Some people get corned beef just because it’s around the time of St. Patrick’s Day, but I’ve been eating corned beef since I was a kid all year ’round!
I was used to putting my corned beef in a crockpot and eating it almost like a soup with potatoes and carrots but I wanted to do something a little different! So I decided to make a hash and just have the cabbage on the side. I added all my fave ingredients; peppers, onions, potatoes and of course corned beef!
- 3 tablespoons extra virgin olive oil
- 5 russet potatoes diced into cubs
- cooked corned beef, diced
NOTE: When you saute the potatoes, add the juice from the corned beef that you boiled right after you add onions and peppers.
Heat the oil in a large skillet over medium heat. Add to potatoes and sauté for about 10 minutes, flipping them as they turn brown. Add the onion and chile, salt and pepper to taste, and continue sautéing until the potatoes and onions are both golden brown and potatoes are cooked through. Add the corned beef and blend thoroughly. Finish by stirring the butter into the mixture (optional).
Added 2 cups of juice from the corned beef pot to soften the potatoes.
The steam is rising!
And here it is! That simple! I had mine with spicy cabbage that I sauteed in the corned beef juice with olive oil, salt, pepper and crushed red pepper with a little bit of seasoning salt.
This is a fairly easy recipe and there is really no wrong way of doing it! Just make sure your chicken is seasoned, cooked through and make sure your sauce doesn’t burn! You can add more sun-dried tomatoes or less depending on your preference. And there is no order to do it!
- 1 cup flat leaf Italian parsley
- 1 white onion chopped
- 2 cups of fresh Parmesan cheese
- 1 cup of sun dried tomatoes
- 2 ( or more) seasoned chicken breasts.
- extra virgin olive oil
- 1 bottle of white wine to De-glaze the pan before you make the sauce.
- 1 cup of chicken broth
In a skillet, sear the chicken breasts until they are nice and brown.
Remove the chicken breasts. Set them aside, we will add them back into the pan later. Next, throw your onions in the pan and saute them with the drippings from the chicken.
Next add about 1 tablespoon of white wine to de-glaze the pan.
Next, add your chicken broth and let it simmer on medium heat.
Now, it’s time for the cheese sauce! Add your Parmesan to the broth. If you want it thicker, add a bit of heavy cream.
Next add your parsley, chicken, and sun-dried tomatoes and cook down until chicken is cooked through.
Serve over pasta or rice! Yummy!
I love all desserts with the word “cheesecake” in it…blueberry, strawberry, cranberry… GLAZED FRUIT is delicious on damn near anything! And the cool thing about this recipe is if you have some leftover compote left, you can use it for breakfast on an English muffin, pancakes or even waffles!
- 2 pkgs of Philadelphia cream cheese
- 2 eggs
- 3-4 cups of blueberries
- 3 cups of white sugar
- 1 cup of brown sugar
- 2 teaspoons of vanilla extract
- 3-4 cups of keebler graham crack crust crumbs
- 1 cup of unsalted butter melted
Prep: 10 mins. Cook time: 30 minutes. Let cheesecake cool off for 30 minutes before adding blueberry compote.
To make the crust:
In a bowl combine brown sugar, 1 cup of white sugar and your graham crackers.
Add your unsalted butter and stir. The consistency should be similar to oatmeal. Thick and firm to press it firmly against a spring loaded pan.
In a bowl combine cream cheese, eggs, and 2 cups of sugar and vanilla extract. Blend on medium speed until the mixture is thick and creamy. Pour over your crust.
Bake on 350 degrees for 30 minutes or until it is nice and golden brown.
- 2 teaspoons of water,
- 2-3 cups of blueberries
- 1 cup of sugar
cook on low until the blueberries begin to caramelize. If you want a thicker consistency add a little cornstarch. Set the blueberries aside until they cool then add it to your cheesecake and enjoy!