SLOW COOKER CORNED BEEF AND CABBAGE

I know it’s a week late, but this turned out so well I had to share it. I promise to re-post it again next year, a week BEFORE St.Patrick’s Day! It was so easy. I started it before I left for work in the morning and finished it in time for Dinner when I got home!

*This will serve 4-6

INGREDIENTS:

4 large carrots, peeled and cut into matchstick pieces

10 baby red potatoes, quartered

1/2 onion, peeled and cut into bite-sized pieces

2 Leeks, slice up only the white and light green parts

4 pound corned beef brisket with spice packet

6 ounces beer

 4 cups water

1/2 head cabbage, coarsely chopped

½ cup white vinegar

DIRECTIONS:

Place the carrots, potatoes, leeks, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on Low Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and vinegar and cook for 1 more hour. Let the meat set at least ten minutes before cutting.

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** Some more notes: Make sure you get the “Flat Cut” Brisket, and be sure when you cut it to go across the grain of the meat!!! I use an electric knife for this because it falls apart so easy. It does a great job.

Spicy Cocktail Meatballs

** These will fill a half chafing tin to the top, if you're making them to go to a party. They have been a hit whenever I take them with me. Enjoy!!

Makes 8 servings

Ingredients

For the meatballs:

1 pound ground beef
1 pound ground pork
1 cup plain bread crumbs
1/2 cup milk
1/2 cup finely chopped onion
2 eggs
1 chipotle pepper in adobo sauce, finely chopped
2 tablespoons adobe sauce (from can of chipotle peppers in adobo)
1 1/2 teaspoons salt
1 tablespoon canola oil

For the sauce:

2 tablespoons canola oil
1 cup finely chopped onion
2 teaspoons crushed red pepper flakes
2 cups ketchup
1/4 cup brown sugar
2 tablespoons red wine vinegar

Directions:

To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate.

To make the sauce:
Heat oil in the same Dutch oven over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.

Add the browned meatballs to the Dutch oven and toss gently to coat with sauce. 

Sweet and Spicy Shrimp Tacos with Lettuce

This dish is delicious and healthy!! Enjoy!

SERVES 4

Ingredients:

2 heads Bibb lettuce or 1 head iceberg lettuce
3 tablespoons olive oil
1/2 to 3/4 cup frozen corn, defrosted
Salt and pepper
2 pounds shrimp, deveined and tails removed, coarsely chopped or halved
3 to 4 cloves garlic, chopped
1 inch fresh ginger, minced
1 teaspoon Old Bay seafood seasoning

1 tablespoon rice wine vinegar, white wine vinegar or distilled vinegar
1 lime, juiced and zested
2 -3 tablespoons agave syrup (or honey)
1 to 2 tablespoons Sriracha
1 avocado, diced
1 small bunch scallions, thinly sliced, for garnish
Cilantro leaves (optional)
Directions
Separate the lettuce into cups and reserve.

Directions:

Heat 1 tablespoon of the olive oil in a skillet and saute the corn over medium-high heat until light golden at edges. Season with salt and pepper. To the same skillet, add the shrimp and cook until the shrimp begin to turn pink, 2 to 3 minutes. Add the garlic, ginger and seafood seasoning and toss 1 to 2 minutes. Add the vinegar and heads up -- keep your head back to avoid a sinus attack! Add in the lime zest, agave and Sriracha. Toss and remove to a serving plate.

Dress the avocado with the lime juice.

Serve the shrimp with the lettuce for taco building. Fill the lettuce with the shrimp and top with scallions, avocado and cilantro