Irish Corned Beef Potato Skins

Do you ever look in your refrigerator at your leftovers and think, “What can I create with these?” Well, look no further when it comes to your St. Patrick’s Day Corned Beef Dinner leftovers. Irish Corned Beef Potato Skins is so satisfying. Make a big salad and slice some of your Irish Soda bread and you’ve got a great “new” dinner.

Enjoy and Happy Cooking,

Vonnie

 

 

 

 

Ingredients:

4 large russet potatoes, 8-10 oz. each, scrubbed clean

oil for rubbing on potatoes

2 Tablespoon unsalted butter, melted

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup sour cream

2 Tablespoon milk

1 Tablespoon whole-grain mustard

1 1/4 cup rough chopped corned beef

2 cup leftover cooked cabbage

2 cup shredded sharp cheddar cheese

 

 

Instructions:

1. Adjust oven rack to the middle position. Heat oven to 400 degrees. Place potatoes on a large rimmed baking sheet lined with foil. Rub each potato lightly with oil. Bake the potatoes until completely tender, about an hour. Remove potatoes from the oven but don’t turn the oven off. Let the potatoes cool for 10 minutes.

 

2. Halve each potato lengthwise and scoop out the potato flesh into a large bowl using a soup spoon, being careful to leave about a 3/8 inch layer of potato flesh in the skin (this keeps the potato skin stable). Return the hollowed-out potato skins to the oven to dry out and crisp up slightly, about 10 min. Remove from the oven and set aside.

 

3. Mash the potato flesh until mostly smooth using a fork or a potato masher. Add the melted butter, salt and pepper, mix to combine. Add the sour cream, milk and mustard, mix to combine again. Add the corned beef, cabbage and 1 cup of the cheese, mix thoroughly.

 

4. Mound the filing into the potato skins on the baking sheet. Sprinkle with the remaining cup of cheese. Return to the 400 degree oven, bake 10 min. Keeping the oven rack in the middle position, turn on the broiler and broil until the cheese turns is bubbly 3-5minutes.

 

 

Slow Cooker Beef and Pepper Sandwiches

I was shocked when I was reading a recent article about the advantages of using a Slow Cooker and read many people around the world simply haven’t heard of a slow cooker, yet alone have they had the pleasure of cooking in one. Think about it, for decades now, we’ve all been brought up that most of our mom’s kitchens and now ours have at least one slow cooker ( I have three). But the slow cooker still remains widely unknown. The slow cooker, also called a Crockpot is an appliance which takes longer to cook your food. But, as a wise person once said, “those who wait and are patient, always win the race”.
Now yes, slow cooking your food may take up to 8+ hours in length, but the process is well worth it. You can set up your slow cooker and leave it cooking for hours without looking at it once. In fact, that’s the main selling point. You can leave it cooking away while you’re at work. And when you walk in the door, Dinner is Served (well…almost!!)
You can adapt many conventional recipes for the slow cooker. Any oven or stove top recipe that has some moisture in it–whether from water, broth, wine, sauce, or canned soup–should work beautifully in your favorite appliance, just keep these things in mind:
•Cut all liquid amounts in half when adjusting for the slow cooker.
•The low heat setting is approximately 200 degrees F (95 degrees C) and high heat is about 300 degrees F (150 degrees C).
•For every hour you’d cook something in the oven or on the stove, allow 8 hours on low or 4 hours on high.
This sandwich recipe is to die for! The slow-cooked beef becomes so tender that it shreds easily with a fork. And the banana peppers add so much flavor. Top it with a slice of Swiss cheese and it becomes indescribable!
Enjoy and Happy Cooking,
Vonnie

Ingredients:

3 pound boneless beef chuck or eye of round roast
1 large onion, chopped
1/4 cup Worcestershire sauce
1 TBSP. instant beef bouillon granules
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
2 cloves garlic, minced
1-16 ounce jar Banana peppers (mild or hot), drained. Reserve a bit of the juice
Swiss Cheese slices (optional)
Buns

Directions:
In a 3 1/2 to 4 quart slow cooker and combine meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic.
Cover; cook on low setting for 10 hours or on high setting for 5-6 hours. Shred meat with fork/s. Stir in drained banana peppers and a little of the juice.
If adding cheese, spoon meat on buns and top with cheese. Broil sandwiches until cheese melts.
Servings: 8 large sandwiches

Creamy Potato and Broccoli Soup

This seems like the perfect recipe to share today. Here in Michigan we expected to get hit hard by a winter storm. This soup is hearty and will warm you up no matter what state you live in.
A couple of variations could be: 1. I used a hot pepper cheese, but I think any kind of cheddar or combination of your favorite cheeses would work well.  2. I used a smoked applewood thick cut bacon, but a peppered bacon, or pancetta might be nice. 3. If you have some wonderful chicken stock, that would be perfect. If you are like me than you can use a wonderful product. Better Than Bouillon Chicken Base. I love this stuff!! Also, you could use a vegetable broth. 

For those meat free-ers, just omit that step. Make sure if you don’t have some bacon grease to brown the vegetables, use 2 TBSP. of olive oil.

Stay warm and safe.

Enjoy and Happy cooking,

Vonnie

Ingredients:

 

3 slices Thick Bacon, Cut Into 1/2-inch Pieces

1  whole Medium Onion, Diced

3 whole Carrots, Scrubbed Clean And Diced

3 stalks Celery, Diced

3 whole medium Idaho Potatoes, Peeled And Diced

2 cups of broccoli,  chopped (fresh or frozen)

6 cups  Chicken or Vegetable Broth

3 Tablespoons All-purpose Flour

2 cups Milk

1 cup Heavy Cream

2 cups grated cheese of your choice

1/2 teaspoon Salt, More To Taste (optional)

 Pepper To Taste

 

 

Directions:

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off all but 2 TBSP. of grease, and do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes and broccoli. Cook for 5 minutes, seasoning with salt and pepper.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove  1/2 the soup and blend in a blender,food processor, or large bowl that you can use your immersion blender and blend until completely smooth. (Remember if you are using your blender, DO NOT PUT THE LID ON!! Pour it back into the soup pot and stir to combine. Stir in grated cheese, cream, and bacon. Stir until everything is combined and melted.
Serves:6

Golden Granola

This a wonderful addition to your breakfast yogurt and fruit. Or have a bowl with some milk to jump-start your busy day.  I also package this in small snack-size zip bags so I can enjoy it as an afternoon snack.

Hope you enjoy and Happy cooking,

Vonnie

 Ingredients:

5 cups old-fashioned oats

1 cup flaked coconut

1/2 cup wheat germ

1/2 cup slivered almonds or walnuts pieces

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

pinch of fresh ground nutmeg

1/2 cup vegetable oil

1/4 cup packed brown sugar

1/3 cup honey

1/3 cup water

1 tablespoon vanilla extract

1/2 cup golden raisins or dried fruit

 

Directions:

1. In a large bowl, combine the first 7 ingredients; mix well. In a saucepan, cook oil, brown sugar, honey, water and vanilla until sugar is dissolved. Pour over dry ingredients and mix well. Spoon to a greased jelly roll baking sheet. Bake at 275 degrees F for 1 hour or until golden, stirring every 15 minutes. Cool completely. Stir in raisins or dried fruit.

Cranberry Orange Scones

I made these scones this morning! By far the BEST scone recipe I have made. I adapted it from a recipe from Zuni Cafe. If you visit The City by the Bay, make sure you go to Zuni Cafe!

Happy Cooking and Enjoy!                                                                                       

Vonnie

Ingredients:

3 cups unbleached all-purpose flour ( I use King Arthur Flour)

4 teaspoon baking powder

1/4 teaspoon sea salt

1 cup sugar

1/2 pound butter (2 sticks) cold salted butter cut into small pieces

1/2 cup dried cranberries

1 Tablespoon finely grated orange zest

1 egg

1/2 cup  2% cold milk

1 Tablespoon orange juice

Turbinado sugar

Directions:                                                                                                     

1. Preheat the oven to 350 degrees. Line 2 jelly roll pans with parchment paper or Silpats (I use Silpats and LOVE them). 2. Stir together the flour, baking powder, salt, and sugar. Mix well.

3. Cut in the butter using a pastry blender or 2 forks until the butter is the size of small peas.

4. Add dried cranberries and orange zest and toss well.

5. Whisk together the egg, milk, and orange juice. Stir this into the dry ingredients, and GENTLY mix until the dough comes together and everything is well moistened.

6. Divide the dough in half and form each half into a ball. On a lightly floured work surface, pat each ball into a flat 7 inch circle. Roll out each circle until it is 3/4 inch thick. With pizza cutter, cut each round into 8 wedges.

7. Arrange the wedges in the parchment paper or Silpat lined pans without crowding(this is really important as these rise really well and they will end up touching and not toast on the edges). Sprinkle each scone with Turbinado sugar and bake for 20 to 25 minutes until golden brown and firm to the touch.

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Pumpkin Spice Latte

I am sure it doesn’t come to a surprise I am posting a recipe for a coffee drink.  Most of you know and appreciate my love affair with this enveloping drink.  Ever since I was a little girl, I had a fascination with it.  I used to love helping my Grandma Taylor make her morning coffee. We would fill the percolator and listen and wait!  As soon as it was time, my Grandma would pour herself a cup in her Corning Ware Crazy Daisy cup and take a cup to my Grandpa.  She would then  make a wonderful concoction of  a little bit of coffee mixed with a lot of milk and sugar!  We would sit at her kitchen table sipping our cup o’ joe, talking and laughing!  I loved those days.

Over second and third cups flow matters of high finance, high state, common gossip and low comedy. Coffee  is a social binder, a warmer of tongues, a soberer of minds, a stimulant of wit, a foiler of sleep if you want it so. From roadside mugs to the classic demi-tasse, it is the perfect democrat.  ~The New York Times, 1949

I love this quote.  I think of it often in the silence of my morning coffee.  I image sharing it with my Grandma.  And just like old times, together we would sit at the kitchen table sipping our coffee, talking and laughing.

Enjoy and Happy Cooking,

Vonnie                                                   

                                                                                                                   

                                                                                         

Ingredients: 

             2 Cups Milk                                                                   

 2 Tablespoons Canned Pumpkin (not pie mix)                                                                                                            

             1-2 Tablespoons Sugar                                                                             

 1/2 teaspoon Pumpkin Pie Spice                                                            

             1 Tablespoon Vanilla                                        

 1/2 cup hot brewed coffee                                 

 Garnishes:                              

             Whipped cream                                          

 Dash pumpkin pie spice                                           

 

Direction:                                 

 In 2-quart saucepan, heat milk, pumpkin and sugar over medium heat until hot (do not boil). Remove from heat. Stir in 1/2 teaspoon pumpkin pie spice, the vanilla and coffee.

 Pour into 2 large mugs. Garnish each with whipped cream and a dash pumpkin pie spice.

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Beer Braised Beef with Fall Vegetables

When the air turns a little crisp here in Michigan I grab my box labeled Fall Recipes. This is my most  meals this time of year.  I love to braise beef.  It is a wonderful way to turn an inexpensive piece of meat into a moist and tender dinner with a huge outcome of flavors and praise!  I also like to use our local brew-pubs in-season beers.  My favorite is the Pumpkin Ale.  If you don’t have a brewery close by Guinness is a great choice.  Also, I have used Blue Moon Belgian-Style Wheat Ale.

As with most stews, this is great the first day, but even better the next.  I love to serve this with a nice salad and thick bread. My friend Sue Ford’s Oatmeal Bread is perfect. (Recipe is in the archives)

Enjoy and Happy Cooking,

Vonnie                                                                                                     

Ingredients:

3  tablespoons all-purpose flour

1 1/2  tablespoons canola oil

1  (2 pound) boneless chuck roast, trimmed

1  teaspoon salt, divided

1/2  teaspoon black pepper

1  cup  fat-free, less-sodium beef broth

4  garlic cloves, crushed

1  (12-ounce) bottle dark beer

1  bay leaf

3  carrots, peeled and cut diagonally into 1/2-inch-thick slices

3 parsnips, peeled and cut diagonally into 1/2 inch thick slices

3 small turnips, peeled and cut into wedges *

1  medium onion, peeled and cut into wedges

1/4  cup  chopped fresh flat-leaf parsley

Directions:

Preheat oven to 300°.

Place flour in a shallow dish. Heat oil in a Dutch oven over medium-high heat. Sprinkle beef evenly on all sides with 1/2 teaspoon salt and pepper; dredge in flour. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add broth and next 3 ingredients (through bay leaf), scraping pan to remove browned bits; bring to a boil. Cover and bake at 300° for 1 1/2 hours. Add carrots; cover and cook 25 minutes. Add remaining 1/2 teaspoon salt, turnips, parsnips and onion; cover and cook an additional 1 hour and 5 minutes or until vegetables are tender and beef is fork-tender.

Remove beef and vegetables from pan; discard bay leaf. Cover beef mixture; keep warm. Let cooking liquid stand 10 minutes. Skim fat off of broth or try this great tip. (Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes fat will rise to the top. Seal bag; carefully snip off 1 bottom corner of bag. Drain cooking liquid into a medium bowl, stopping before fat layer reaches opening; discard fat). Serve cooking liquid with beef and vegetables. Sprinkle each serving with 1 tablespoon parsley.

* Note……If you have never tried turnips, try them. They are wonderful, especially in this recipe but if you just aren’t a fan you can substitute  3 Yukon potatoes peeled and cut into wedges.

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