Corned Beef & Cabbage

Well, Saint Patrick's Day has come and gone.  And, that means corned beef & cabbage!  Yummy!!!  I wanted to try something different and this recipe looked very different.  So, I gave it a go!

Corned Beef:
3 lbs corned beef (in package)
10 whole cloves
1/4 cup hot sweet honey mustard
2 Tbsp brown sugar


1 Preheat oven to 350°F. Drain the corned beef from the package and discard the spice packet. Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil (you may have to get creative with the way you wrap the beef if your foil isn't wide enough). Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top. 


2 Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours. 


3 Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned. Let rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.
Serve immediately.

Cabbage:
Olive oil
1 medium yellow onion, chopped
1 cloves garlic, minced
1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
Salt

1 Heat 2 Tbsp olive oil (enough to well coat the pan) on medium high to high heat in a large, wide pot (8-quart if available) or large, high-sided sauté pan. Add chopped onions, cook for a couple of minutes, then add garlic.
2 Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions. Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns. When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go.

3 Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. You may need to add a bit more olive oil to the pan to help with the browning, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat.
Serve with the corned beef. Serve with boiled new potatoes. Can be made ahead and reheated.C

Nancy's Take:  Total bummer.  Apparently you have to cook it forever - and 2 hours is not nearly long enough.  How was I supposed to know?  But, I did like the cabbage... a lot!

Dave's Take:  Dave is out of town, so I'll let you know his thoughts.  He'll eat a shoe.  So, he did not think the beef was as bad as me.  But, he did not want more - and he said to toss the leftovers.  But, he really liked the cabbage.

Microwave Popcorn

Well, the girls wanted to watch a movie and I wanted to make them a healthy snack.  Hence, make your own microwave popcorn!  No chemicals - no additivies - just good old fashioned popcorn!

1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste 

In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.

Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl. 

Nancy's Take:  Well, it took me twice to make it without burning it.  But, that was no biggie - it takes no time at all!  It was tasty - I missed the fattening butter!  Thankfully, the girls didn't!

Erin's Take:  YUMMY!  It smells like popcorn!  Mom - this is good.

Ev's Take:  Mom - can you make this again?


Success!

Enchiladas w/ Creamy Green Chile Sauce

3 tablespoons butter                                          

1 medium onion - chopped                                      

1 large garlic cloves - minced                                

1 teaspoon cumin                                              

2 tablespoons flour                                           

2-3 cups hot water w/ 1 extra large Knorr chicken bouillion cube

6 smalls cans green chilies - I used 3 cans mild and 1 can hot                            

12 corn tortillas  - oops I used wheat flour tortillas!

2 cups shredded mexican cheese                                  

4 cups shredded chicken                                       

In a pan, melt butter and saute onions till transparent.  Stir in garlic, salt, and cumin.  Then stir in flour.  Slowly stir in chicken broth.  Add chiles and stir well until bubbling.  Reduce heat to simmer, cook uncovered for 15 mins.  Add 1 c of cheese.

Preheat oven to 350 degrees.  Combine chicken and 1/2 the green chile sauce.  Heat tortillas in microwave to soften.  Fill each tortilla with chicken mixture and little bit of remaining cheese.  Roll up and place seam side down in 13x9 pan.  Pour remaining sauce over enchiladas.  Bake 20 mins uncovered.

Serve with sour cream, tomatoes, and lettuce.

Notes:

- If you make as casserole - lay tortillas on the bottom of pan, then layer chicken, green chile sauce, and cheese.  Repeat layer and finish with torillas on top and a little sauce to cover. IF you decide to make the Green Chile Enchiladas in a casserole form, then do not mix half the sauce with the chicken.  Just layer the tortillas, shredded chicken, sauce, and cheese.

- Sauce can be prepared and refrigerated for 24 hours

Nancy's Take:  Yummy!!  This was a great way to use up a rotisserie chicken - they are my best friend!  It was pretty darn spicy - might not need the can of HOT I used - all mild would probably be fine.  I also accidentally used flour tortillas and they were fine.  I really liked it - did not try to give it to the girls - too spicy.  The enjoyed the chicken - I saved them some.  They always love rotisserie chicken!!

Dave's Take:  This dish was rather interesting.  First of all, I can't help but compare it to one of my favorite dishes which is buffalo chicken enchiladas.  This was no buffalo chicken enchiladas and the first night we ate this I think it was actually a bit too spicy.  But strangely enough, when we put away the extra and warmed up the left overs the next day it was so much better.  I don't know what happens to casserole type foods and how a day in the fridge helps release their hidden goodness but this was certainly the case this time.  I think next time I'll ask Nancy to make this ahead of time and let it sit in the fridge for a couple of days before serving.

Arroz con Pollo

If you don't speak Spanish, you might not know today I made Rice with Chicken - or I would say Chicken with Rice.  The recipe is from a friend that is from Cuba - so she knows how to make this kind of thing!  I've tried hers and don't really know if mine was the same, but I seem to be getting ahead of myself.................

Nancy's Take:  I liked it.  I wanted more.  I used self restraint.  I think it would also be good if you added artichokes and maybe even some other veggies.  I might also use a  but more spice.  I do better when the recipe tells me how much to use - none of this pepper, oregano business - how much??  Next time, I'd add more - and probably use a rotisserie chicken - that would save time.  I used thighs tonight.

Dave's Take:  This was a dish I first got to try around Christmas.  When I had this for dinner I remembered that I didn't really like it then either.  I've been sort of a stick in the mud about these new recipes lately, but just being honest.  I think one thing that could make it better is to use white meat chicken instead of the thighs.

I (Nancy) want to label this a good - or maybe an okay.  Dave wants it labeled a yuck.  He's a yuck.

Chicken Tikka Masala

This recipe is one of our favorites.  It is a mildly annoying to make - so many ingredients and takes a while to make.  But, this time I tried to do as much in advance as possible, and that helped.  Even just measuring out spices and cutting the onion ahead of time.  It is one of Dave's all-time-favorites!  The gets super excited when I make it.  It is copied from Cooks Illustrated.
 
1/2 teaspoon cumin                                             
1/2 teaspoon coriander                                         
1/4 teaspoon cayenne pepper                                    
1 teaspoon salt                                                
2 pounds chicken breasts - skinless                            
1 cup plain yogurt                                             
2 tablespoons vegetable oil                                    
2 cloves garlic - minced - or crushed                          
1 tablespoon fresh grated ginger       
                        
SAUCE                                                          
3 tablespoons vegetable oil                                    
1 medium onion - diced finely                                  
2 cloves garlic - minced or crushed                            
2 teaspoons fresh grated ginger                                
1 serrano chile - ribs and seeds removed - flesh minced        
1 tablespoon tomato paste                                      
1 tablespoon garam masala                                      
28 ounces crushed tomatoes                                     
2 teaspoons sugar                                              
1/2 teaspoon salt                                              
2/3 cup heavy cream                                            
1/4 cup chopped cilantro                                       

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Gingered Carrot Sweet Potato Soup

I bought a new cookbook.  I need another cookbook like I need another hole in my head.  But, it caught my eye and has SO many recipes that look tasty.  Today as I was making the kids lunch I popped this into the crock pot - so easy and so few ingredients.  Looks pretty strange for me, but we'll see!  I am on Weight Watchers, so this is a great recipe for me - only a few points per serving!

1 medium-large sweet potato

6 medium carrots

1 medium-large sweet onion

1 inch long piece of ginger

4 cups chicken or vegetable broth

salt and pepper to taste

Yogurt or heavy cream or creme fraiche - optional

Peel sweet potato and chop into 1 inch pieces.  Peel carrots an chop into 3/4 inch pieces.  Peel onion and chop into 3/4 inch pieces.  Add all vegies to crock pot.  Peel ginger and mince (or grate) into crock pot.  Add broth.  If using canned broth, hold off on salt & pepper to see if you need it. Cover and cook on LOW until veggies are tender 9-11 hours.

Turn off slow cooker, uncover and allow soup to cool a few minutes.  Puree in blender or food processor.  Obtain the smoothest consistancy possible, so let the blender go for a few minutes.  Check the seasonings and add salt and pepper if needed.  Serve hot or cold and garnish with yogurt or cream as desired.

Nancy's Take:  I wanted something this simple to taste wonderful!  I wanted to love it.  And, in a small dose I think it is good.  But, a big bowl is just too much.  I could see having it at a formal dinner as one of several courses.  But, who entertains like that???  I did bite the bullet and buy a stick blender and it was amazing!!  I can't wait to get more use from it.

Dave's Take: I've had versions of carrot soups before and I don't think I really care for soups from carrots.  The consistency reminded me of baby food.  The ginger in the soup was interesting and gave it a nice kick.  Nancy and I spoke about the potential of using this soup as some sort of sauce.  It might be rather nice over some rice or chicken.  I didn't ask for seconds.