Back in action!

Took a small break to gather some pics of recipes I've done and I'm ready to post! I was able to make the BEST corned beef and cabbage ever! I was so happy with the results. Then I tried some kale chips. Yummy!! Looking forward to another weekend of conjuring up some fabulous food!

St. Patty's Day!

I can't believe the 17th of March is already upon us!  Usually I throw my corned beef & cabbage (with pots & carrots) in the slow cooker and be done with it for 8+ hours.

Boy....Was I doing it all wrong. HA!  No wonder my cabbage was so mushy!  Duh!  You put the cabbage in 45min-1hour before serving.

Either way - I'm not doing the slow cooker method this year.  No-sir-ee-bob.  I am going to try this recipe below!  (thank you Pinterest!) I will be sure to post pics of the results!

• Prep: 20 min. Cook: 3 hours
• Yield: 8 Servings

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Ingredients

• 1/4 cup packed brown sugar
• 2 teaspoons finely grated orange peel
• 2 teaspoons yellow mustard
• 1/4 teaspoon ground cloves
• 1 corned beef brisket with spice packet (2 to 3 pounds)
• 2 medium onions, sliced
• 2 quarts water
• 1 cup apple juice
• 8 carrots, cut into 3-inch pieces
• 1 small head cabbage

Directions

• In a small bowl, combine first four ingredients; set aside. In a Dutch oven, place corned beef and seasoning packet. Add onions, water and apple juice; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender. Remove brisket from cooking liquid and place in a greased roasting pan. Rub sugar mixture over warm meat. Bake at 350° for 15 minutes. Meanwhile, add carrots to cooking liquid. Cover and simmer for 10 minutes. Cut cabbage into eight wedges, leaving a portion of the core on each wedge; add to carrots. Cover and simmer for 15-20 minutes or until vegetables are tender. Thinly slice meat; serve with vegetables. Yield: 8 servings.

I have a muffin tin and I maaaaaaaaaaybe use it 4 times a year.  A friend pinned this to her Pinterest board and I thought - what a FAB idea.  Had to share!

I found this great photo.  Had to share!

Summer-like weather outside = fun in the sun!

Since it's about 80* outside, I'm going to barbeque some tri-tip.  One of our favorites around here.  I think I will try this recipe today :)

California Tri-Tip Roast

2 3-pound tri-tip roasts
Sauce for Basting (recipe below)
Seasoning Salt Mixture (recipe below)

Heat your grill to a low temperature.

Use half of the seasoning mixture to coat all over the tri-tips. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Just keep a close eye out for flare-ups.

Continue to turn tri-tips about every 5 minutes. After every turn, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.

Seasoned Salt Mixture:
6 tablespoons salt
4 tablespoons garlic powder
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons white pepper
1 teaspoon onion powder

Mix together all ingredients in a small bowl.

Sauce for Basting:
1/2 cup red wine vinegar
1/2 cup garlic-infused vegetable oil

Whisk vinegar and oil in a small bowl.

Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

Sticking with the March Ingredient of the Month, kale, I came across this tasty recipe on the Food Network. Man it looks delish and I am a HUGE fan of bean soups!

Stuffed Mushrooms!

Today we had stuffed shrooms for lunch. These bad boys are so filling, I almost don't need to eat dinner.

1 pkg Jimmy Dean Sausage (hot)
1 pkg cream cheese
12 large mushrooms (this can totally be adjusted to your liking. Sometimes I use 25 tiny shrooms, or 7 gigantic shrooms.)

Brown the sausage. Add cream cheese and blend together until creamy. Stuff shrooms. Bake at 350* until shrooms are done. About 25 min. The nose knows!