Slow Cooker Corned Beef

DSC_4980
This year I was on top of my corned beef and cabbages, last year I wanted to make it to late there was no corned beef to be found :(. Ended up making it a week before St Patrick’s day.
I knew I wanted to do it in my slow cooker and wanted to use beer. seriously so easy just put everything in the slow cooker and leave it alone. Also that I wanted to cook the vegetables separately, so didn’t all turn to mush. Save all the drippings to make an amazing gravy for corned beef poutine!!

Slow Cooker Corned Beef and Cabbage

You will need
2-4 pounds corned beef, and the seasoning package
12 ounces of Guinness draught
1 small onion, cut in chuncks
2 clove garlic, chopped

2 cups about beef, beer broth
1 pound red potatoes, chunks
1 cup of baby carrots, chunks
1 clove garlic, crushed
1 cabbage head, cut in wedges

Place the corned beef fat side up in the slow cooker. Add seasoning package, Guinness, onion, and garlic. Cover with lid, set to low and let cook 7-10 hours (Depends on the size of corned beef and how hot your low is). Once done turn the slow cooker to warm. Take out most of the beef beer juice. Its fine if you get onion chunks too.

Add the beer beef broth in a pot over medium heat on the stove. Once simmering add the potatoes, carrots and garlic in the pot. Cover and bring back to a simmer. After 5 minutes add in the cabbage. Let cook for 10-15 more minutes.

Enjoy the meat with the vegetables. I love mine with horseradish sauce.

DSC_4978

Advertisements

Turkey pasta bake

DSC_3978
Pastas are so easy for me to make. All you need in some noodles, sauce, cheese and then some veggies. This is a great pasta with lots of hidden vegetables.
You can chop the veggies small if trying to hide them from picky eaters. I personally like them big so I get their texture. You can also add any the veggies in this. Would be great with some spinach added before baking.

Turkey Pasta bake
About 6 servings

you will need
1 teaspoon Olive oil
1 Onion, diced
1 bell Pepper, diced
4oz Mushrooms, sliced
2 gloves garlic, minced
1 pound ground Turkey
Salt and pepper
2 cups dried 4 cups Cooked shell Pasta (whole wheat would be great in this dish)
3 cups Marinara sauce (store bought or homemade)
2 ½ cups Monterey jack cheese, shredded (save ½ cup for top)
½ cup Parmesan cheese, grated (Save ¼ cup for top)

Pre heat oven to 350 degrees.
Make your pasta according to package directions.
Season the turkey with salt and pepper, while cooking over medium heat. Cook until done. Drain, put turkey aside. Add olive oil to the pan over medium heat. Add onion and pepper. Cook for about 3-4 minutes till soft. Add the mushrooms and cook for a few minutes. Add garlic cook until fragrant. Turn off heat. Add turkey back to pan and mix together. In an oven safe dish add the cooked noodles, pasta sauce, meat mixture and cheese. Mix well. Add remaining cheese on top. Bake for 20 minutes uncovered till cheese is melted and bubbly.
DSC_3972

Roasted Red Pepper Pasta

DSC_4786_edited
I needed something easy for dinner tonight. We spent the afternoon at the beach!! In February… I know, I was excited. I was even worried about sunscreen for the baby!! But It was sunny and kinda warm, until the clouds came. So after spending most of the day at the beach, playing in the sand. I wasn’t wanting to think to much in the kitchen for dinner. This dish comes together super easy, and is very flavorful. Hope you enjoy too!

Roasted Red Pepper Pasta

you will need
2 tablespoons Butter
1 Onion, diced
3 Garlic cloves, minced
Red pepper flakes
½ cup Heavy whipping cream
4 ounces Goat cheese
½ cup Parmesan cheese, grated
1 (12ounce) jar Roasted red pepper
2 tablespoons Liquid from the red pepper jar
2 teaspoons Basil
½ pound Noodles of your choice

Cook noodles according to package

Melt butter in a pan over medium heat, add in onion sauté for 3-4 minutes you want them soft. Add in garlic and red pepper flakes. Let cook for a minute wait till they are fragrant. Add in cream, both cheeses, red pepper, liquid and basil. Let simmer, till cheese is melted. Blend with emersion blender or a regular blender. Once smooth add to the cook pasta, coat well, top with extra cheese and serve!
If you like your sauce a bit thinner go ahead and add more cream or milk to thin it out!

Brown butter, rosemary popcorn

DSC_4746
My husband is the popcorn maker in the family. Since I have been with him microwave popcorn is a thing of the past! Nothing is better than old fashion popped popcorn…. Hmm unless you cover it in brown butter!! After trying some amazing brown butter rosemary popcorn at our favorite hometown restaurant, I knew had to figure out how to make it myself. Wow there is something amazing about almost letting butter burn it gets a great nutty flavor. I use to get to just sit back and wait for Corey to bring me the popcorn but now we are addicted to brown butter so I get to help!

Brown butter, rosemary popcorn

you will need
8 cups Popped Popcorn (1/4 cup kernels unpopped)
¾ cup Butter
1 tablespoon Rosemary, finely chopped
Sea salt
Melt your butter in a sauce pan (not a dark pan, you want to see the color) over medium heat. It will start to foam, stir often, watch until solids turn nut-brown and butter smells toasty, 3-5 more minutes. It can turn from nutty brown to burnt quickly, always watch, and if think getting to close remove from heat.
DSC_4737
DSC_4739
DSC_4740
Add rosemary to butter, stir and let sit for a bit so the rosemary flavor gets infused into the butter.
DSC_4741
Drizzle half the butter mixture over the popped popcorn, stir, and pour the remaining butter. Toss with sea salt and then enjoy with plenty of napkins!

Cast iron rosemary chicken with veggies

DSC_4970
So I am in love with my cast iron pan and am looking for any reason to use it. I must say I love how even it cooks and how it goes from stove top to oven!! This can serve 2-4 people depending on the size of chicken breast, feel free to add more vegetables.

Cast iron rosemary chicken with veggies

you will need
2 chicken breast
Smoked paprika
Salt
Pepper
Garlic powder
Olive oil

Vegetables of choice
Mushrooms, cut in half
Potatoes, diced
Red onion, big chunks
Carrots
Asparagus
1-2 tablespoon Olive oil (You want the vegetables coated)
Salt, Pepper

½ cup White wine
2 tablespoons Fresh rosemary, chopped
3 Garlic cloves, minced
1 tablespoon Olive oil
Heat cast iron on stove medium heat, once warm add oil. Pre heat oven to 375. While that’s heating up season the chicken breast with salt, pepper, smoked paprika, and garlic powder. Once oil is hot lay chicken on the pan cook for 5-6 minutes per side to brown.
DSC_4959
While chicken is browning, mix the veggies, salt, pepper and olive oil in a bowl. Also mix up the marinade of white wine, rosemary, garlic and olive oil. Once chicken is browned remove from pan.
DSC_4961
Add in the vegetables. Let cook for 2 minutes add the chicken on top.
DSC_4963
Then drizzle the marinade over the veggies and chicken. Move to oven, cook for 25-35 minutes (Depends on size of chicken). Check for internal temperature to be 165.
DSC_4975

Slow cooker BBQ pulled pork

DSC_4760
I am in love with my slow cooker. I love how you can just put stuff in go to work, and then it’s ready when you get home! I was seriously so giddy excited when I got one as a gift.
Pulled pork is so versatile and easy to make, with very little extra prep.

Slow Cooker BBQ Pulled Pork

You will need
1-2 pounds pork loin
2 tablespoons Smoked paprika
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Chili powder
1 teaspoon Cayenne powder
2 garlic gloves, crushed and sliced
12 ounces root beer (I uses Dad’s)
1-2 cups of your favorite BBQ sauce

Mix paprika, salt, pepper, chili, and cayenne (you can change up the ratio to whatever you are feeling) together in small bowl. Season all sides of the pork with the spice rub. Add to the slow cooker, along with the garlic. Pour the root beer over the pork. Put on lid and cook on slow for 4-6 hours. Once cooked, drain most of the root beer, shred the pork. Add in the BBQ sauce turn setting to warm for an hour or till ready to eat.
With the seasonings add what you like. But I have noticed those flavors go well with BBQ.
I use about 1 pound of loin and that is great for my small family of 3.

Easy week night pasta

DSC_4730_edited
When not fully sure what to make for dinner, I always have stuff to make a great homemade pasta dish. All you need is noodles, meat and tomatoes. I guess technically you don’t need meat. I always have canned diced tomatoes, tomato paste and noodles in my kitchen. With the right seasonings you can turn those three ingredients into a quick flavorful dish! And like all my dishes feel free to change up the seasonings to your liking.

Easy week night pasta

You will need
1 tablespoon oil
1 onion, diced
2 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
¼ cup white wine
1 can diced tomatoes
3 tablespoon tomato paste
1 teaspoon basil
2 teaspoons oregano
1/8 teaspoon sage
1/8 teaspoon thyme
1 bay leaf
¼ cup water
8 oz. noodles of choice cooked
½ pound chicken sausage or meat of choice
2 tablespoon parmesan cheese (more for topping)

Cook noodles and meat according to package

For the sauce heat the oil in a large pot, once heated add in onion cook for around 5 minutes. Add in pepper flakes and garlic. Cook till fragrant about one minute.
DSC_4727
Deglaze the pan with the wine, add the tomatoes, the paste, seasonings, bay leaf and water. Lower heat and let simmer for 20 minutes.
DSC_4729
Remove bay leaf, then blend the sauce to desired consistence (Using an emersion blender or carefully transferring to a regular blender), if you like chunky sauce you don’t need to blend it or have to blend all, I blended about half of mine. Mix in cheese, meat (If using) and noodles. Ready to serve.
DSC_4733