Lemon Garlic White Wine Sauce

 This sauce is great over a variety of meats, such as chicken, cutlets, fish, or scallops.  

Sauce Ingredients - I would double this!

• 2 Cloves Garlic – Minced
• Juice of 1 Lemon – Fresh 
• 1.5 Cup Dry White Wine (Pinot Grigio)
• 1 Tbsp Butter  
• 1/4 Tsp Black Pepper Powder
• 1 Tsp Salt 

For Preparing Chicken 

• 2 Large boneless Chicken Breast – Cut horizontally, into 8 flat pieces
• 4 Tbsp  Flour
• Pinch of Salt
• Pinch of Pepper
• 1 Tbsp Butter
• 2 Tbsp Olive Oil – For Frying. 

Cooking the Chicken -

1. In a ziploc or bag, add flour, salt, pepper and mix evenly.
2. Take the four chicken pieces, drop them in the Ziploc bag and shake 3-4 time to evenly coat the chicken.
3. Remove the flour coated chicken and add the remaining chicken to this bag and coat evenly. (Now all the chicken are evenly coated with flour mix).
4. In a large pan, add butter, oil and heat it for a minute on high flame and then reduce the flame to medium.
5. Now, place the coated chicken pieces evenly on the pan and let them cook for 3-4 minutes.
6. Turn the chicken to the other side and cook for another 3-4 minutes (Till light brown or golden brown – as per choice).
7. Transfer the cooked chicken on the large plate.

Preparing the Wine Sauce -- 

1. In the same pan, add the butter and let it heat for a minute.
2. Add minced garlic, stir 3-4 times  (You may keep or discard the garlic as per your choice and proceed with next step  I keep it).
3. Now add white wine and stir everything well using a whisk.
4. Let it cook for a minute on medium flame and then reduce the heat to low.
5. Cook the wine for about 4-5 minutes and then add lemon, pepper and salt.
6. Whisk everything to a smooth consistency and add the cooked chicken.
7. Let the chicken cook in the sauce for 2-3 minutes and then turn off the heat.
8. You can pour the entire content of the pan in a serving dish or can place 2-3 chicken pieces in
9. individual plate and pour some sauce over and around it

The "I Want to Marry You" Cookie

The "I Want to Marry You" Cookie, ended up becoming the most popular recipe on the Cooking Channel in 2012.

You can read all about Melissa Stadler's story at ModernHoney.com.

INGREDIENTS

1 cup butter
1 cup plus 2 tablespoons dark brown sugar
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon Pure Vanilla
2 cups flour
1 cup rolled oats
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 cup chocolate chips combination of milk, semi-sweet or dark
3/4 cup white chocolate chips
optional Nuts

INSTRUCTIONS

In a medium saucepan, melt the butter over medium-low heat until melted and starts to turn a golden color. (don't let the butter become too brown)  Remove from heat.
Immediately add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth.  Keep stirring until all of the grainy texture is gone. Chill the mixture for 10 minutes.

Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
Add the flour, oats, baking soda, salt, and cinnamon and mix together.
Stir in chocolate chips and white chocolate chips.

Roll into balls or use a scoop, and place on a light colored cookie sheet.
Chill for 30 minutes or wrap tightly in plastic wrap and refrigerate overnight.  The dough gets better when it chills for 24 - 48 hours.

Preheat Conventional Oven (non-convection) to 325 degrees.  
Remove the cookies from the refrigerator and bake 12 - 16 minutes.

Light Chicken Piccata

(makes 4 servings)

Ingredients
2 tablespoons flour, divided
2 tablespoon grated Parmesan Cheese
2 teaspoons olive oil
1/4 teaspoon pepper
1 tablespoon shallots, minced
1 lb boneless, skinless chicken breast cutlets
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1 tablespoon butter
3 tablespoons freshly squeezed lemon juice
3 tablespoons capers (optional)
2 tablespoons parsley, chopped
1 teaspoon tarragon

Directions

1.Whisk 2 tablespoons flour and 1 cup broth in a small bowl until smooth. Place remaining 2 tablespoons flour and the Parmesan cheese in a shallow dish. Sprinkle the chicken with 1/4 teaspoon pepper and dredge both sides in the flour. Shake to remove excess.

2.Heat the oil in a large skillet over medium heat. Add the chicken and cook until golden brown or no longer pink in the middle (2-5 minutes per side). Transfer to a plate and cover to keep warm.

3.Reduce the heat to medium-low and add the shallots and white wine, and cook until reduced by half (this should take about 1 to 2 minutes).

4.Stir in the reserved broth-flour mixture and the lemon juice. Bring to a simmer and cook, stirring until the sauce is thickened (about 5 minutes). Stir in the tarragon, parsley, butter, and capers.

5.Serve chicken with a light salad or pasta. pour sauce over chicken.

Recipe
From: 12Tomatoes.com

German Potato Salad

This is a family favorite that I make all the time.
It goes especially well with Pork, pork steak or pulled pork..  
It's also best in the Springtime with sweet and mild Vidalia Onions.
This potato salad is served warm.  ~~Shelly

Ingredients

New Potatoes - about 2 small per person
Large Vidalia Onion, chopped
3/4 cup Best Choice White Vinegar
1/4 cup water
3 tablespoons sugar
Bacon, diced and fried - DO NOT discard grease
salt to taste
Optional - chives for garnish.

Instructions

Boil potatoes for 15 minutes, they still be slightly firm.
Dice Onions
Cook diced bacon, drain on a paper towel, retaining the grease in the pan.

Drain potatoes and add cold water till you can easily handle.
Peal away the skin.
Slice potatoes (about 1/8 inch)

Layer potatoes, add salt. diced onions, repeat.

Reheat bacon grease on stove top.
Combine vinegar, water, and sugar.
Add to Bacon grease and bring to a boil.

Pour over potatoes, add fried bacon, and serve.

NOTES
I like Best Choice Vinegar because Heinz is stronger than I prefer.

Feel free to leave the skin on the potatoes.  I was taught to remove the potato skin.

Roasted Potatoes {with Parmesan Garlic and Herbs}

Ingredients

• 2 1/2 lbs red potatoes, cut into 1-inch chunks
• 3 Tbsp olive oil
• 1/2 cup grated Parmesan cheese*
• 1 Tbsp chopped fresh rosemary
• 1/2 tsp salt and pepper, or more to taste
• 3 cloves garlic, minced (1 Tbsp)
• 2 Tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400 degrees F. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Lightly dust with flour and shake out excess.
2. In a large mixing bowl, toss potatoes with remaining olive oil. Add Parmesan, and rosemary and season with salt and pepper (then more to taste if desired), toss to evenly distribute.
3. Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan clumps that may have fallen off potatoes back on tops of potatoes).
4. Bake in preheated oven until golden brown on bottom, about 30 minutes. Remove from oven, add garlic and toss (they may stick slightly so use a thin metal spatula to lift from pan and rotate).
5. Return to oven and bake until tender and lightly browned, about 15 minutes longer. Sprinkle with parsley and serve immediately.

Recipe Notes

• * I've found I don't like shredded Parmesan here because it doesn't coat as evenly. For best results, go with the powdery stuff.
  
  
• If you don't have fresh herbs on hand, I've also made these with Italian seasoning instead, use 1 1/2 tsp (instead of rosemary and parsley).

Creamy Lemon Romano Chicken

This chicken is easily one of my new favorite ways to prepare chicken breasts! Not only is it quick and easy but it yields incredibly flavorful, crave-able chicken!

If you’d like you can also double up on the sauce if you want an abundance to serve with pasta, it’s the perfect side with this as this dish is similar to Chicken Piccata, yet upgraded with cream and cheese.

Serves 4

Ingredients

2 (11 - 12 oz) boneless skinless chicken breasts*
1/4 cup all-purpose flour
Salt and freshly ground black pepper
2 Tbsp olive oil
2 garlic cloves, minced (2 tsp)
1 cup + 1 Tbsp Swanson Chicken Broth, divided
1/2 tsp dried basil
2 Tbsp fresh lemon juice
2 1/2 tsp cornstarch
1/2 cup heavy cream
1/2 cup (1.5 oz) finely shredded Pecorino Romano cheese
1 1/2 Tbsp chopped fresh parsley

Instructions

1. Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness.
2. Heat olive oil in a 12-inch skillet over medium-high heat.
3. In a shallow dish whisk together flour with 1/2 tsp each salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.
4. Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.
5. Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice and basil.
6. Let broth mixture simmer and reduce by about half, about 2 minutes. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.
7. Pour in cream then reduce to low, add Romano cheese and cook just until melted.
8. Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.

Recipe Notes

• *4 (6 oz) chicken breasts will work too, no splitting is necessary. Just pound to an even 1/2-inch thickness.
  
• If desired, boneless skinless chicken thighs can be used here as well (use smaller ones so they’ll cook through before getting too dark), if going this route skip the butterflying step and just use 6 small thighs. Be sure to trim them of excess fat before beginning and as always cook to 165 degrees in thickest portion.
  
• Chicken Tenders will also work too. No halving or pounding necessary.
  
• You can also use pre-cut chicken cutlets, just keep in mind they’ll likely cook faster as they are usually rather thin.
  
  
  FROM  Cooking Classy
  See  step by step directions here. 

My Favorite Chicken Fried Steak

This was always a favorite dinner at my house. 
And they are on sale this week.
Comfort food for sure.
~Shelly

Tips for the Best Chicken Fried Steak Recipe

• There is no need to deep fry. I shallow fry to golden perfection with a cup of oil – or less. I prefer to use vegetable oil.
• A heavy skillet works best. I use my favorite cast iron skillet but any large, heavy bottomed skillet will work.
• Do not overcrowd the pan. Two at a time is the way to go. Preheat your oven to 225-250 F to keep it warm and crispy while you’re making the gravy.
• Buttermilk keeps the steaks nice and tender and the TABASCO® Sauce adds loads of flavor without being overly spicy. I make mine with about 2 teaspoons but you can go up to 4 teaspoons if you want to up the ante. I like to keep it relatively calm and my family can add a couple of dashes on top if they like.
• You’ll notice the baking soda and baking powder in the breading. This gives it a perfectly crispy coating that you won’t find in other recipes.
• After breading the cube steaks, really press the flour in. You want the steaks to be completely coated with the breading.
• Do not flip the steaks more than once. Wait until they are nice and golden brown before flipping. You don’t want to disturb that crunchy coating.

Don’t Forget the Gravy!

There are a few secrets to the best Chicken Fried Steak Gravy.

1. Do NOT scrape the skillet. Leave all of that goodness in there. Simply remove the grease and add back in just enough to make the creamy gravy.
2. Let the flour cook and brown before adding liquids. This builds up flavor and removes that raw flour taste.
3. Slowly whisk in the milk AND cream (yes, I use a little cream in this gravy) This keeps lumps from forming and you end up with a smooth, creamy Chicken Fried Steak Gravy.
4. Season at the end. My gravy usually doesn’t need any additional salt but I add LOTS of freshly ground black pepper.

Ingredients

Harter House tenderized cube steaks (about 1/3 lb each)  On Sale this week
1 1/2 cups all purpose flour
2 tsp fresh ground black pepper, divided
2 tsp kosher salt or sea salt, divided
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 cups buttermilk
2 tsps TABASCO® Sauce (original)
2 eggs
1 cup vegetable oil

Chicken Fried Steak Gravy

• 4 tbsp grease
• 4 tbsp flour
• 2 to 3 cups whole milk
• 1/2 cup heavy whipping cream
• salt and pepper to taste

Instructions

• In a shallow bowl, whisk together flour, one teaspoon black pepper, one teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
• In a separate shallow bowl, whisk together buttermilk , TABASCO® Sauce, and eggs. Set aside.
• Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with one teaspoon of salt and one teaspoon of pepper. Let sit for 5 minutes and pat dry again with paper towel.
• Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess. 
• Place breaded cube steaks on a sheet pan or metal rack and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes.
• Preheat oven to 225 to 250 F.
• Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat. How much oil you need depends on the size of your skillet. You want it to be about 1/4-inch deep. We aren't deep frying the steaks, just shallow frying. 
• Test the oil by dropping a bit of the breading into in. The oil should sizzle and bubble around the breading. Look for the oil to be glistening but not smoking - about 320-340 degrees F. Now we're ready to fry.
• Place two steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown. Do not flip more than once or the breading will fall off. Do not fry more than two steaks or the pan will be too crowded and the breading will fall off. 
• Remove steaks from pan and drain on paper towels. Place in preheated oven. Turn skillet heat to medium.

Chicken Fried Steak Gravy

• Pour the remaining grease into a heat safe bowl or glass measuring cup (I used my Pyrex). Do NOT scrape the skillet clean. We want all of those bits of yumminess to remain in the skillet so they can flavor the gravy.
• Add back in 4 tablespoons of the grease to the hot skillet.
• Whisk in flour and continue whisking for two to three minutes or until nice and golden brown.
• Combine the cream and milk and slowly drizzle in about 2 1/2 cups into the skillet, whisking constantly. It might look a little crazy right at the beginning, but it will all come together.
• Continue whisking and bring the gravy to a simmer. Cook until the gravy is smooth and creamy, about 5 to 7 minutes. If the gravy gets too thick, add in a little more milk. Season with salt and pepper to taste. (Mine didn't need any salt but LOTS of pepper!)
• Serve chicken fried steak with gravy and mashed potatoes and your favorite green veggies. ENJOY!

This recipe from; momontimeout.com

Strawberry Refrigerator Cake vs. Strawberry Icebox Cake

 Strawberry Refrigerator Cake

Ingredients

• 1 Duncan Hines Supreme Strawberry Cake Mix
• Ingredients Listed on Back of Cake Box (egg, water, oil)
• 2 (10 oz) boxes of Frozen Strawberries in Syrup
• 1 cup of cold milk
• 1 (3.5 oz ) box of Vanilla Instant Pudding
• 1 (8 oz) container of Cool Whip, thawed
• 1 pint strawberries (with tops removed and strawberries cut in half), thawed
• ⅓ c chopped pecans (totally optional, but you'll be glad you did)

Instructions

1. Make the boxed cake mix according to the directions on the back.
2. Pour the cake batter into a greased 9x13 cake pan and bake according to the box directions.
3. When it is done take it out of the oven and let it cool 100%.
4. Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.
5. Add the thawed strawberries with syrup into a food processor or blender.
6. Pulse until it is a slushy consistency.
7. Pour the strawberry puree mixture over the cake and spread it out evenly.Let it soak in.
8. While you are letting the strawberry puree soak in, put 1 cup of cold milk and the instant vanilla pudding mix into a bowl and mix until it thickens.The box of instant pudding says to use 2 cups of milk, but we are only going to use 1 cup.
9. Fold in the thawed Cool Whip.
10. Once the pudding and Cool Whip are well combined, spread it evenly over the top of the cake.
11. Take the fresh strawberry halves and place them on top of the cake frosting.I placed the strawberries in row, do what you like best.
12. Sprinkle on the optional chopped pecans.
13. Now, pop it in the fridge for 4 hours.
14. When you are ready to serve, slice it up and devour.

Notes

The Pillsbury version of the Strawberry cake mix works as well.

FROM Crystal & Co.

******************************************

Strawberry Icebox Cake

8 ounces cream cheese, softened

4 cups heavy cream 

3/4 cup confectioners' sugar 

1/2 cup strawberry preserves or jelly

2 teaspoons fresh lemon juice 

1 teaspoon vanilla extract 

About 16 graham crackers (from 2 sleeves) 
2 pounds strawberries, trimmed and sliced 


Directions
Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.

Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight. 

FROM;  Foodnetwork.com

Baked Mac and Cheese

 

When you find something that's wonderful, you tend to cook it often.  This recipe is special.  ~Shelly

Ingredients

Macaroni:

 8 oz macaroni (elbow pasta)
1 tbsp unsalted butter (or 2 tsp oil)

Topping:

2/3 cup panko breadcrumbs (Note 1)
2 tbsp unsalted butter , melted
1/4 tsp salt

Sauce:

4 tbsp unsalted butter
1/3 cup flour , plain / all purpose
3 cups milk , warmed (low or full fat)
2 cups freshly shredded cheese, gruyere best (followed by cheddar and Colby) (Note 2)
1 cup freshly shredded mozzarella cheese , or more other cheese of choice (Note 2)
3/4 tsp salt

Seasonings (optional):

1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder

Instructions

Pasta:

• Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
• Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional - Note 3).

Topping:

• Mix together Topping. Set aside.

Sauce:

• Preheat oven to 350°F.
• In a large saucepan or in an ovenproof skillet (I use my 9" Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
• Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
• Mix in salt and Seasonings if using.
• Cook, stirring/whisking regularly, for 5 - 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
• Remove from stove, add cheese and stir - cheese doesn't need to melt.
• Adjust salt to taste.

Assembling:

• Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish (Note 4). Sprinkle with breadcrumb topping.
• Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!
• Serve immediately! I sprinkled mine with a bit of fresh parsley.
  
  

Notes

1. Panko breadcrumbs are larger pieces than normal breadcrumbs which creates a really nice extra crunchy topping. Can sub with normal breadcrumbs.

2. Cheese

• Main Cheese (2 cups) - my favourite is gruyere, for flavor and melting quality. Can use any flavored melting cheese. Other cheeses I like for this include: cheddar, Monterey Jack, Colby, provolone. 
• I like to use mozzarella for the 2nd cheese (1 cup). It melts really well into the sauce, has that nice stretch, and isn't as oily like other cheese can tend to be. However, you can just use more of the Main Cheese. 
• Always grate your own cheese for cheese sauces. Store bought shredded cheese have anti caking agents which don't melt so can give the sauce a slight powdery texture.
  
  

3. Tossing pasta with butter provides a light coating that helps prevent it from bloating while baking in the sauce. This is also the reason why I let the pasta cool before mixing in with the sauce. Optional step - can skip it.

4. Baking dish size - 2.5 Qt  (10 cup) baking dish. A 9 x 13" / 23 x 33 dish is perfect for a double batch, a little too big for a single batch (spreads too thinly, you want more depth).

5. PREPARE AHEAD: Mac and Cheese is best made fresh but if you need to make ahead, this is the best way: Cook pasta and toss in butter, cool. Make cheese sauce per recipe, then cool with LID ON (important, to avoid evaporation). Make topping. Store all components separately in the fridge until required. Mix sauce and pasta, top with topping then bake per recipe.

REHEATING LEFTOVERS: Best way is to microwave to make warm then spray top with oil (or butter) and crisp under grill/broiler.

6. Nutrition per serving. 6 servings as a generous side - you will be surprised how far 8oz stretches with a load of cheese sauce! Will serve 4 generously as a main.
This recipe comes from; RecipeTinEatsFollow the link for step by step directions.

Jeanne's Potato Casserole

This has always been a favorite side dish for any large gathering

.

INGREDIENTS

1 30-oz bag of frozen shredded hash browns, about 10 cups (Use Mr. Dell's if you can)
1/4 cup plus 2 tablespoons butter
1 can Cheddar Cheese Soup  

1/2 cup chopped green onions  (I added these.  Jeanne doesn't eat anything green)
12 oz. sour cream
1/2 cup milk
2 Cups grated  cheese, your choice  (I like sharp, pre-shredded in a bag)
1 cup crushed corn flakes

INSTRUCTIONS

Preheat oven to 340 degrees (weird temperature)
Mix soup, sour, cream, milk, green onions in a bowl and set aside.
Pour 1/4 cup melted butter into a 9 x 13 dish.
Add half the package of hash browns.
Pour half the soup/sour cream mixture over the potatoes.  Spread evenly. 
Sprinkle 1 cup shredded cheddar on top of that.

Add remainder of the hash browns and then the rest of the soup mixture.
Sprinkle on remaining 1 cup of cheese.  Then cover with crushed corn flakes.
Melt 2 Tablespoons of butter and drizzle on top of the corn flakes.

Bake for 45 minutes to 1 hour till hot and bubbly.

Old Fashioned Apple Crisp

 

This easy apple crisp is made the old fashioned way like Grandma used to make, and is perfect with a scoop of vanilla ice cream and salted caramel sauce!

Ingredients

6 golden delicious apples, peeled and chopped (other varieties can be used, can also be sliced)

2 Tbsp granulated sugar

1 3/4 tsp ground cinnamon, divided

1 1/2 tsp lemon juice

1 cup light brown sugar

3/4 cup old fashioned oats

3/4 cup all-purpose flour

1/2 cup cold unsalted butter, diced into small cubes

pinch of kosher salt

 

 

Instructions

1.             Preheat oven to 350 F degrees.  Butter an 8×8 baking dish, or spray with non-stick cooking spray.  Set aside.

2.             In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice.  Stir to combine, then transfer to prepared baking dish.

3.             In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter).  Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs.  Alternatively, you can use two forks or even your hands to cut butter into the mixture.

4.             Spread topping over apples in baking dish, and gently pat to even it out.  Bake 40-50 minutes, until golden brown and bubbly.

5.             Serve warm and enjoy!

 

Corned Beef (Flats) and Cabbage - a St. Patrick’s Day Tradition?

Corned Beef and Cabbage is one of my family’s favorite one-pot meals. The dish is decidedly Irish, and was first prepared in the United States by the Irish immigrants who settled in New England. Hence, the dish is also known as New England Boiled Dinner.

Many people serve Corned Beef and Cabbage on St. Patrick’s Day, thinking they are observing the holiday just like the Irish do in Ireland. However, St. Patrick’s Day in Ireland is a serious religious holiday and is celebrated by attending mass and serving special festive holiday dishes, never something as ordinary as Corned Beef and Cabbage. To the Irish, serving Corned Beef and Cabbage for their St. Patrick’s Day celebration would be tantamount to Christians serving tuna noodle casserole for Christmas dinner!

Corned Beef and Cabbage is a great dish to serve for non-special occasions, however, including busy weeknights. In fact, it is a quick and easy meal requiring minimal hands-on time.

In anticipation of St. Patrick’s Day, corned beef, cabbage, and potatoes are featured sale items at almost every grocery store during the month of March (including Harter House Supermarkets), which is reason enough to prepare this simple one-pot meal several times during March.

If you haven’t made corned beef and cabbage before, now is the perfect time to do so. Just make sure if you do serve it on St. Patrick’s Day, don't pass it off to your guests as something the Irish are serving on March 17th!

Easy Slow Cooker Corned Beef and Cabbage

Corned beef comes in several varieties; flats and points are the most popular and are readily available in grocery stores.

8 Servings

3 to 4 pounds Corned Beef Flats

6 medium potatoes, quartered

1 head green cabbage, cut in wedges

Wash the corned beef and place it in a slow cooker; cover with water and cook on low at least 8 hours or on high 3 hours then low 1 or 2 more hours.

When the corned beef is tender, pour the liquid into a large saucepan and bring it to a boil. Add the potatoes and cook until almost tender. Add the cabbage wedges and cook until crisp tender.

OR, add the potatoes to the slow cooker two hours before the corned beef is done; add the cabbage to the slow cooker about 30 minutes before serving.

To serve, slice the corned beef across the grain and serve with the potatoes and cabbage and lots of real butter.

Glazed Corned Beef (points), Sauteed Cabbage

St. Paddy's Day Dinner Revisited: Glazed Corned Beef, Cabbage and Colcannon (Irish Mashed Potatoes)

It all starts with a slow cooker.  I gathered together all of the ingredients for a traditional corned beef and cabbage dinner and prepared it in my crockpot.  After that I separated the components and made three separate dishes with them.  My Corned Beef was baked in a delicious apricot-spicy mustard glaze.  With some of the cabbage, onion and potatoes, I made Colcannon enhanced with nice thick bacon, purchased from Harter House Supermarket.  Then I used the rest of the cabbage and sauteed  it with more bacon!

The great thing about this dinner is that most ingredients are already cooked in the slow cooker once, so preparing the individual dishes hardly takes any time at all.  You can even do it all in advance and refrigerate until you are ready to make the individual recipes. Also, you can cook all the bacon for the Cabbage Saute and the Colcannon at once and divide it for each dish.

Tricked Out St. Patrick's Day Dinner

Apricot-Mustard Glazed Corn Beef

Ingredients

1 large sweet Onion

4 Medium Potatoes

1 1/2 cups low sodium chicken broth

1 1/2 cups water

Garlic cloves, minced

1 bay leaf

2 Tbl sugar

2 Tbl Apple cider vinegar

1 (3 lb.) Corned beef brisket point

1 large or 2 small heads of cabbage, cut into wedges

For the Glaze

Directions

Place the onions and potatoes in a 5-Qt slow cooker.  Combine broth, water, garlic, bay leaf, sugar, vinegar and pour over vegetables.  Top with Brisket and cabbage.  Cover and cook on Low for 8-9 hours or until meat and vegetables are tender.

Preheat oven to 350 degrees F.

Carefully remove corned beef from the slow cooker and place in a shallow roasting pan.

Mix all glaze ingredients together in a bowl.  Pour over corned beef.  Bake 30-40 minutes, until glaze is nice and bubbly.

Slice corned beef on a diagonal and serve.

Sauteed Cabbage
4-5 Slices thick cut bacon
1/2 of the reserved cabbage from the slow cooker, sliced into strips
1 large sweet onion, thinly sliced
2 TBL Cider Vinegar
2 tsp sugar
salt and pepper to tast

Place bacon in a large skillet and cook over medium high heat until evenly browned.  Place on a plate lined with paper towels and cut up into small pieces.  Set aside.
  

In about 2 TBL of the reserved bacon drippings, (save the rest for later) Saute the onion until very soft.  Add cabbage and the rest of the ingredients and saute until liquid is absorbed and all is heated through.  Serve.

Colcannon  (Irish Mashed Potatoes)
Ingredients
Reserved potatoes from slow cooker
1/2 of the reserved cabbage, cut into small chunks
4 strips of bacon
1 large sweet onion
1/2 Cup half and half
salt and pepper to taste
2-3 TBLs butter

Directions
Place potatoes in a large bowl. Smash them up a bit and set aside.
Place bacon in a large deep skillet.  Cook over medium high heat until evenly browned.  Drain, reserving drippings and set aside.  In the reserved drippings, saute onion until very soft.  Add the cabbage for the last few minutes and continue to saute so the cabbage absorbs some bacon flavor.

Mix the half and half into the potatoes and season with salt and pepper.  Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl.  Make a well in the center, and top with butter.
Serve immediately.

Roasted Boneless Pork Loin with Apple Cider and Brussels Sprouts

This recipe comes from my good friend Marina Backes who, together with her husband John, own Circle B Ranch, in Seymour, MO.
Find her recipe here;
CircleBRanchPork.com

Ingredients

For the pork

• 1  4-5 lb Boneless Pork Loin
• 2 large onions, sliced
• 1 thyme
• 3 Bay leaves
• 1 quart apple cider
• 4 springs rosemary leaves (roughly chopped)
• 9 Sage leaves (roughly chopped)
• 2–3 cloves of garlic (roughly chopped)
• Salt and Pepper
• Extra Virgin Olive Oil

For the chunky applesauce

• 3 tablespoons butter
• 4–5 Granny Smith apples, peeled, cored and cut into 1/2 inch chunks
• 1/2 cup apple cider
• Pinch of ground cinnamon

For the roasted brussels sprouts

• Brussels Sprouts (about a pound)
• Extra Virgin Olive Oil
• Salt and Pepper

Instructions

For the pork

1. Preheat the oven to 425 degrees.
2. In your food processor, combine the rosemary, sage, garlic, salt and pepper and olive oil to make a paste. Spread the paste on the outside of the boneless roast.
3. Place the onions into the roasting pan and toss with olive oil. Add the thyme, bay leaves and 2 cups of the apple cider.
4. Roast the pork at 425 degrees for 20 minutes or until a beautiful brown crust has formed. Stir the onion and check that the cider has not evaporated. You can always add apple cider if necessary.
5. Turn the oven down to 350 degrees and roast for 30 minutes or until your meat thermometer reads 150 degrees.
6. Let the pork roast rest for 10 to 15 minutes before carving. When ready cut the loin into thin slices.

For the chunky applesauce

1. Melt the butter in a saucepan.
2. Add the apples and saute over medium-low heat until the apples start to soften.
3. Add the apple cider and cinnamon and cook until most of the cider has evaporated and the apples are cooked and very soft. Serve either warm or room temperature.

For the roasted brussels sprouts

1. Preheat oven to 375 degrees. Cut the brussels sprouts in quarters.
2. Place in a bowl and toss with olive oil, salt and pepper.
3. Place the brussels sprouts into a pan and cook until golden brown. Serve either hot or room temperature. We like them both ways!

Strawberry Pound Cake

 

My friend, Judy, made this Pound Cake this past weekend and shared it with me.

It was very dense and really yummy.  

INGREDIENTS

1 cup butter, softened
2 cups sugar
5 large eggs
1/2 teaspoon teaspoon strawberry extract
1/2 teaspoon teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sour cream 
3/4 cup chopped fresh strawberries, plus more for serving.

GLAZE 
1 stick of butter, softened
4 oz. Philadelphia cream cheese
1 cup powdered sugar
1 teaspoon vanilla or almond extract
3-4 tablespoons milk

INSTRUCTIONS

Preheat oven to 350 degrees. Grease and flour 1 Bundt pan. 
Using an electric mixer, beat butter at medium speed until creamy.
Gradually add sugar, beating until fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in extracts.
In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined.
Stir in sour cream and mashed strawberries. Pour into prepared pan. Bake 60 - 80 minutes, or until a tester inserted in center comes out clean.  Remove cake from oven and invert pan on platter, until cake drops out.

Prepare Glaze and spoon over warm cake, let stand 1 hour; 

For serving, slice and add additional sweetened strawberries on the top.