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3.17.2009

Fun St. Patty's Day Fare!

So I know this is two blog posts in one day, but who cares. It's not like the blog police are gonna come after me.

I was thinking about how I can't wait to get home today to eat some yummy corned beef and cabbage. Subsequently I updated my various social networking statuses to that same thought, which prompted a question about recipes.

Traditional corned beef and cabbage dinner doesn't require a recipe. Corned beef is the easist thing to prepare, as most packs you purchase (which are also hugely on sale this time of year) include a seasoning packet. You just boil and wait whilst yummy smells waft through your house until it is tender enough to eat. From growing up, I always remember knowing it is done when it is so tender that you don't even need teeth to eat it :). You can accompany it with steamed and/or roasted cabbage and red potatoes (also on sale this time of year).

Reubens are another great option. I just slice the corned beef and add it to toasted rye bread with thousand island dressing, saurkraut (sp?) and swiss cheese. I leave the sandwich open faced and put in the broiler for a minute to melt the swiss onto the sandwich. This creates pure sandwich heaven. In thinking about what sandwich I would choose if I could only eat one sandwich for the rest of my life, it would most definitely be a good reuben.

Now, if you want to try something different with these great St. Patty's Day ingredients, I have found a few recipes lately that I really want to try. The first is from Ralphs.com:


Corned Beef and Cabbage Appetizer Dip

Ingredients:
1 head cabbage
1 cup mayonnaise
3 tbsp. chopped parsley
2 tsp. dried dill weed
1-1/2 cups chopped, cooked corned beef
1/2 cup sour cream

Preparation:
Hollow out the center of the cabbage. Coarsely chop the pieces removed from the cabbage and measure out one cup. Combine the chopped pieces with the remaining ingredients in a food processor or blender. Process until blended – but you do want some texture to remain in the spread. Spoon into the hollowed-out cabbage and refrigerate until ready to serve. Serve with whole-wheat and rye crackers. Serves 12.


The second is from BettyCrocker.com:

Reuben Casserole


Photo Source: BettyCrocker.com

Ingredients:
3 cups hot water
1 cup milk
1/4 cup margarine or butter
1 tablespoon yellow mustard
1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes
1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces
1 can (14 1/2 ounces) sauerkraut , rinsed well and drained
2 cups shredded Swiss cheese (8 ounces)
1 tablespoon caraway seed, if desired

Preparation:
Heat oven to 350ºF. Grease square baking dish, 8x8x2 inches.

Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in 2 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.

Spread 1 1/2 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and caraway seed.

Bake uncovered about 20 minutes or until cheese is golden brown.


Of course no St. Patty's Day meal is complete without a little something Irish to wash the food down the hatch. My faves are Guinness, Jameson's Irish Whisky, an Irish Car Bomb, or if nothing else, some kind of green beer.

Slainte!

Can I get married again...

... just to wear this?






















Photo from Net-A-Porter.com, unsure of designer or price... but I'm sure its someone fabulous and something expensive. ;)


In other fabulous news, I love these new Louboutins:


Christian Louboutin Dillian Pump
$2875.00, Bergdorf Goodman