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!

Bacon Wrapped Stuffed Jalapeños

These babies are fantastic!

14 jalapeños halved and gutted (28 in all)
1 pkg cream cheese (sometimes I need 1.5 pkgs)
1 pkg bacon, cut in half down the middle

Preheat oven to 400* - stuff the jalapeño halves with the cream cheese and wrap each piece with a piece of bacon. Bake in oven until bacon is cooked, then broil for a minute to brown the cream cheese a tad.

You can also cook on the barbecue :)

Kale chips!

Perfect way to try out the ingredient of the month! Need to put the pep in my step and get to cookin!

Meatloaf Cupcakes

Came across these Meatloaf Cupcakes with mashed potato "frosting" topped with bacon bits & chives while browsing Pinterest. Interesting!

March Ingredient of the Month

March Ingredient of the Month: Kale! Never had it. Don't know where to find it in the grocery store (I'm assuming by the cabbage?). But I'm ready to give it a whirl! Happy Cooking! ~Kym