Amazing Taco Salad
This taco salad is somewhat nostalgic to me. My mom has been making this since I was a little girl. I remember my brother and I getting so excited about dinner when this was being served. Now, not only do I get excited about it,…
Author: Stephanie
Almond Flour Crust Quiche
I feel like quiches are such an elegant brunch dish. I LOVE brunch so much! When I tell my husband or friends we’ll be having quiche it’s an, “Oh, how fancy…” pinky out kind of response. Bask in that glory for as long as possible. …
Best Corned Beef and Cabbage
In honor of St. Patty’s Day, I always make a corned beef and cabbage. This year, was unlike any previous year. I added something to the corned beef that made my husband incredibly happy, but also was the perfect accompaniment to a true St. Patty’s. Beer. More importantly, it made the best tasting corned beef we’ve eaten to date.
Normally, corned beef and cabbage is good to me, but not my fav. This year, unlike any prior year, was scrumptious. I’m not a huge fan of cooked carrots or soggy potatoes, so a substitute of sides is just what this perfect corned beef called for. Roasted veggies for the win! Although not traditional, it was much better in my, and my husband’s opinion. And healthier too! I also added a little drizzle of white wine vinegar to the veggies, since this dish is missing some acid, to tie it all together.
As a busy mom, anything I can throw in the crockpot and not have to worry about is a dream. Let’s break this down so far:
- Crockpot for my convenience
- Beer for the husband
- No soggy carrots or potatoes
Uhhh…sign my up!
Running this one by a friend o’ mine (see what I did there) from Belfast to get his honest opinion.
Best Corned Beef and Cabbage
Ingredients
Corned Beef
- 4 lb corned beef with peppercorn spice packet
- 12 oz of beer of choice
- ¼ teaspoon of Pink Himalayan salt
- ¼ teaspoon black pepper
- 1 medium head green cabbage
- Mustard (optional)
Roasted Veggies
- 3 medium zucchinis
- 16 oz white button mushrooms (could also use cremini)
- 1 small red onion
- 2 tablespoons avocado oil
- ½ teaspoon Pink Himalayan salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon white wine vinegar (optional)
Instructions
- Place corned beef roast and in crockpot. Sprinkle with the included spice packet, salt, and pepper (if it didn’t come with one, just add some whole peppercorns, mustard seeds, salt, pepper, and a bay leaf). Pour the beer over the roast. Cover and cook on low for 8 hours.
- Cut the cabbage head in quarters and add to the crockpot around the roast when the roast has 30 minutes left. Flip cabbage half-way through.
- While the cabbage cooks, prepare the veggies.
- Preheat oven to 425 degrees. Cut zucchinis in half lengthwise then half those pieces. Quarter the mushrooms. Half the onion and then thickly slice each half.
- Line a large baking sheet with parchment paper or lightly grease.
- Place veggies in a large bowl and drizzle with oil, salt, pepper, garlic, and red pepper flakes. Mix well.
- Place veggies on baking sheet in an even layer. Roast for 12-15 minutes until zucchinis are easily pierced with a fork or knife, but not mushy.
- Drizzle veggies with vinegar if using before serving.
- Make a little schmear of mustard under the corned beef if using then top corned beef with a little of the juice from the crockpot.
Mardi Gras Worthy Cauliflower Rice Jambalaya
Although I’m on the west coast, the fun and colorful vibes of Mardi Gras still makes its way to California by way of my kitchen. Hence, why a good jambalaya is just what March is asking for…as well as my husband. And I mean nonstop…