came from Facebook land. One of my friends posted it. When I shared it there, another friend said she did something similar and gave me permission to share it with you!

Below is 2 recipes in one, theirs and the changes I made in parentheses.

German Skillet Dinner
AKA Spicy German Skillet Dinner ;)

3 TBSP butter
1/2 cabbage, chopped
1 medium onion chopped
2/3 cup minute rice. (1 cup)
2 lbs hamburger (1lb Italian sausage and 1 lb HOT Italian sausage)
1 can diced tomatoes (1-2 fresh tomatoes sliced, because I didn't have canned)
Salt and pepper to taste

In a large skillet melt the butter and layer ingredients in the order above. Put on the lid and simmer for 25 minutes or until burger is cooked and onions are transparent.

Here is my friend's version of the recipe.

She said she doesnt really have a detailed recipe, so I know she is awesome! Best recipes and things our kids will eat come from us creating in our kitchens!

About 2 lbs hamb. 
Bag of coleslaw mix,
1/2 c rice
can of tomato soup...
I add water if it looks dry. 
Browned meat separate.

The one thing I would do different in my recipe is weekday she did in hers. I would brown my meat separate. I stressed to much over it not being cooked properly!

Here is a picture of mine after everything was layered.

Tangy Coleslaw Thursday!

Heyyyyyyyy!  Hope everyone is doing well.  Still being lazy around here, trying to catch up on much needed rest LOL.  When I should be catching up on much needed housework!  There it is, the ugly truth.  The Asylum does not come with fancy on time all the time dish washing fairies!  I have tried to hire them on more than one occasion and it has never worked out for me.  So, liking to cook, means lots of mess in the kitchen.  Oh well, we all must do what we must do LOL!  And I must do dishes!

Ok, sorry total ramble there.  Last night I made an awesome pork butt in the crock pot!  It was awesome but needed a friend.  So I broke out my Tangy Mustard Coleslaw recipe from Cooking Light.  Makes us happy every time we eat it!  Especially with pulled pork, I mean really, mmmmmmmmmmmmm! :D

Tangy Mustard Coleslaw

7 Cups finely shredded green cabbage
1 Cup thinly vertically sliced red onion
1 Cup grated carrot
1/4 Cup white wine vinegar
2 tablespoons sugar
2 tablespoons whole grain mustard
2 tablespoons reduced fat mayonnaise (these days I have been using homemade)
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper

Combine cabbage, onion and carrot in a large bowl.  Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper and red pepper in a small bowl; stir well with a whisk.  Add the mustard mixture to cabbage mixture and toss well to coat.  Cover and chill for 20 minutes.  Stir before serving!

Hope you enjoy!