Corned Beef and Cabbage


Corned Beef and Cabbage

Corned Beef and Cabbage is a great meal to have not only on St. Patrick’s Day, but any day.  The meat is so flavorful and the vegetables take on the same delicious flavor. For years, I boiled the meat, then added the vegetables.  When I discovered roasting the meat, everything changed.  When I serve this to my family, they eat every morsel.
Ingredients
3 lbs Corned Beef
1 lb. Carrots, peeled and cut in cubes
2 lb. Potatoes, peeled and cut in cubes
1 Head Cabbage, cut in wedges
1 Bottle Beer

 

Instructions
Pre-heat the oven to 300º.  Lay the meat in a large roasting pan, fat side up.  Take the spice package that comes with the meat and rub it all over the top.  Add the beer and water until the liquid is ¼ inch in the pan.  If you prefer, just add water.  Or just the beer – your choice.  Cover tightly with aluminum foil and bake for 3 hours.  After 3 hours, take off the aluminum foil and bake for an additional 2 hours.  When the meat is done, take it out of the pan and set aside. 
Peel the potatoes and the carrots.  Cut them into chunks.  Cut the cabbage into wedges. Set aside.  
Skim some of the fat from the baking pan and discard.   Put the baking pan on top of the stove and bring the liquid to boiling.  You can pour the liquid into a large pot if you prefer and bring the liquid to a boil.  
Add the carrots and potatoes and slow boil until they are tender.  Add the cabbage and continue cooking for an additional 15 minutes.
Trim off any fat from the meat before slicing.  Slice the meat on a diagonal and serve with the vegetables.  Drizzle with liquid from the baking pan. 
 
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Spicy Chili


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Chili is great all year round.  It is definitely a crowd favorite and it also freezes well.  I try to keep some in my freezer always to pull out for nachos, chili cheese dogs, chili-mac or just for a piping hot bowl of chili.  

Ingredients
1 Lb Ground Beef
1 Lb Ground Pork
1 Cup Onions – Chopped
1 Cup Bell Peppers – Chopped
2 TBSP Olive Oil
1 Bottle Beer
1 15.5 oz cans Beans (kidney, pinto, small red – your choice)
1 6oz Can Tomato Paste
1 10 oz can Ro-Tel Tomatoes with green chilies
1 14.5 oz can diced Tomatoes
2 TBSP Chili Powder
1 TBSP Cumin
1 TBSP Paprika
1 tsp Oregano
1 Envelope Beef Bouillon
1 TBSP Unsweetened Cocoa Powder
½ tsp Black Pepper
Instructions
Brown the beef and pork over medium heat in a large stockpot.  Season the meat with salt while it is browning.  Once the meat is cooked, remove it from the pot and set aside.  If there is not enough grease, add 2 tablespoons olive oil and add the onions and peppers.  Saute them until they are soft.  Add the tomato paste and cook for 2 minutes.  Add the Ro-Tel, the diced tomatoes and the beer. Cook over medium-low heat for 10 minutes. Add the meat back to the pot.  Stir.Add the chili powder, cumin, paprika, oregano, beef bouillon, cocoa and pepper.   Rinse and drain the beans and add them to the pot. Simmer for 30 minutes.  Season with salt as needed.
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Chili


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Chili is great to keep in the freezer for that day when you are running from the time your feet hit the floor in the morning.  You will be glad to sit down to a bowl of chili with all the fixins.  

 

 

Ingredients
1 Lb Ground Pork
1 Lb Ground Beef
1 Cup Onions – chopped
1 Cup Peppers (any color) – chopped
1 TBSP Olive Oil
1 ½ Cup Dry Red Wine
1 – 15.5 oz Can Beans – small red beans (or any beans of your choice)
1 28 oz Can Crushed tomatoes
3 TBSP Chili Powder
2 TBSP Cumin
1 TBSP Paprika
1 tsp Oregano
1 TBSP Unsweetened Cocoa
1 TBSP Worcestershire Sauce
1 Cup Beef Broth
1 Can Diced Green Chili’s
1 TBSP Salt
1 tsp black pepper

 

Instructions

In a heavy bottom saucepan, heat the olive oil and add the onions and peppers to the oil.  Season with salt.  Cook until the onions are soft.  Add the meat and cook until it is completely browned.  Once the meat is brown, add the chili powder, cumin, paprika and oregano to the meat and vegetables.  Cook for 1 minute.  Add the red wine and deglaze the bottom of the pan while stirring.  Rinse and drain the beans, add to the pot.  Add the tomatoes, cocoa, Worcestershire sauce, broth, green chili’s, salt and pepper.Let simmer on low heat for 2 hours. If the chili is to thick, add additional beef broth.Serve with shredded cheese, chopped onions and sour cream

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Chicken with Potatoes and Peas


Chicken, potatoes, peas
I loved this dish growing up.  My Aunt used to make this for my family when she would come and stay with us for the weekend.  It reminds me of her whenever I make it, so I do it often.  

 

Ingredients
5 Chicken Legs
1 Large Onions
4 Potatoes Peeled – Sliced very thin
½ Box Frozen Peas
2 TBSP Olive Oil
2 TBSP Fresh Parsley, chopped
1 ½ tsp Salt
Grating Cheese
Salt and Pepper
Instructions

Preheat oven to 350º.  Trim the chicken legs cutting off all the visible fat. Rinse the chicken and pat dry.Slice the onions and put them in bottom of large baking pan.  Slice the potatoes very thin and put them with the onions.  Add the olive oil, salt , parsley and  ½ teaspoon pepper.  Mix thoroughly.Arrange the chicken pieces on top of the potatoes.  Season with salt and pepper.Bake at 350˚ for 30 minutes.

Add the frozen peas to the baking pan and the grating cheese and bake for another 35 minutes, or until the internal temperature of the chicken is 180º.

Serve immediately

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Fried Chicken Cutlets


Chicken Cutlets

Fried chicken cutlets have been a staple in my home for years.  My children loved them growing up and now my grandchildren request them for special occasions.  You can never have to many fried chicken cutlets in the house.  
Ingredients
4 Boneless Chicken Breasts
2 Large Eggs
¼ Cup water
2 Cups Flavored Bread Crumbs
½ Cup Grating Cheese
1 Quart Buttermilk
Oil for Frying
Salt & Pepper
Instructions

Thin the chicken breast by slicing them in half.  Put the thinned chicken breast in a bowl and cover them with Buttermilk.  Let stand for ½ hour or more.  This will tenderize the chicken.Meanwhile, in a shallow bowl combine the eggs, water, salt and pepper.  Whisk together until the mixture is completely combined.Pour the breadcrumbs in a separate shallow bowl and add salt, pepper and grating cheese.

Heat the oil in a heavy bottom skillet.  Rinse the chicken cutlets to remove most of the buttermilk. Dredge the  cutlets in the egg mixture first, then in the breadcrumb mixture completely coating the them.

Cook the cutlets for 10 minutes on each side.  They may require additional or less cooking time depending on the thickness of the cutlets.  Don’t crowd the skillet.  If the cutlets are large, cook 2 at a time.  Chicken breast should be cooked to an internal temperature of 165°.

 

 

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