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

Linguini and Shrimp Fra Diavolo

Linguini and Shrimp Fra Diavolo

 

Ingredients:

• 3 tsp extra virgin olive oil
• 6-7 garlic cloves, peeled and smashed
• 2 lbs jumbo shrimp, peeled and deveined*
• salt and fresh pepper to taste
• 1/4 cup celery
• 1/2 cup chopped onion
• 35 oz crushed tomatoes (I LOVE Tuttorosso)
• 1 1/2 tsp crushed red pepper (or to taste)
• 1 tbsp capers, drained
• 8 fresh basil leaves, rolled and sliced thin
• 12 oz whole wheat, high fiber or brown rice pasta

Directions:

Bring a large pot of salted water to a boil.

While the water is heating up, heat 2 teaspoons of the olive oil in a large heavy skillet over medium heat. Stir in the garlic and cook until golden, about one minute. Add the shrimp and cook 2-3 minutes to brown but not cook through; sprinkle with salt to taste.

Transfer the shrimp to a plate, leaving garlic in the pan.

Add pasta to water and cook according to package directions for al dente. 

Pour the remaining teaspoon of olive oil and add the celery and onions; cook 2 minutes then add the crushed tomatoes, season with salt and crushed red pepper and bring to a simmer.

Lower the heat and let it simmer about 8-10 minutes. Add the shrimp and cook another minute or two; remove from heat. Add the capers and serve in a large bowl over pasta topped with fresh basil, fresh black pepper and parmesan cheese on the side.

* 375 Calories/serving

** Thank you Skinny Taste!! This is a flavor party in your mouth!

Lime Shrimp and Avocado Salad

Lime Shrimp and Avocado Salad

This is so simple and so delicious you won’t believe it. It’s like tasting summer in February!!

Ingredients
1 lb jumbo cooked shrimp, peeled and deveined, chopped rough (1/2” pieces)
1 medium tomato, diced
1 avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of (~1/4 cup)
1 tsp olive oil
1 tbsp chopped cilantro (optional, some folks don’t like it)
salt and fresh pepper to taste

Directions
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeno. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

STUFFED PEPPERS

STUFFED PEPPERS

 A CRAZY 150 CALORIES PER HALF !

 Serves 3-4, I doubled it, mainly because most ground turkey comes in a 1 lb.     

 package at least! Trust me, they will get eaten!!

Olive Oil
1/2 lb lean ground turkey breast
1 cup chopped onions
1 heaping tbsp of taco seasoning
2 cups of cooked rice
3-4 bell peppers, halved and seeds removed
1 can of black beans, drained & rinsed
½ cup of organic frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese
Toppings:
fresh cilantro
sour cream
sliced avocado
Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow them to cool until you can handle them.

*****Note – make sure you brown the turkey ahead of time, that way you do not have to worry about it later. Also, sautee the onions until cooked thru, then add in the cooked rice, black beans and corn.

In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.

Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.

Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.

Super Bowl Sliders

SUPER BOWL SLIDERS

For 24 sliders (will fit just right on a cookie tray)

You need:

1 pound chopped beef, 80/20 mix

1-1/2 packets of onion soup mix

1 – 8 oz. package of shredded sharp cheddar cheese

1-1/2 tablespoons mayonnaise

24 Dinner rolls (I get Kings Hawaiian at Costco)

Directions:

Preheat oven to 350 F.

Thoroughly mix first four ingredients

Lay out 24 rolls on the cookie sheet and slice them

To make patties, roll up 1” diameter meatballs, then flatten them out to fit on the rolls, about ¼” (or a little less) thick.

With all burgers done and assembled, cover TIGHTLY with aluminum foil the entire sheet. This is most important as the meat actually steams in the rolls under the foil.

Cook in oven for 30 minutes.