Author Archives for dclarkabal

Cinnamon Rolls for Mothers Day

Happy Mothers Day!

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You really should make these this morning – my mouth is watering

I will be going out to breakfast this morning without my children. My husband and I are away for the weekend for a wedding in Rhode Island. For those of you that are home and plan on making breakfast for your mother, wife, grandmother or just for yourself. These are worth making today, or any day really.  They are so easy to put together and crazy fast that you can make them in under an hour – seriously!

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Do I have your attention yet?

I’ve made them a few times and it still surprises me how good they are and how quickly I can make them and with so few ingredients that I always have on hand; I bet you do too. Make a frittata or strata or just scrambled eggs and a fruit plate and you will have a very tasty very satisfying breakfast or brunch fit for a Queen!

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The dough comes together very easily!

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Add as much or as little cinnamon as you like

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after baking

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before baking / after rising

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Cinnamon Rolls
Serves 9
Easy, fast, light and fluffy Cinnamon Roll with great flavor
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 3/4 cup all purpose flour
  2. 3 tablespoons sugar
  3. 1 teaspoon salt
  4. 2 1/4 teaspoon instant yeast = 1 packet
  5. 1/2 cup water
  6. 1/4 cup milk
  7. 2 tablespoons unsalted butter
  8. 1 large egg
  9. 1/2 teaspoon vanilla
for the Filling
  1. 1/2 stick butter softened, room temperature
  2. 2 tablespoons cinnamon
  3. 1/4 cup brown sugar
for the Glaze
  1. 1 cup powdered sugar
  2. 1/2 teaspoon vanilla
  3. 2-3 tablespoons milk
Instructions
  1. pre-heat your oven to 200’ and just before you place the rolls in the oven; turn it off.
  2. in a large bowl add the flour, sugar, salt and yeast; mix well
  3. In a microwave safe bowl heat the milk, water and butter till the butter melts 30-40 seconds.
  4. Once melted stir into the flour mixture and the egg and knead until the the dough is no longer sticky roughly 3-4 minutes.
  5. Place dough in a lightly greased bowl to rest for 5 or 6 minutes.
  6. Mix together the cinnamon and brown sugar for the filing
  7. Roll out the dough after it is done resting; into a 15″x 9″ rectangle.
  8. Spread the softened butter on top and then sprinkle the sugar cinnamon mixture over the butter.
  9. Roll the dough on the 15” side tightly and cut into 9 large even pieces.
  10. Place them in a 9″x 9″ slightly greased pan. Cover with plastic wrap and place in the; turned off oven for 20 minutes.
  11. After 20 minutes remove the plastic wrap and turn the oven up to 375’F. Bake for 15-20 minutes until they are lightly browned.
  12. Make the glaze while the rolls are in the oven. Mix the powdered sugar, vanilla and use enough milk to make the glaze light enough for you to drizzle over the hot rolls when they come out of the oven.
Adapted from from the recipe critic
Adapted from from the recipe critic
Cooking at Clark Towers https://cookingatclarktowers.com/

Taco bar – fish, chicken, beef and shrimp

We are going to celebrate May 5th aka cinco de mayo with a little taco party for family and friends.  While it may look like a lot of work it really isn’t too bad.  Your time will be spent mostly dicing and slicing and a little frying.  The reward far out weighs an hour or so prepping for your party.  And pulling off a party in less than 2 hours is quite satisfying.

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some of the ingredients for today – plus I made a frittata with some of these ingredients

Being the Saturday before and writing this I have made up my shopping list and am just about to head out to the store.  I am going to make up a few things today like the Mango salsa the chipolte mayo and the beef taco mixture and then tomorrow will be a cinch to pull everything together.

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I plan on setting out several small bowls filled with sour cream, salsa, fresh cilantro, diced tomatoes, lime wedges, diced green onions, shredded cabbage and lettuce and some shredded cheese.  I think that is all that is needed to top your taco no matter which one you choose to make.  I’ll set up my fry station and assembly line the fish, chicken and shrimp. and them place them on a platter for everyone to create their own special taco.
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When everyone arrives it is nice to have something to snack on and what better than a 7 layer dip. you could also set out some chips and salsa for a slightly lighter fare. Since I will have my fryer out I might just have to make churros but we’ll have to see if everyone has room for something sweet after the taco bar.

Beef Taco
1 pound hamburger
1 small can tomato sauce
salt and pepper
2 tablespoons chili powder

Brown meat and drain excess fat.  add tomato sauce, chili powder, salt and pepper to taste.
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Chicken, Shrimp and Fish Taco
F
lour
Egg beaten
Breadcrumbs
salt and pepper

Set out 3 dishes, 1 for flour, 1 for eggs, 1 for breadcrumbs. make sure to salt and pepper each one.  Dip each piece of meat in the flour first, then the beaten eggs and finally in the breadcrumbs. An easy way to remember the dipping order is FEB flour, egg, breadcrumbs

Fry in batches in 350’F oil till browned and cooked through.

Chipotle Mayo
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Ingredients
  1. 1 cup mayonnaise
  2. 1 cup sour cream
  3. 2-3 chipotle peppers in adobo sauce
  4. 1 tsp adobo sauce
  5. 1/2 lemon, squeezed
Instructions
  1. Add all ingredients to blender. Blend until combined.
Cooking at Clark Towers https://cookingatclarktowers.com/

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Mango Salsa
2 Limes – sectioned, diced
2 ripe mangoes, diced
4-5 red radishes, small diced
1 small red onion, small diced
1 tablespoon chili powder
½ bunch fresh cilantro, leaves chopped
¼ cup extra virgin olive oil
Kosher salt, freshly cracked black pepper

Add all into a dish stir and refrigerate until ready to use.
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It can be intimidating to slice up a mango. They naturally have a flat bottom; slice along both sides. If you can’t slice through just move over a little bit.

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Make vertical and horizontal slices to the skin not through it. Flip the skin inward and then you can slice off all the chunks.

7 Layer Dip
1 can refried beans
1 container Sour cream
1 packet Taco seasoning mix
1 jar prepared salsa
handful of iceberg lettuce shredded
Shredded cheddar cheese
Chopped tomatoes – dry on paper towel and seeding them will help with wetness
Green onions – chopped

Mix the taco seasoning into the sour cream, set aside.
Layer refried beans, sour cream mix, salsa, lettuce, cheese, tomatoes top with green onions
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Maple Balsamic Glazed Pork Chops

It will be 6 years this June since I started writing this weekly food blog and I do not see myself stopping anytime soon. I hope you are all OK with that; well I guess if you are reading this; you are on board with me continuing.
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With that being said I have upgraded my subscription on WordPress (more $) and am getting some help with how to make it a little more professional; and I hope easier for you to save and hopefully print out your favorite recipes. At least that is my goal. I just finished day 2 on how to build a better business blog so we’ll see where this takes me/us.
IMG_4029I have mentioned before that I am not very good at “self promoting” but yesterday I went to The Flying Butcher to pick up more pork chops and am making them tonight for my niece and her husband. I mentioned to the guy that helped me that I write a food blog and mentioned them in one of my posts because the pork chops we SO good. He said I should tag them and they will share it on their site. Look at me go! The name of the pork chops are Hatfield I need to ask them next time what Hatfield refers to. Name of the farm? Name of the pig? Company they get them from?
IMG_4037.JPGThe recipe I am going to share here today is what I am making for them later today. Not only because it is delicious but also because they collect and boil sap to make maple syrup and who doesn’t love having recipes that go along with what you worked so hard for.
IMG_4033.JPGThis recipe is even easier than the pork and apple recipe from a couple of weeks ago. Plus it’s fresh maple syrup season right now so let’s get cooking!
IMG_4030Pork Chop
4 pork chops – bone in or thick cut
Olive oil
Salt and Pepper

Balsamic Glaze
½ cup maple syrup
4 Tablespoons balsamic vinegar
3 Tablespoons beef broth
1 Tablespoon dijon mustard
2 cloves garlic – smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and Pepper to taste

In a small saucepan add all the glaze ingredients together and bring to a boil. You’ll want to boil it down for about 4 minutes.
IMG_4031Using a cast iron pan; if you have one. Either pre-heat it in your 350’F oven while you prepare the glaze, or place it on the stove top and put it on low to heat it up nicely.
IMG_4034.JPGPat the chops dry using paper towels. Season with kosher salt and freshly cracked black pepper. Add a little olive oil. Once your pan is almost to the smoking point. Add the chops and let them sizzle for 2-3 minutes. Flip and add some of the glaze to the browned side. After another 2-3 minutes flip again and add more glaze. You can keep flipping and adding glaze or finish them off in the 350’ F oven till they have an internal temperature of 140’F.
IMG_4035.JPGRemove them from the pan adding more glaze and let them rest for about 5-10 minutes.

Maple Roasted Carrot Salad

Happy Easter!!!  Have a wonderful day!

If I was better at this blogging thing I would have given you this recipe last week so you could make it today as part of you Easter dinner. I plan on making it later today for my fam that will be here for dinner. I first made this and blogged about this recipe back in 2016. I am looking forward to having it later today, I can taste it already!

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I also am planning on making a carrot cake with cream cheese frosting or it might turn into carrot cupcakes; both sound appealing to me.  I’ll have to see how the day progresses.

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Right now the house is super quiet. all I can hear is my fingers tapping on the keyboard. Which is very unusual around here. At the very least the dog is wanting something; could be out, could be attention or mostly could be a treat; but even he is still sleeping.  In less than an hour all things are going to change. My son and his fiance and my in-laws will all be here for pancakes, sausage and home fries.

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We have had Easter morning pancakes long before my kids were even born. And yes even though the kids are adults I will be hiding eggs. Which is almost as much fun for me as it is for them to find them.  I do love that I can truly hide them. The only problem is me keeping track of where I put them.
 
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If you happen to not have the ingredients on hand and there isn’t an open store near by I hope you keep this recipe in the back of your mind as it is easy to bring together; yes there are a few steps but nothing you can’t handle. The flavors meld so nice together and  you’ll look like a rock star placing it on the table for all to share.

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The Marcona almonds used to be something you had to look for around here but not now. I can get them pretty much at all of the grocery stores around. Which is great and now I have them on hand ALL the time. They are awesome by the handful as well as in sweet or savory recipes.  You should check them out if you haven’t already.

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Maple-Roasted Carrot Salad
Preheat oven to 425’F

2 pounds carrots
¼ cup olive oil
¼ cup pure maple syrup
⅔ cup dried cranberries
⅔ cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 cloves garlic (grated)
6 ounces baby arugula
6 ounces goat cheese
⅔ cup Marcona almonds (roasted/salted)
1½ teaspoon Kosher salt
½ teaspoon Freshly cracked black pepper

Prepare carrots to 1 inch wide and 2 inches long – because they are roasting at a high temperature you don’t want them too small.

Place in a medium bowl with the olive oil, 1 tsp salt and pepper toss together. Using 2 sheet pans (they need space you don’t want them to steam) Roast for 20 minutes, tossing once until the carrots are tender. Transfer all of the carrots to one sheet pan and add the maple syrup. Toss and roast for another 5-10 minutes just till the edges caramelize. Watch them. Once out set aside for 10 minutes.

Combine the cranberries and orange juice in a small saucepan. Bring to a simmer then set aside for 10 minutes.

In a small bowl combine the vinegar, garlic, ½ teaspoon salt. Whisk in 3 tablespoons of olive oil.
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Place the arugula in a large dish, add the carrots, cranberries in their juice, goat cheese crumbled, almonds and the vinaigrette. Toss and serve at room temperature.

 

Recipe – Ina Garten the Chew episode

Sage Butter Garlic Pork Chops

A couple of weeks ago I made pork chops for dinner. Sound simple enough but apparently they were the best pork chops my husband has ever had. I am not entirely sure how to take that. Were all the other pork chops terrible? Am I too sensitive? Was it my way of preparing them or was it because I bought them from a butcher? Honestly I believe it was the butcher but I am going to take a little of the credit. I mean I went to the butcher shop and bought them, I seasoned them and I cooked them to the correct temperature. So I can take some of the credit right?
IMG_4016For some of my local followers I got them at the Flying Butcher in Nashua and they were bone in. I will be picking them up again soon. Maybe I will make them differently just to see if it was me or them? Let it go Donna!
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I didn’t start out adding apples, white wine and a little chicken stock but I couldn’t help myself. I had all on hand and they go so well together it was hard not to add the apples.

I started with just making seasoned chops and was going to make a simple garlic butter and sage pan sauce with sweet potato rosemary chips on the side. I ended up adding apples, wine and a little chicken stock. I really don’t measure so if your pan is too dry add more liquid.
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Ingredients

Ingredients 4 bone in pork chops Kosher salt and freshly cracked black pepper 2 tablespoons butter Olive oil 5-6 sage leaves 1-2 apples peeled and sliced 2-3 garlic cloves chopped ¼ cup white wine ½ cup chicken stock Potato wedges 1-2 sweet potatoes Rosemary chopped Olive Oil

Directions

Directions Let the pork chops sit on the counter and come to room temperature while you get everything out. Season both sides with salt and pepper. IMG_4008IMG_4009If you are making the sweet potato chips, peel and slice, drizzle with olive oil, salt and pepper them; add chopped fresh rosemary. Place them a sheet pan and place in a 350’F oven for about 30 minutes; flipping once. Till they are soft and have a little color IMG_4005IMG_4007IMG_4017Heat your pan a little and then add some olive oil. Once the pan and oil are heated add the chops. Let them sit there for at least 3 minutes. Flip them and let them sit there for another 3 minutes or so. Continue flipping after 2-3 minutes until they are cooked through. I recommend 145’ internal temperature for a juicy chop. Once cooked through remove them from the pan and set aside. IMG_4011IMG_4012IMG_4013Add white wine or just use chicken stock to deglaze the pan. Add the butter and sage as well as the apples and garlic and saute till the apples are cooked through. Adding stock as needed. This should take around 5-6 minutes. Place the chops on your serving dish and pour the apple mixture over them and enjoy!

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Roasted sheet pan dinner

It is finally feeling a little like spring around here. The sun is shining, the wind isn’t too bad and the bugs are not around yet so I spent 4 hours outside raking and still have another 4ish or at least someone else has another 4 or so I mean I don’t want to have all the fun!
IMG_4025.JPGI mentioned the other day I wanted to make a sheet pan meal. Well it was worth the wait. It was easy to prep, mostly hands off cooking and the flavor was on point. I will confess I was a little hesitant to add everything including the chicken into one bowl but everything was going to be cooked on the same sheet and at 425’ for 35-45 minutes it will be fine!
IMG_4018I will be making this again; and am looking forward to playing around with different flavors; I think there is endless possibilities to try. It actually might become a staple this summer especially when there is so many other things to do with the longer days.
IMG_4019I do want to mention that you might need to pay attention to what veggies you are cooking. Carrots take longer than potatoes, beets take longer than carrots you get the picture. If you want to stagger than you can, I did not and beets and carrots were cooked but still had a little firmness to them. You can also slice the carrots smaller than the potatoes so the cook around the same time.
IMG_4020.JPGIngredients
6 chicken thighs
2-3 potatoes – or use 6-7 small baby reds
4-5 carrots
3 beets – optional
1 large onion sliced
2-3 garlic cloves sliced
1 tablespoon fresh rosemary chopped
¼ cup olive oil
2 lemons juiced
Salt and black pepper

Directions
Peel and slice the veggies and place in a large bowl. Season the chicken thighs with salt and pepper on both sides; add them to the bowl. Add the oil, lemon, rosemary and season with salt and pepper.

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I added the beets after I put everything else on the sheet – didn’t want everything purple

Spread everything out on the sheet pan. For easy clean up (it still made a mess but it was less) cover your sheet with non stick foil. Spread everything out the best you can and bake for 35-45 minutes.
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Sausage & Broccoli Pasta

“I hope you are going to blog about this; it is delicious” “I am going to have this for lunch on Monday; maybe even tomorrow too” just a couple of quotes from my fam after eating last night’s dinner. So here I am going to share it with you. Though a little back story, it was NOT what I had intended on making at all. I had some chicken thighs that needed to be cooked and I wanted to do a sheet pan chicken thigh and veggie dinner; until I opened the package; damn they had been in the fridge too long and went right into a sealed bag into the trash. So this was a back up plan as I also had some sweet Italian sausage in there that needed to be cooked. Thankfully they fared far better and made a great quick simple meal.
IMG_3999.JPGI am still trying to go through the freezer; I know; how deep is that damn thing that I am going on what 2-3 months of trying to use up what is in there. I had seen enough progress so that I took everything out the other day and placed it on the counter. Then called my husband out of his office to “come and pick something out for dinner” he picked arancini (fried Italian rice ball) and egg rolls – Um no thank you! That night was arancini; the next night was the egg rolls. It’s a good thing he is cute!

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I spy in the upper right hand corner my Godiva bottle*Chocolate Martini’s was also on the menu 

Back to how my Italian sausage and a few things from my freezer turned into a quick, simple and blog worthy dinner. When I laid everything out on the counter from the freezer I noticed the broccoli that I put in there from my garden was getting beat up a bit. Apparently being in there since September and getting knocked around a bit it was turning into smaller and smaller pieces. So I thought it best to use it or lose it. I have homemade chicken stock in there majority of the time; thankfully so I added a little pasta and voila dinner.
IMG_3995The best tip I can give you is brown the sausage; without browning it in the pan and letting the pan get all dark in coated with the yummy bits, I am not sure my fam would have been raving about it. The browned sausage made all the difference in the world. The chicken stock helped to deg-laze the pan which gave such a deep rich flavor to the otherwise boring pasta.
IMG_3996I didn’t and usually don’t measure anything so I am going to ballpark it for you!

3 links of sweet Italian sausage – casing removed
1 pound broccoli
1 pound penne pasta – cooked to the packages direction
2 cloves of minced garlic
1 cup chicken stock
3 tablespoons butter
Salt and pepper to taste
¼ teaspoon red pepper flakes
¼ cup or more Parmesan cheese – grated plus more for serving
Olive oil

Add a little olive oil to your pan and let it get warmed up, add the sausage; breaking it up and letting it get brown. Remove and set aside.
IMG_3997Add the broccoli and let it get a little browned on each side. Add the red pepper flakes and a little salt and pepper to taste. Add the sausage and pasta back into the pan. Add the butter and Parmesan cheese and let it meld.
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Serve and enjoy!

Blueberry Pie Bars

Before my husband and I were married way back in the late eighties. We got a puppy together, isn’t that kind how things tend to progress for most? You date for a few years; you move in together and get a pet? I see it is a trial period to see if you can co-habitat before pulling the trigger on marriage and kids. If you can co parent a pet and not kill each other; you might have a shot at this marriage/parenting thing. In my opinion!
IMG_3984We have had dogs more than we haven’t; 4 in total and all but the first were rescues. The current one is testing all of us. I have lovingly dubbed him my ungrateful rescue. The last two were wanderers but that is nothing compared to the coo coo that runs our lives now. I really wish I documented everything he has done. It would make for an entertaining dog drama. He has separation anxiety and he has come a LONG way in the last 9 years. He is lucky he has us and we are lucky to have him. BUT last week he had to have TPLO. I proudly can say I have never heard of this up until now. TPLO stands for Tibial Plateau Leveling Osteotomy – now that’s a mouthful.
IMG_3990.JPGWe have been spoiled with free feeding all of our dogs, very few leash walks, we have a lot of land that’s partially ours and all around us. Mostly hands off care for our pets. This surgery comes with a lot of restrictions for not just weeks but months. It’s going to be a long road not just for him but for us. My daughter gets all the props for leading and keeping us on track. Just a glimpse of the first 14 days; no stairs, his own pill of the week box and a cone of shame. Here’s hoping for a full recovery 4-6 months down the road.
IMG_3993.JPGWhat is my segue into my cooking blog – absolutely nothing and I apologize but it has been pretty much all dog and no cooking in my world right now. I will share with you a wonderful blueberry recipe that is worth checking out and pretty easy to throw together.

INGREDIENTS:

Crumble Crust and Topping
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 cups all-purpose flour
pinch salt, optional but recommended

Filling
1 large egg
1/2 cup plain or vanilla Greek yogurt; or sour cream
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon all-purpose flour

Blueberry Layer
12 ounces (2 cups) blueberries (fresh or frozen; thawed or unthawed either works)
1/3 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch

DIRECTIONS:

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.

Crust and Crumble Topping In a large bowl add the melted butter and sugars, whisk to combine. Add the flour and salt. Stir to combine, should be dry and sandy with a few large clumps.  Set a heaping 3/4 cup crumble mixture aside for the topping. Transfer remaining mixture to prepared pan, Create an even smooth flat crust. I use the bottom of my measuring cup. Set aside.
IMG_3985Filling In a medium bowl, add the egg, Greek yogurt or sour cream, sugar, vanilla, and whisk to combine. Add the flour and whisk to combine. Evenly pour filling over the crust smooth it over the crust.
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Blueberry Layer In a separate medium mixing bowl, add all filling ingredients and toss to combine. Evenly distribute blueberry mixture over the filling.
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sprinkle with the reserved topping.

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Bake for about 60 minutes, or until edges are bubbling and the topping is slightly browned. Place pan on a wire rack and allow bars to cool for at least 1 to 2 hours before slicing and serving. Don’t skip this part or they will fall apart.
IMG_3992.JPGBars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days or in the freezer for up to 6 months. I bet they won’t make a week in my house.

 

Recipe adapted from Avery Cooks 

Corn Bread – slowcooker

Happy St Patrick’s Day – I have my corned beef simmering on the stove top. Instead of peeling my veggies like I normally do so everything is prepped ahead of time; I decided to make some cornbread in my slow cooker. Yeah you read that correctly.  I have been getting and give a couple of subscriptions of Better Homes & Gardens for more years than I can remember; and this last one came with a slow cooker recipe booklet. There were several bread recipes listed and me being my skeptical self had to try one of them.
img_3970.jpgI wasn’t sure how this would turn out in a crockpot that creates a lot of moisture; but it was a simple enough to throw together and I didn’t have to pick up anything from the store so why not give it a try. Well I did make a slight substitute. I don’t have frozen corn in my freezer; so I substitute a half of a can of niblet corn I have in the cupboard.

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May not look perfect but it has great flavor

I never really paid too much attention to; or I haven’t bought a regular box of tinfoil in a VERY long time but I can tell you it will be my last box. It tears so easy that I find little use for it. Guess I have always purchased the heavy-duty boxes? Maybe it’s one of those older and wiser moments to note.
IMG_3973IMG_3974Slow Cooker Corn Bread

Ingredients
1 cup yellow corn meal
¾ cup all-purpose flour
⅓ cup sugar
1 Tbsp baking powder
¾ tsp salt
2 eggs, lightly beaten
¾ cup milk
½ cup frozen whole kernel corn, thawed
⅓ cup vegetable oil
Tinfoil
Nonstick spray

Directions
Line a 3 – 4 quart oval slow cooker with foil. Coat with nonstick spray.
In a large bowl stir together the corn meal, flour, sugar, baking powder, and salt
IMG_3975IMG_3976In a medium bowl combine the remaining ingredients. Add egg mixture all at once to the cornmeal mixture, stir just until moistened (batter should be slightly lumpy). Spoon into the prepared slow cooker. It will only be about ¼ of the way up the sides in the beginning.
IMG_3978Cover and cook on high for 1½ hour to 1¾ hours or until a toothpick comes out clean, if you can, halfway through the cooking time spin the liner half turn.
Turn of cooker, if possible, remove crockery liner from cooker. Remove lid carefully so the condensation does not drip onto the bread. Cover opening completely with paper towels; replace lid. Cool for 10 minutes. Using foil, lift out bread. Peel off foil and cool bread completely on a wire rack.
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My daughter and I really liked it a lot. my husband is not a fan of corn so that part of the recipe he was not a fan of; Good then there is more for us! side note he doesn’t like corn chowder either so there’s that.

Makes one loaf approx. 8 slices.
290 cal, 14g fat, 35 carb, 1g fiber

Corned Beef & Cabbage – Hash

Did you pick up your corned beef for next weekend? I was sitting here wondering about the origin of the New England boiled dinner and why it is synonymous with St Patrick’s day! So instead of writing I have been reading. What I came up with is it was basically a poor man’s meal. Brisket is a cheaper cut of meat, corned comes from the large salt pieces to cure it. Americans didn’t invent it, it didn’t come here with the Irish immigrants, from what I read they are not eating this meal next Sunday in Ireland. the English were boiling meat long before we made this a staple here in New England on St Paddy’s day.

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this is an older picture of the same meal – been making this for YEARS!

None of this has changed my mind on whether or not I am going to make it next weekend; I am and yes I picked up my corned beef along with many other people. It was actually kind of like a frenzy at one of the stores I went to. Well there was a few people who were grabbing 3 or 4 of them a little more aggressively than I thought warranted.

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chopped up leftover corned beef hash

Confession time I actually made this last weekend as well. I was craving corned beef hash and yes I could have just bought a chunk of beef from the deli but it’s just not the same as having all the veggies and cabbage cooked in the salty water. In my reading this morning I am going to do something a little different for me. I am going to add beets to the pot. I don’t know of anyone that adds beets to their boiled dinner. But I am going to try it out. And I am looking forward to making red flannel hash which I have never had and honestly never really thought about why it was called that. So now I am interested it trying it next week.
img_3964.jpgSince this is such a simple meal and you can totally make it your own here is just the basic information.

Ingredients
2 Corned beef – flat cut or point cut / either is fine, I like point cut better – always 2 think leftovers
Potatoes – peeled and chunked – you don’t want them too small they will disintegrate
Carrots
Rutabaga
Cabbage
Bay leaf
Peppercorns

Above is what I grew up with and still make. But you can use any root vegetable you like. Parsnips, turnip, beets.

Directions
Place the corned beef in a large pot and cover with cold water. Add a bay leaf or two, some pepper corns. Bring to a boil and then lower the temp so it is simmering. Place the cover to your pot a little crooked so the steam can escape. Simmer for 3+ hours till the beef is nice and tender. Remove the beef to a plate or bowl and cover with tinfoil. Place the potatoes and veggies in the same water and bring to a boil, lower and simmer for about an hour till the rutabaga is soft. Add the cabbage during the last 15 minutes.

Veggies can be cooked separately if you would rather; but that’s a lot of dishes to clean. You can also stagger the veggies.  Rutabagas take the longest, then carrots and finally potatoes.
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Corned beef hash

leftovers
onion – diced  – I had some shallots so I diced one of those up too
olive oil
egg

dice up the veggies and beef. In a fry pan add a little oil and saute the onion. add the veggies and fry up till crispy edges, add the beef and cook till all warmed through. top with a poached or fried egg.
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